CULINARY INSPIRING YOU TO BECOME THE NEXT AWARD-WINNING CHEF
ABOUT KDU As a pioneer in private, tertiary education in the region, KDU University College sets itself apart by focusing on quality partnering with top universities around the world. With more than 48,000 alumni, KDU has built a strong presence in the region and continues to inspire its students to greater heights. VISION - The premier learning organisation that sparks curiosity, inspires success and promotes responsibility.
When it comes to driving dreams, no one comes closest to Dato’ Lee Chong Wei as an inspirational hero. The KDU Education Group is proud to have Dato' Lee Chong Wei as our brand ambassador.
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OUR PROMISE The School of Hospitality, Tourism & Culinary Arts at KDU University College fervently believes that to be at the top, you have to start at the top, which is why the school is no stranger in the competitive culinary scene. Competing both in the local and international arena, our students and lecturers have never failed to deliver and our competition team have been regularly bringing home medals after stand-offs with industry bigwigs. The school is always pushing boundaries and breaking out of the mould – we are the first and the only school in Malaysia to offer molecular cooking as a compulsory subject in our culinary programmes, and recently launched our first ever culinary book, authored by our Chef Lecturer Darren Teoh, that pays tribute to our local cuisine and produce, and is the first book in Malaysia that applies molecular cooking techniques to our Malaysian recipes. The school is also internationally recognised – it garnered the World Association of Chefs Societies (WACS) Recognition of Quality Culinary Education as well as well as accreditation from the International Centre of Excellence in Tourism and Hospitality Education (THEICE) as an Associate Member. We believe that practice makes perfect, especially in a field such as culinary, and as such is the only school where 75% of the programme is practical-based, with the right blend of true culinary subjects. Here at the School of Hospitality, Tourism & Culinary Arts, we make sure that you learn only from the best.
// Ms. Kitty Lee Head – School of Hospitality, Tourism & Culinary Arts
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The culinary industry is one of the most successful service industries in Malaysia. If you have the passion for cooking coupled with the interest to develop new recipes and understand culinary sciences, as well as an eye for arrangements and designs, our culinary programmes at KDU will provide the foundation and head start for you to launch your career in this field. Our award winning chefs at KDU will help you turn your dreams into reality. Join us and discover the endless opportunities we have to offer.
CULINARY
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Career Options // Hospitality & Food Service:
// Consultancy:
Hotels, Resorts, Restaurants and Catering Establishments
Management Consultancy, Technical Consultancy, Project Management, Product Development and Destination Development
// Health: Catering for Hospitals, Clinics, Health Resorts, Spas and Retirement Homes
// Food Industry: Food Producers and Distributors
// Education & Training: Hotel, Culinary and Tourism Training Institutions
// Research & Development : Research Chefs
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STUDY ROUTE SPM / O Level / Equivalent
KDU Foundation Studies /STPM / A Level / UEC / AUSMAT / Equivalent
IMI Diploma in Professional Chef Training / Culinary Arts
IMI Higher Diploma in European Culinary Management 6 months at KDU or IMI
KDU University College (3+0) Bachelor of Culinary Management
IMI University Centre (3+0) Bachelor of Arts in International Hotel & Tourism Management
IMI University Centre MBA in International Hospitality Management
IMI BA (Hons) in European Culinary Management 6 months at IMI
Students can also articulate into these universities after the completion of the diploma programme: Australian Universities: University of Tasmania, Griffith University, Victoria University of Technology, Edith Cowan University, International College of Tourism and Hotel Management, La Trobe University, Le Cordon Bleu US Universities: Ashland University, Johnson & Wales University, Hawaii Pacific University, Lynn University, New Hampshire University, Purdue University, Widerner University United Kingdom Universities: Leeds Metropolitan University, Middlesex University, Oxford Brookes University, Thames Valley University, University of Strathclyde, University of Wolverhampton
Entry with advanced standing
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GET TO KNOW OUR MASTER CHEFS
Kenneth Kam
Gerhard Albrecht
Darren Teoh
Graduate of 2003, KDU PJ Senior Lecturer/Competition Advisor, School of Hospitality, Tourism and Culinary Arts
Former Executive Sous Chef for KL Hilton and Executive Chef Kuching Hilton, Chef Gerhard Albrecht holds a master chef qualitification from Germany and brings with him a wealth of knowledge in this exciting world of culinary from countries such as Switzerland, Germany, USA, Sweden, Bermuda, Singapore and Malaysia. His experiences in creating and developing fusion food like moon cake soufflĂŠ, roti canai with scallops and such are now signature dishes in various hotels. Gerhard also has experiences in airline catering, thus enabling him to bring into the classrooms the different sides and forms of culinary.
