UK Higher Diploma in Culinology & Supervision - Culinary Arts

UK Higher Diploma in Culinology & Supervision
Vocational Pre-Degree programme

At Higher Diploma level, the student specializes in cuisine studies and will develop a wider range of techniques including technologies cooking and management skills.

Aim to advance on higher levels of the hospitality or Food and Beverage industries. Enhancing your analytical and observation skills, supervisory and management capabilities and people management proficiency. Be an all-rounder in not just culinary art and skills, but also in operational aspects.

The students' skills are developed through the use of a greater range of commodities within the practical units. Additional generic units are introduced, such as food quantity and quality control, resources management, banqueting & catering activities coordination and etc.

Course Content (Year 1)

  • Food safety, HACCP and storage management.
  • Budgets, costing and control.
  • Menu Design and Development.
  • Food Service Operation.
  • Kitchen Operation.
  • Breakfast Cookery.
  • Principles of Grade-Manger.
  • Dry & Moist Heat Cooking Techniques.
  • French and Italian Cuisine.
  • Modern Western and European Cuisine.
  • Malaysian Cuisine.
  • Asian Cuisine (Japanese, Korean, Thai, etc.)
  • Modern Chinese Cuisine.
  • Desserts, Cakes and Breads Products.
  • Vegetables and Fruits Carving.

Course Contents (Year 2)

Entrepreneurship & Innovation

  • Hazard Analysis Critical
  • Control Point
  • Business Management in F & B
  • Food Quantity and Quality Control
  • Supervise Food Production
  • Resources Management in Food Preparation
  • Supervise Staff Training
  • Banqueting & Catering Activities Coordination
  • Supervisory Administrative Function
  • Budget, Costing and Control

Global Food and Beverage Service

  • Food and Beverage Management
  • Mixlogy – Cocktail and Mixed drink
  • Basic Barista and Latte Arts

Advanced Food Development

  • Developing Recipes and Menu
  • Advanced Culinary Technique
  • Fusion Cooking Gastronomy
  • Competition skill and Technique

Global Food and Beverage Service

    • Basic Molecular Gastronomy
    • Technique of Spherification
    • Culinary Smoking
    • Method of Dehydration
    • Air, Foams & Espumas
    • Technique of Sous-vide Cooking
    • Technique – Heat Tolerant Gels
    • High Pressured Cooking


      • Age requirement 17 ~ 30 years old.
      • Able to Reading, Writing, Listening, Speaking in Basic English.

Course Duration

      • Option 1: 2 Years + 3 months internship .
      • Option 2: UK Diploma graduated + 1 Year + 3 months internship.