What Do You Learn in A Professional Culinary Arts Course in Malaysia?

If you want to be a professional chef, Etasgo Academy offers you the perfect opportunity to enrol on a culinary arts course in KL, Malaysia. The culinary course offers a Diploma in F&B Management and a Diploma in Culinary Art. This article is going to explain what you are going to learn from getting a lesson in this Kuala Lumpur culinary arts school.

 

The culinary arts course runs for 1 year, 3 months and is gotten from combining two professional programs. The first program is a diploma in F&B Management and the second is a Diploma in Culinary Art.

 

Course Content of a Diploma in F&B Management

This cooking course in Kuala Lumpur will deal with the following topics:

  • A special module that covers hospitality in English.
  • Knowledge in human resource and gives students the ability to understand and interpret labor law.
  • Information about the purchase of food and the aspect of receiving, storing and controlling flow.
  • It teaches students to be able to understand and recognize the F&B Industry.
  • It helps in developing the ability to monitor service procedures.
  • It teaches the students how to manage staff members.
  • Education on advertising methods used in the food and beverage industry.

Course Content of a Diploma in Culinary Art

This cooking course in Kuala Lumpur is taken in 17 modules which include:

  • Module 1: Organization of the kitchen structure, equipment, and hygiene. This emphasizes knowledge of the different equipment types used in the kitchen and how to take proper hygiene of them.
  • Module 2: Practice and Methodology. This has to do with proper etiquette and methods to follow when in the kitchen such as the proper way of holding a knife and carving food.
  • Module 3: Knowledge of Temperature and Practicing of Technique. This deals with how to determine the ideal temperature for food and the various cooking methods.
  • Module 4: Basic Soup and Stock. This involves teaching on the various types of soups and chowder.
  • Module 5: Salad. This is going to educate on the different varieties of salad, different dressing types used and knowledge on focaccia.
  • Module 6: Pasta. This module will focus on how to make handmade pasta, the varies of pasta and sauce.
  • Module 7: Seafood and Fish. This covers the different features of seafood and fish. It also teaches how to fry and grill fish.
  • Module 8: Poultry, Beef, and Lamb. This will cover the various parts of beef and lamb. This module also educates on how long to keep it on fire to determine its doneness.
  • Module 9: Canapé. This will cover all the essential details every chef needs to know about canapés.
  • Module 10: Chinese Cuisine. This deals with Asian cuisine with special attention to the cuisine of the Chinese-Traditional and Modern.
  • Module 11: Advance Programme. This goes a step further and teaches advanced topics such as risotto, middle ease cuisine, cheese quesadilla, and duck confit. It also covers aspects such as beef short rib and braised lamb shank.
  • Module 12: Frozen foods. This explains the reason and theory behind freezing foods.
  • Module 13: Food Plating. This gives an understanding of the food plating concept. Learn how to entice diners with exquisite plating techniques.
  • Module 14: Menu Planning. This teaches students how to plan a menu.
  • Module 15: Cost and quality control. This gives knowledge on how to plan for cost and ensure that the foods are always up to standards.
  • Module 16: Fine Dining. This covers important aspects such as scallop, crayfish, Parma ham, crab and how to set a fine dining set menu.
  • Module 17: Basic Western Pastry and Baking. Basic knowledge of western pastry and baking.

As you can see, our courses here are well-rounded to prepare you for the culinary world. Etasgo Academy is a Kuala Lumpur culinary school that can be trusted to teach you all the required skills to be a chef.

 

If you are in Malaysia and need a place to enrol for a culinary art and baking course, do give us a call today. We will be glad to answer all your questions.

 

Frequently Asked Questions (FAQs)

What core subjects are taught in a professional culinary arts course?
At Etasgo Academy, students learn fundamental and advanced culinary techniques, including food preparation, knife skills, sauces, soups, plating, and cooking methods. The curriculum also covers essential topics like kitchen hygiene, food safety, teamwork, and time management building a strong foundation for professional kitchens.
Will I be exposed to both Asian and Western cuisines?
Yes. Etasgo offers diploma options that allow students to specialize in Western or Chinese cuisine. Each path is structured to develop mastery in traditional techniques while introducing modern culinary trends to prepare students for local and international opportunities.
Is pastry or dessert-making included in the culinary course?
Pastry is not a major focus of the culinary diploma itself, but Etasgo offers a separate dual diploma in Professional Patisserie + F&B Management for those who want to focus on baking, desserts, and confectionery arts. You can choose the path that best suits your passion.
Do I learn kitchen operations and workflow management?
Absolutely. Culinary students are trained to understand real kitchen brigade structures, workflow systems, inventory control, food cost awareness, and how to manage prep and service efficiently just like in a professional restaurant or hotel kitchen.
How is practical training structured throughout the course?
The course is heavily hands-on, with over 70% of learning done in a professional kitchen environment. Students practice cooking techniques daily and participate in real-world kitchen simulations, developing speed, precision, and confidence under supervision.
Is the course suitable for someone with no cooking experience?
Yes. Etasgo’s culinary diploma is designed for both beginners and aspiring professionals. You’ll start with the basics and progress toward advanced culinary techniques at a comfortable pace with support from experienced instructors.
Will I learn about menu design and costing?
Yes. Etasgo’s curriculum integrates menu planning, portioning, costing strategies, and supplier management essential skills for chefs, kitchen managers, or future restaurant owners.
How are students assessed during the course?
Students are evaluated through a mix of practical assessments, hands-on cooking exams, presentations, and written assignments. This ensures well-rounded development in both skill and knowledge areas.
Are there opportunities to build a culinary portfolio or showcase my work?
Yes. Throughout the program, students have chances to create presentation plates, creative menus, and showcase dishes. Some also participate in culinary competitions, which boost your portfolio and industry credibility.
Will I work in a team or cook individually during training?
Both. While individual technique is key, students often work in team-based kitchen environments that reflect real industry setups. This helps you develop coordination, communication, and leadership skills that matter in any culinary career.