A graduate of Institut Vatel, Chef Darren Teoh began his career with the Les Amis group of restaurants in Singapore before moving back to Malaysia to impart knowledge to young culinary talents. He currently teaches Introduction to Molecular Cooking and is the author for KDU’s latest culinary book release - Redefinition: Traditional Recipes through a Modern Kaleidoscope.
This outstanding award winning lecturer in the Culinary Arts department is an alumnus of KDU University College. This recognition of talent is well-placed as Chef Kenneth excels both inside and outside of the classroom. In the training kitchens, Kenneth teaches most earnestly so that his students will attain high standards that will meet the industry needs. Beyond the classroom, Kenneth motivates his students to excel in competitions. His Le Cordon Bleu experience stands him in good stead; both his students and he have been regularly bringing home gold medals after stand-offs with industry bigwigs.
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THE RIGHT BLEND OF TRUE CULINARY SUBJECTS Molecular Cuisine Enter the world of Molecular Cuisine where the marriage of the kitchen and the science lab takes place to create new formulations and textures to tantalize the senses. A relatively new concept in Malaysia, this subject is offered in KDU and taught by the ‘magician of molecular cuisine’ himself, German Master Chef Heiko Antoniewicz.
Kitchen Artistry Bring to life your creative design ideas with ice carvings, butter sculptures, vegetable & fruit sculptures, sugar work and more. See how your work of art stand majestically as eye-catching culinary centre pieces.
Bakery This module awards you with extensive experience is matched with an enthusiasm and passion for all things baking with a particular emphasis on the education and training of young people with knowledge and skills that will equip you for a rewarding career.
Butchery Besides learning how to identify and prepare various meat, we take you one step further by teaching you about the techniques of high-level processed meat such as sausage, ham, bacon and smoked meat, which are usually taught only at degree level.
Concept Dinner Service The degree students are given a chance to fully take charge of one of the restaurant for one night and organize a theme dinner. You will learn to design the menu, order ingredients, arrange for decoration and entertainment, and - amongst all this - keep an eye on the cost-effectiveness of their operation.
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KEY FACULTY MEMBERS
Head – School of Hospitality
Kitty Lee // Chef Lecturer
// Mohd Maharis Bin Mamat
Chef Lecturer
// Mohd Helmi Mohd Barkawi
Chef Lecturer Chef Lecturer
// Katherine Gan Suet
// Hamirudin Nasir
Chef Lecturer Chef Lecturer
Kenneth Kam //
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// Yahaya Bin Hassan
Chef Lecturer
// Paul Lionel Lee Gim Hoe
Chef Lecturer
Chef Lecturer
// Gerhard Albrecht
// Fami Taufeq Bin Fakarudin Chef Lecturer
Tan Kheng Lain // Chef Lecturer
Darren Teoh Min Guo //
Chef Lecturer
Raymond Tham Chee Theng //
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Culinary Programmes
IMI University Centre, Switzerland DIPLOMA in Professional Chef Training KPT/JPS(A3810)08/14
If you are passionate about cooking up a storm and yet still want to be able to foray out into the management level, this diploma is perfect for you. In this course, not only will you discover various cooking techniques and subjects that include butchery, patisserie, culinary arts and design, but you will also be exposed to hands-on and managerial skills needed to succeed upon graduation. // Year 1
// Year 2
Semester 1
Semester 1
• Food Nutrition, Sanitation & Safety
• Culinary Management Skills
• Menu Design & Development
• Marketing Fundamentals
• Introduction to Hospitality Operations
• Hospitality Facility, Layout & Design
• Introduction to Patisserie Skills
• Advanced Food Service Operations
• Professional Development Planning I
• Business Language & Culture: Intermediate
• Culinary Essentials • Principals of Garde Manger
German / Intermediate French • Molecular Cuisine Induction
• Business Language & Culture I: English Semester 2 Semester 2
• Industrial Placement
• Business Language & Culture: Introductory French / Introductory German • Culinary Artistry & Design • International Cuisine • Food, Beverage & Labour Cost Control • Advanced Bakery & Pastry Arts • Food &Wine Techniques • Entrepreneurship Studies • Professional Development Planning II
Compulsory Subjects (only applicable to Malaysian students) Bahasa Malaysia Moral/Islamic Studies Malaysian Studies
Duration : 2 years Offered at : KDU Damansara Jaya Campus
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IMI University Centre, Switzerland DIPLOMA in Culinary Arts KPT/JPS(A6426)11/15
Our IMI Diploma in Culinary Arts is designed for those who love all things culinary and have an innate interest in the subject of food as art. This is a unique opportunity for you to learn how to use the freshest ingredients to create tantalising gourmet dishes that are worthy of the world’s finest art pieces. With 75% of the course being practical-based and training in various aspects of the culinary field, it won’t be long that you’re hailed as the next Gordon Ramsay. // Year 1
// Year 2
Semester 1
Semester 1
• Food Nutrition, Sanitation & Safety
• Commodity Cooking
• Menu Design & Development
• Advanced Butchery
• Introduction to Hospitality Operations
• Hospitality Facility, Layout & Design
• Introduction to Patisserie Skills
• Advanced Food Service Operations
