Certificate · 6–12 months
The fastest way into a working kitchen. Ideal for SPM leavers who want hands-on training now, with the option to upgrade to a diploma later. Typical fees: RM 8,000–18,000.
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Four study routes, three qualification levels, sixty-plus partner campuses. Start with the route that matches your ambition — your advisor will narrow it down to a shortlist that fits your budget and location.
Pick your route
Certificate to degree. Classical technique, Asian and Western kitchens, brigade training and a paid internship.
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Artisan breads, viennoiserie, entremets, chocolate and sugar work — plus the food science behind them.
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Front office, F&B operations, event management and the business skills to run venues of any size.
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Specialty coffee, tea craft, mocktails and café entrepreneurship for future beverage professionals.
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Levels explained
Each level opens different doors. Here is how our advisors explain the trade-offs to students and parents.
The fastest way into a working kitchen. Ideal for SPM leavers who want hands-on training now, with the option to upgrade to a diploma later. Typical fees: RM 8,000–18,000.
The industry standard. Deep practical training, management basics and a paid internship of 4–6 months. Typical fees: RM 30,000–65,000 before scholarships.
Culinary management or hospitality degrees for future executive chefs, F&B directors and entrepreneurs. Many diplomas transfer credit in. Typical fees: RM 70,000–110,000.
Not sure where to start?
Bring your SPM, STPM or UEC results — or just your enthusiasm — to a free session. Within three working days you will receive a personalised comparison covering fees, scholarships you qualify for, campus facilities and intake dates.
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