Study at the Best Private University in Malaysia for Culinary Arts Degree Course

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While it can be difficult to choose between private universities or colleges in Malaysia offering the Culinary Arts Degree Course, you will find that there are some key differences between them that can help you make the big decision in choosing the right one that fits you.  The best private universities and colleges in Malaysia have excellent culinary arts facilities, years of experience running the diploma in culinary arts course, strong student support services, internships and experienced lecturers.

After SPM or O-Levels, there are many different pathways for you to choose from and sometimes it can be confusing.  Choosing the right university or college for the Culinary Arts Degree Course after high school is one of the most important decisions you can make in your life. This can be a confusing and difficult time if you are unprepared.

Students after SPM or O-Levels with 3 credits can enter the 2-year Diploma in Culinary Arts. Upon completion of the Diploma, students can either work or continue on into Year 2 of the Culinary Arts Degree programme.

Students with 5 credits in SPM or O-Levels can enter the Foundation in Arts or Foundation in Hospitality at top culinary schools in Malaysia for 1 year before entering into the 3-year degree Culinary Arts Degree. UEC, STPM, A-Level and other external Pre-University Programme students with the relevant results can enter into the degree.

Students who are not sure of what to study after SPM or O-Levels can contact EduSpiral Consultant Services to help guide you to choose the right course and university in Malaysia. At EduSpiral Consultant Services, we have counseled and helped thousands of students to choose the right course and private university to study in Malaysia.

Read more below on the details of the best universities in Malaysia for the Culinary Arts Degree Course:

For more information on the top private universities and colleges in Malaysia, Whatsapp 01111408838

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How to Choose the Best Private University to Study the Culinary Arts Degree Course in Malaysia

A knowledgeable counselor or education consultant  in Malaysia would be able to provide detailed information about the college or university and its courses, facts & evidence to support the job prospects for the course and in-depth information about  which university would be suit you. While an experienced counselor or education consultant would be able to analyse your results, understand your personality & skills to figure out which course and career suits you.

Part of finding the right college in Malaysia to study the Culinary Arts Degree Course for you will be picking out the criteria that matters to most to you, and then seeing if any of the top private colleges in Malaysia that you’re looking at fit those criteria.

Choosing a university to study in Malaysia is one of the most important decisions you will make in your life. Your decision will be influenced by many criteria such as the reputation & ranking of the university, accreditation of its courses, the suitability of the course against your academic results and career goals, tuition fees, quality of lecturers, facilities, friends & family, and more.

Top private universities & colleges in Malaysia are also accredited by MQA and approved by the Malaysian

Ministry of Education.  The best private university or college in Malaysia will focus on academic quality, overall student character development, have award winners for culinary arts, years of experience offering the particular course, highly experienced lecturers, a good study environment, internships, extra-curricular activities and good facilities. The SETARA ranking is a guide for students to assess the quality of a private university in Malaysia.

Ask yourself what’s important to you, where you want to be and who you want to become. Then you can figure out what types of colleges will allow you to achieve your goals. Which of these aspects are things you feel you must have to be comfortable at a private university in Malaysia. Which things are you flexible on?

In addition, think about what you want to accomplish in your college life. Do you want to train for a specific job or get a wide-ranging education? If you have a specific area of specialisation in mind such as pastry, Asian Cuisine, French Cuisine, Italian Cuisine, Molecular Gastronomy, is the private college or university that you’re considering strong or famous in that area of study?

Best Culinary Arts Degree Course in Malaysia at KDU University College

Students after SPM or O-Levels who love to cook can pursue the Swiss IMI Diploma in Culinary Arts at KDU University College Utropolis Glenmarie at the best university in Malaysia for Culinary Arts programmes at KDU University College Utropolis Glenmarie. Students after SPM or O-Levels with 3 credits can enter the 2-year Swiss IMI Diploma in Culinary Arts. Upon completion of the Diploma, students can either work or continue on into Year 2 of the Culinary Arts Degree programme at KDU University College.

Students with 5 credits in SPM or O-Levels can enter the Foundation in Arts & Technology at KDU University College Utropolis Glenmarie for 1 year before entering into the 3-year degree. UEC, STPM, A-Level and other external Pre-University Programme students with the relevant results can enter into the degree.