• Professional Development Planning I
• Business Language & Culture: Intermediate
• Culinary Essentials
German / Intermediate French
• Principals of Garde Manger
• Molecular Cuisine Induction
• Business Language & Culture I: English
• Chocolates & Confections • Classical French Cuisine & Service
Semester 2 • Business Language & Culture: Introductory French / Introductory German
Semester 2 • Industrial Placement
• Culinary Artistry & Design • International Cuisine • Food, Beverage & Labour Cost Control • Advanced Bakery & Pastry Arts • Food &Wine Techniques • Entrepreneurship Studies • Professional Development Planning II
Compulsory Subjects (only applicable to Malaysian students) Bahasa Malaysia Moral/Islamic Studies Malaysian Studies
Duration : 2 years Offered at : KDU Damansara Jaya Campus
Why should you pursue an IMI culinary diploma in KDU? • Our IMI diplomas give you the choice to focus in culinary management or the practical aspects of being a chef. • Our courses feature Molecular Cuisine, which is a first for culinary diploma programmes in Malaysia. • Our lecturers are from diverse nationalities; Germans, French, Australians and Malaysians. • Our culinary programmes are taught by award-winning chefs. • We have visiting IMI professors every few months to teach and conduct seminars. • Our IMI Diploma in Culinary Arts has the most practical-based subjects amongst other institutions with 75% of classes being kitchen-based, therefore making this the best hands-on culinary programme in Malaysia • Our diploma programmes feature an international study tour.
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IMI University Centre, Switzerland HIGHER DIPLOMA in European Culinary Management If you are looking for a step-up from your culinary diploma, then the Higher Diploma in European Culinary Management would be just perfect for you. This would be the right opportunity for you to use the skills garnered during your diploma studies and to advance them to a new level. With a blend of both managerial and advanced practical level subjects, this higher diploma would give you an edge in the culinary field.
• Western Gastronomic Cookery • International Patisserie • Food Costing, Purchasing & Merchandising • Hospitality Enterprise Development Project • Human Resource Management ll: Management & Organisational Behaviour • Gastronomy
Duration : 6 months Offered at : KDU Damansara Jaya Campus
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You should know that: • This programme is one of the most affordable and internationally-recognised, as well as one of the quickest and most comprehensive culinary higher diplomas in Malaysia. • This higher diploma gives you an insight into the Culinary Management aspect of the food industry after the completion of a practical culinary diploma, yet keeping the focus on culinary.
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KDU University College Bachelor of Culinary Management (Hons) in Culinary Operations KTP/JPS(PA0451)07/16
Find yourself drawn to cook shows and the likes on television? If you’re curious to know what goes behind the scenes in a real culinary operation, then this course is right up your alley. As an ever expanding and evolving industry, culinary arts graduates are always in demand as the need for good, high quality food with top-notch service is always strived upon by food connoisseurs. With a comprehensive syllabus that works from the fundamentals of basic food production, you are sure to be ready for the challenge, be it in a culinary position in a large operation or as a chef in a small establishment.
Core Subjects
Culinary Management (Choose 7)
Discipline
• Academic English I
• Menu Planning & Engineering
• Food Commodities
• Hospitality English
• Purchasing, Cost Control & Merchandising
• Culinary Essentials
• Personal Development Planning
• Hospitality Marketing & Sales Techniques
• Nutrition, Hygiene & Food
• Research Methodology
• Kitchen Maintenance & Design
• Entrepreneurship
• Food & Beverage Management
• Baking & Pastry Techniques
• Industrial Placement
• Strategic Human Resource Management
• Principles of Garde Manger
• Dissertation
• Hospitality Financial Management
• Food Production
• Principles of Baking Ingredients &
(Compulsory to complete all)
(Compulsory to complete all)
Culinary Operations (Choose 7)
Equipment Technology • Gastronomy Studies • Hospitality & Tourism Studies
• Meat Fabrication & Processing
General Electives
• Malaysian Cuisine & Its History • Contemporary Asian Cuisine • Molecular Cuisine • Culinary Artistry & Design • Dining Room Service & Kitchen Operation • Classical French Cuisine
Safety
• Business English • Business Mandrin • General Psychology • General Sociology • Ethics • Personal Financial Literacy • Teaching at the Workplace
Compulsory Subjects (only applicable to Malaysian students) Bahasa Malaysia Moral/Islamic Studies Malaysian Studies
Duration : 3 years Offered at : KDU Damansara Jaya Campus
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Did you know ? • This programme covers in-depth knowledge of both management and practical aspects in managing a culinary operation. • You will be able to link the various components in Kitchen Management that make an effective culinary system. • This degree will give you an edge to pursue a career in the culinary field. • You will be able to learn from well renowned experts from the field. • The programme encompasses a comprehensive range of specialised subjects. • You will be awarded dual parchment for IMI University Centre and KDU University College degree upon graduation.
