Diploma in F&B Management &
Diploma In Culinary Art (Western Cuisine)

Highlights of the Culinary Arts Course

Duration: 13 Months 

Next Intake: April, July, October 2023

Learning culinary arts in Malaysia with Etasgo Academy is a different experience. Our courses are a unique combination of two professional culinary programs. Both the Food and Beverage Management Course and the Chef Diploma Course in Culinary Arts are combined to help students master the essential skills and knowledge needed to thrive in the F&B industry in Malaysia.

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Diploma In F&B Management

  • Special Module:Hospitality English
  • Identify F&B Industry
  • Safety, Hygiene and Kitchen Maintain
  • Monitoring Service Procedure
  • Monitoring Kitchen Procedure
  • Food Purchasing, Receiving and Storing Control
  • Staff Management
  • Financial Management
  • Customer Relation Management
  • Human Resource and Labor Law
  • Marketing in Food and Beverage Industries

Chef Diploma Course for Culinary Arts & F&B Management in Malaysia

If you are looking for cooking courses in Kuala Lumpur, Etasgo Academy is the best place for you to pursue a chef course in culinary arts in Malaysia. Learn the various techniques and theories in the culinary world. Our Diploma in F&B Management comprises 17 modules with courses specifically developed to train outstanding chefs.

From pasta-making to menu planning, and from salads to plating techniques, learn the skills that every aspiring chef should master. Whether you dream of opening your own bakery or serving refined cuisine in a 5-star hotel, taking a professional chef course in Malaysia with us at Etasgo Academy will help you achieve your goals! Join us, and acquire credentials that set you apart, giving you an edge in this dynamic and competitive industry.


Module 1

The importance of safety, hygiene, and kitchen maintenance

Module 2

Butchers & meat cutter skills and knowledge

Module 3

Basic fruits & vegetables cutting fundamental

Module 4

Introduction to frozen food production

Module 5

Basic Cooking method

Module 6

Basic Stock

Module 7

Introduction to fish and seafood

Module 8

Introduction to fruits and vegetables

Module 9

Introduction to meat and poultry

Module 10

Introduction to pasta

Module 11

Introduction to Asian Gastronomy

Module 12

Plating & combination fundamental

Module 13

Introduction to pork meat

Module 14

Menu planning foundation

Module 15

Cost and quality control

Module 16

Introduction of Canape

Module 17

Basic Western Pastry