Culinary Arts Degree students at KDU University College Utropolis Glenmarie can major in  Culinary Operations, Baking & Pastry or Italian Cuisine.

To excel in the competitive world of culinary arts, one must choose the best university or college to help him achieve success.

KDU University College Utropolis Glenmarie and KDU University College Penang have won numerous awards internationally and nationally thus proving that they are the best in Malaysia for the culinary arts programme.

They have produced top chefs for the past 30 years with a solid programme that is both practical and academically sound. Graduates will also receive an internationally recognised certificate from IMI Switzerland.

KDU University College – The best university for culinary arts courses in Malaysia

Study Culinary Arts at KDU University College Utropolis Glenmarie

KDU University College Utropolis Glenmarie is acknowledged to be one of the best culinary schools

in Malaysia. Students from the northern region have access to world class culinary education through KDU University College Penang. As a pioneer in the culinary arts, students at KDU will graduate with a prestigious Diploma from Switzerland.

You will be taught by award-wining chefs from diverse nationalities; Germans, French, Australians and Malaysians. Visiting IMI, Switzerland professors every teach KDU students every few months as well as conduct seminars.

KDU’s 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.

The School of Hospitality, Tourism and Culinary Arts (SHTCA) at KDU University College believes that practice makes perfect, especially in the culinary field, and as such, we are the only school where 75% of the programme is based on hands-on practice. Here at the School of Hospitality, Tourism and Culinary Arts, we make sure that you learn only from the best. Many of their lecturers are very experienced in the industry as well as in teaching.

The school is always breaking out of the mould and pushing boundaries. The SHTCA is the first and only school to offer molecular

cooking as a compulsory subject in its culinary programmes. Recently it launched the first-ever culinary book that pays tribute to our local cuisine and produce and is the first book in Malaysia that applies molecular cooking techniques to Malaysian recipes.

KDU fervently believe that to be at the top, you have to start at the top, which is why the school is no stranger to the competitive hospitality scene. The students and staff of SHTCA have never failed to deliver, both in the local and international competitions.

The school is also internationally recognised – it garnered the World Association of Chefs Societies (WACS) Recognition of Quality Culinary Education as well as accreditation from The International Centre of Excellence in Tourism and Hospitality Education (THE-ICE) as an Associate Member.

The course will be taught through a combination of formal lectures, practicals, exercises, role-plays, pair and group work, using authentic materials, activities and various textbooks.

Throughout the course, students will learn how to apply food hygiene, health and safety rules in the preparation of all types of food. You will learn the lay-out and kitchen requirements for different types of kitchens, their tools, equipment orientation and its uses.

Highly experienced chefs will teach you how to apply various cooking and preparation techniques to make safe, hygienic and delicious food that look great.

Top Ranked Bachelor of Culinary Arts & Foodservice Management (Hons) in Malaysia at Taylors University

Upon completion of the Diploma in Culinary Arts at Taylor’s University, students can enter into Year 2 of the top rated Bachelor of Culinary Arts & Foodservice Management (Hons).

The Bachelor of Culinary Arts & Foodservice Management (Hons) at Taylor’s University is designed to equip students with applicable knowledge and skills in foodservice management and culinary arts, and train students with technical and management skills for a career in the global food and beverage industry. The curriculum focuses on key competencies related to culinary, culinary management, pastry and business management.

Graduates from the Bachelor of Culinary Arts & Foodservice Management (Hons) will receive dual recognition and certification by University of Toulouse (UOT), France and Taylor’s University.

Taylor’s University is the first and only university to achieve Tier 6, best quality in teaching and learning of the hospitality and tourism discipline in Malaysia. Tier 6: Outstanding rating in the Ministry of Higher Education’s Discipline-Based Rating System (D-SETARA).  Taylor’s is the best university in Malaysia to study Culinary Arts.

Outstanding Bachelor of Culinary Arts & Foodservice Management (Hons) at Taylor’s University

The Bachelor of Culinary Arts & Foodservice Management (Hons) at Taylor’s University is designed to equip students with applicable knowledge and skills in foodservice management and culinary arts, and train students with technical and management skills for a career in the global food and beverage industry. The curriculum focuses on key competencies related to culinary, culinary management, pastry and business management.