KDU University College Bachelor of Culinary Management (Hons) in Baking and Pastry KPT/JPS(PA 0451)07/16
As the saying goes, ‘There is always room for dessert’. The burgeoning cafés and patisseries, be it in Malaysia or all around the world, can attest to the fact that there is an escalating demand for amazingly scrumptious patisserie products. If you have always loved the vibrant baking and pastry industry, then this course is the best suit for you! The course provides you with a wide array of skills, both managerial and technical, necessary for you to kick start your career in a patisserie position in a large kitchen operation. Core Subjects
Culinary Management (Choose 7)
Discipline
• Academic English I
• Menu Planning & Engineering
• Food Commodities
• Hospitality English
• Purchasing, Cost Control & Merchandising
• Culinary Essentials
• Personal Development Planning
• Hospitality Marketing & Sales Techniques
• Nutrition, Hygiene & Food
• Research Methodology
• Kitchen Maintenance & Design
• Entrepreneurship
• Food & Beverage Management
• Baking & Pastry Techniques
• Industrial Placement
• Strategic Human Resource Management
• Principles of Garde Manger
• Dissertation
• Hospitality Financial Management
• Food Production
(Compulsory to complete all)
• Principles of Baking Ingredients &
(Compulsory to complete all)
Safety
Equipment Technology Pastry and Bakery (Choose 7)
• Gastronomy Studies • Hospitality & Tourism Studies
• The Science of Baking
General Electives
• Culinary Artistry & Design • Advanced Baking & Pastry Techniques • International Pastry Arts & Crafts • Principles & Techniques of Bread Production • Chocolates & Confections • Artisan & Decorative Breads
• Business English • Business Mandrin • General Psychology • General Sociology • Ethics • Personal Financial Literacy • Teaching at the Workplace
Compulsory Subjects (only applicable to Malaysian students) Bahasa Malaysia Moral/Islamic Studies Malaysian Studies
Duration : 3 years Offered at : KDU Damansara Jaya Campus
Did you know ? • With such a specialised field of study, you will garner in-depth knowledge of the baking and pastry field which gives you an advantage to pursue a career in the culinary field. • You will be able to link the various components in KitchenManagement that make an effective culinary system. • You will be awarded dual parchment for IMI University Centre and KDU University College degree upon graduation.
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IMI University Centre, Switzerland 3+0 Bachelor of Arts in International Hotel & Tourism Management Major: European Culinary Management KPT/JPS(KR 11088)09/15
The European Culinary major in this degree programme is the perfect synergy between hospitality and culinary management. Not only will you be ready for the demands of management in the hospitality & tourism industries, but this one and only 3+0 Swiss degree offered in Malaysia also ensures that you garner an added advantage in the culinary field.
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Year 1 // Semester 1
// Semester 2
• Personal Development Planning I • Business Language & Culture: English Intermediate • Business Language & Culture: Introductory German / French • Food & Beverage Services • European Restaurant Operations • Food Production • Pastry Basic • Menu Planning
• Personal Development Planning II • Business Language & Culture: English Higher Intermediate • Financial Management for Hospitality & Tourism I • Business Language & Culture: Intermediate German / French • Beverage Studies • Bakery • International Cooking
Year 2 // Semester 1
// Semester 2
• Enterprise Development Project • Human Resource Management for Hospitality & Tourism • Financial Management for Hospitality & Tourism II • Services Marketing for Hospitality & Tourism • Business Language & Culture: Advanced German / French • F&B Facilities Management • Gastronomy / Food Costing, Purchasing & Merchandising
• Personal Development Planning III • Research Methods • Dissertation • Information & Communication Systems • Quantitative Methods • Western Gastronomic Cookery • International Patisserie • International Strategic Marketing Management
Year 3 // Semester 1
// Semester 2
• Personal Development Planning IV • F & B Themes and Applications • Culinary Systems Management
• Industrial Placement
Compulsory Subjects (only applicable to Malaysian students) Bahasa Malaysia Moral/Islamic Studies Malaysian Studies
Duration : 3 years Offered at : KDU Damansara Jaya Campus
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University Partner IMI University Centre, Switzerland
http://www.imi-luzern.com/imi
KDU’s partnership with IMI University Centre was established in 1997, making KDU’s School of Hospitality, Tourism & Culinary Arts School the only one in Malaysia that offers a complete Swiss experience. Through this collaboration, KDU students have the opportunity to obtain prestigious Swiss qualifications without having to go abroad. One of the unique features of the KDU–IMI programmes is the exposure to industry placement in reputable local or international hotels and restaurants where practical skills are enhanced in real-life situations.
