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Diploma
Diploma in Culinary Arts | Crescendo International College
11
Diploma in Culinary Arts | Crescendo International College
E-Square Consultancy
Category:
Diploma
Available
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Specifications
省份/城市: 柔佛
授课语言: 英文
课程领域: 影视与艺术
开课: 一月
开课: 四月
开课: 九月
课程: 文凭
国家: 马来西亚
年度学费: 2万 - 4万 马币
Description
Diploma in Culinary Arts Crescendo International College
Duration
2 years
Mode
Physical
Campus
Johor Bahru
Medium
English
Intake
Jan, Apr, Sept
Is this course suitable for you?
Step 1
Check Entry Requirements
Review the academic qualifications needed for this course.
Step 2
Select scholarship and PTPTN
Step 3
Net Fees After Scholarship
Calculate your actual payable fees after scholarships and loans.
Step 4
Choose the Best Option
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over 40 institutions
and
100+ scholarships
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Student Type
Domestic Student
Malaysian Citizen
International Student
Non-Malaysian Citizen
Am I eligible?
SPM 3C
Sijil Pelajaran Malaysia
UEC 3Bs
Unified Examination Certificate
Other Qualification
Contact us
Contact us
-
Contact us
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Select Scholarship
Secure Now
Scholarship Application
Submit your complete documents for scholarship review.
Submit Documents
PTPTN Loan Selection
Maximum
RM 20,400 (Household income: < 4000)
75%
RM 15,300 (Household income: < 8000)
50%
RM 10,200 (Household income: > 8000)
E-Square Waiver
Processing Fee Waiver
E-Square Waiver
RM 100
Processing Fee Waiver
USD 0
Fee Breakdown
1
USD
=
4.2300
MYR
(
--
)
Tuition Fee
RM 45,000
Application Fee
RM 660
Uniform
RM 400
Basic Knife
RM 250
Deposit
RM 0
EMGS Fee
USD 0
International Administrative Fees
USD 0
Scholarship
- RM 0
PTPTN Loan
- RM 0
Voucher
- RM 0
Total Payable
RM 46,310
Benefits via E-Square Application:
Scholarship up to
RM 0
Voucher:
RM 0
Course Structure
Programme Structure
Semester 1 - Semester 3
Basic Pastry & Bakery
Food & Beverage Service
Menu Planning and Development
Sustainable Gastronomy
Entrepreneurship Management
Food & Beverage Management
Basic Culinary Skills
Hospitality & Tourism Industry
Kitchen Management
Malaysian Cuisine
Meat Identification & Fabrication
Theory of Food
Semester 4 - Semester 6
Commercial Food Production
Food Safety and Hygiene
Food Concept & Dining Room Service
Food and Beverage Cost Control
International Cuisine
Principles of Marketing
Asian Cuisine
Wine and Beverage Studies
Advanced Pastry & Bakery
Introduction to Nutrition
Hospitality Law
The Arts of Garde Manger
Semester 7
Industrial Training
Future Career Prospects
Main Directions
Professional Chef
Pastry Chef
Kitchen Manager
Food Stylist
Culinary Entrepreneur
Catering Specialist
F&B Supervisor
Product Developer in Food Innovation
What to do next?
Already Applied?
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