Through the Bachelor of Culinary Arts & Foodservice Management (Hons) programme, Taylor’s students will be able to manage food and beverage and kitchen operations effectively; conduct research and development activities in the culinary arts; conduct training in food production and acquire supervisory skills; practice and enforce safety, sanitation and food hygiene control; adhere to the professional codes of conduct; as well as be able to communicate effectively in a multicultural context.

Graduates from the Bachelor of Culinary Arts & Foodservice Management (Hons) will receive dual recognition and certification by University of Toulouse (UOT), France and Taylor’s University.

3-Year Bachelor of Culinary Arts & Foodservice Management (Hons) Degree Programme at Taylor’s University

Preparation for F&B Industry

• Students have the opportunity to run and manage a food business by applying entrepreneurship elements.
  Enable students to add value or create new food menu by exposing them to the relationship between food and consumer perceptions, through modules such as Nutritional & Sensorial Analysis and Psych-Sociology of Food & Eating Habits.
  Regular field trips and industry visits to food and beverage establishments.

Focus on Business and Management

• Equip students with food business management modules such as Food Supply Chain Management, Menu Design & Development, Foodservice Entrepreneurship and Revenue Management.
  Cultivate business minded graduates by developing communication, entrepreneurial and managerial skills.

Real-World Experience

• Internship in Year 2 and 3 (28 weeks) to develop supervisory and management skills.

International Study Opportunity

• Final-year students have the opportunity to participate in the International Student Mobility Programme that includes seminars, workshops and study trips to discover various forms of tourism.
  Opportunity for a semester abroad with credit transfer to United Kingdom, Finland, France, Switzerland, South Korea or Netherlands.

Programme Structuer for the Bachelor of Culinary Arts & Foodservice Management (Hons) at Taylor’s University

Year 1 Subjects for the Culinary Arts & Foodservice Management Degree at Taylor’s University

Semester 1

• Business of Tourism & Hospitality
• English for Hospitality & Tourism
• Kitchen Operations I
• Food & Beverage Operations I
• Beverage Studies
• Food Science & Sanitation

Semester 2

• Principles of Accounting
• Business Communication
• Kitchen Operations II
• Food & Beverage Operations II
• Patisserie & Baking I
• MPU (U1) – Module 1*

Year 2 Subjects for the Culinary Arts & Foodservice Management Degree at Taylor’s University

Semester 3

• Quantitative Methods
• Tourism Information Systems & e-Commerce
• Principles of Marketing
• Sales & Customer Relations Management
• Patisserie & Baking II
• Kitchen Operations III
• Elective I
• MPU (U1) – Module 2*

Semester 4

• Tourism & Hospitality Law

• 

  Research Methodology

• Basic French I
• Kitchen Operations IV
• Oenology
• Elective II
• MPU (U2)*

Internship I
March intake is after Semester 4
August intake is after Semester 3

Year 3 Subjects for the Culinary Arts & Foodservice Management Degree at Taylor’s University

Semester 5

• Foodservice Project Planning & Engineering
• Tourism Economics
• Financial Management
• Intermediate French II
• Food Supply Chain Management
• Nutritional & Sensorial Analysis
• Professional Food Writing
• MPU (U3)*

Semester 6

• Intercultural Management
• Dissertation
• Revenue Management

  

• Menu Design & Development
• Foodservice Entrepreneurship
• Psycho-Sociology of Food & Eating Habits
• Hospitality Human Resources Management
• MPU (U4)*
• Internship II

Electives

• Accommodation Operations
• Convention & Banquet Sales
• Entertainment Management

Career Options for the Culinary Arts & Foodservice Management Graduates from Taylor’s University

• Business Development Manager
• Catering Manager
• Cost Control Manager
• Executive Chef
• Food & Beverage Consultant
• Fast Food Restaurant Manager
• Food & Beverage Manager
• Food Marketing Consultant
• Food Production Manager
• Food Service Manager
• Food Stylist
• Kitchen Consultant
• Outlet Manager
• Pastry Chef
• Product Development Manager
• Purchasing Manager
• Sous Chef