Professional Memberships THE-ICE (International Centre of Excellence in Tourism and Hospitality Education)
SMBA (Swiss Malaysia Business Association)
CAM (Chef Association of Malaysia)
MATTA (Malaysian Association of Tour & Travel Agents)
MAH (Malaysian Association of Hotels)
WACS (World Association of Chefs Societies)
RCA (Research Chefs Association)
TEAM (Tourism Educators Association of Malaysia)
CHRIE (Council on Hotel, Restaurant, and Institutional Education)
WACS Recognition of Quality Culinary Education
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Industry Partners
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AWARDS AND ACHIEVEMENTS
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2006
FHA, Singapore - Bronze / Team Event
2007
FHM, Malaysia - Gold / Individual FHM, Malaysia - Bronze / Individual
2008
FHA, Singapore - Gold / Individual FHA, Singapore - Silver / Individual Penang Chef's Challenge - Champions / Team Event (Black Box)
2009
HKICC (HOFEX), Hong Kong - Bronze / Individual MIHAS Chefs Challenge, Malaysia - 4 Golds, 3 Silvers & Overall Champions / Team Event FHM, Malaysia - Silver / Individual FHM, Malaysia - Bronze / Individual
2010
Hans Bueschkens Challenge, Chile - Silver / Individual (Black Box) Salon Culinaire, Dubai - Silver / Individual (Ice Carving) FHA, Singapore - Gold / Individual FHA, Singapore - Gold / Dream Team Challenge / Team Event FHA, Singapore - Silver / Individual FHA, Singapore - Silver / Team Event FHA, Singapore - Bronze / Individual (Pastry Showpiece) FHA, Singapore - Bronze / Individual
2011
HKICC (HOFEX), Hong Kong – 2 Bronze, 2 Silver
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A TRULY INTERNATIONAL EDUCAT With everything being truly global now, the School of Hospitality, Tourism & Culinary Arts believes that you should see the world as your classroom. As a culinary student in KDU, you will travel to and experience other countries as part of your studies. These international experiences across different cultures, norms, practices, cuisines and such, will enable you to widen your perspective and horizon, and will come across beneficial, be it in your studies or future career,
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TION EXPERIENCE
EXPERIENCE SWITZERLAND AS PART OF YOUR STUDIES
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FACILITIES // Fully-equipped science labs // Computer labs and iMac labs // WiFi-enabled campus // Library Electronic book databases Electronic journal databases Specialized electronic databases // LexisNexis - full text access to case laws // ACM Digital Library Full text access to publications of the Association of Computing Machinery // IEEE Computer Society Digital Library Full text access to publications of the IEEE Computer Society // Emedia (New Straits Times News Archives) // KDU Square Cafeteria // Service Restaurants Windows of Damansara - Fine Dining restaurant Connexions - Semi Buffet restaurant Café 87
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// Champions Kitchen This kitchen is fitted with 20 state-of-the-art competition specified workstations. The Kitchen is used to train students for competition purposes, hence the name. Short course cooking classes are also held here. // Molecular Kitchen This kitchen is fitted with state-of-the-art molecular cooking utilities. It is used as a research centre as well as a classroom for the molecular cooking classes and demonstrations. // Pastry Kitchen If you catch a whiff of fresh, homemade bread, it will lead you to the Pastry Kitchen where students learn the art of patisserie. It is a fully-equipped kitchen built to hotel kitchen specifications. // Training Kitchens These training kitchens are located next to the training restaurants of The Windows of Damansara, Connexions and Café 87. They are fitted with state-of-the-art equipment tailored to hotel kitchen specifications.
STUDENTS’ EXPERIENCE
All information in this prospectus is correct at the time of printing (November 2011) and is subject to change.