Achievements of Taylor’s School of Hospitality, Tourism & Culinary Arts

• 
• Tier 6: Outstanding rating in the Ministry of Higher Education’s Discipline-Based Rating System (D-SETARA)
  The first and only university to achieve Tier 6, best quality in teaching and learning of the hospitality and tourism discipline in Malaysia.
• Pacific Asia Travel Association (PATA) Grand Award
  Education & Training category for its public-private partnership in education and training, 2015
• Hospitality Asia Platinum Awards (HAPA)
  Academic & Research Excellence in the Hospitality Education Institution Category, 2013-2015
• THE-ICE, or the International Centre of Excellence in Tourism & Hospitality Education, Australia
  The first Malaysian, and Asian, university to receive full accreditation
• Brand Laureate
  Best Brand in Hospitality, Tourism & Culinary Arts Education, 2011
• Research Chefs Association (RCA) Student Culinology® Competition
  Champion, 2016
• World’s 1st International Young Chef Olympiad 2015
  Champion, 2015
• Nestle Professional Culinary Arts Award
  Champion, 2014 & 2012
• World Gourmet Summit (Regional Category)
  Culinary Institution of the Year Award, 2012
• 9th ASEAN Skills Competition
  Gold medal, Cooking Category, 2012
• Monin Cup Competition-Cocktail category
  Champion & 2nd Runner Up, 2016
• Hilton Malaysia Hospitality Talent Cup Competition
  Champion & 1st Runner Up, The Bar Cup: Signature Cocktail Presentation, 2016
• Culinaire Malaysia
  4 Golds, 4 Silvers and 1 Bronzes, 2015
  4 Golds, 12 Silvers and 9 Bronzes, 2013

Taylor’s University Dual Award Partner

• Taylor’s School of Hospitality, Tourism & Culinary Arts offers dual award degree and diploma programmes in collaboration with the University of Toulouse (UOT) and the Academie de Toulouse (ADT) in France respectively.
• A quality review committee, comprising academics from both institutions, is established for quality assurance and moderation of the standards of the programmes, which includes curriculum and assessments.
• Upon completion of the diploma or degree programmes at Taylor’s, students will receive certification from both Taylor’s and the partner institution in France.

	Académie de Toulouse (ADT), France ADT is a division of the French Ministry of Education. The Académie is ranked as one of the best in France for Hotel and Tourism studies. Diplomas are attested by the French Ministry of Education.
	University of Toulouse (UOT), France Established in 1229, UOT is one of the largest universities in France. UOT’s Hospitality and Tourism Management degrees are ranked in top positions by French professionals. It is a highly sought-after degree with more than 600 applicants each year, but only 80 seats available. Degrees are accredited by the French Ministry of National Education

World-Class Hospitality, Tourism & Culinary Arts Facilities at Taylor’s University

In preparing students for the increasingly challenging and complex hospitality, tourism and culinary industry, the School has put in place world-class facilities designed and built to stimulate the actual working environment of leading establishments.

• 84-room hotel (Ruemz Hotel)
• 3 Front Office Reception Rooms
• Hotel Suites
• Wine Laboratory
• 9 Restaurants (including 3 fine dining restaurants, 3 specialised training restaurants, 1 Asian restaurant, 1 lifestyle restaurant and 1 multiservice restaurant)
• 14 Culinary Suites (encompassing 9 kitchens, 1 garde manger kitchen, 1 artist kitchen, 1 chocolate room and 1 artist kitchen)
• Manifestation Culinary Bar Theatre
• Tourism Practical Rooms
• Events Projects Room
• CRiT (Centre for Research and Innovation in Tourism, Hospitality and Food Studies)
• Chemistry Lab and Food Science Lab

Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

The Bachelor in Culinary Arts Management (Honours) programme at Berjaya University College of Hospitality is designed to develop those who have chosen to pursue and further their career in culinary arts.

The Culinary Management degree course focuses on a range of administrative, operational and management areas in the culinary industry.

In order to refine the practical skills they have learned to enable them to perform effectively in compliance with the operational industry standards.

Why choose the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality?

Culinary Arts is part of food service industries and this industry requires daily contacts and interaction with customers by serving the needs of the public. Therefore good social and communication skills are important assets to acquire when planning a career in the culinary arts.

What to expect from the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality?

The Bachelor of Culinary Arts Management (Honours) programme at Berjaya University College of Hospitality covers a wide range of areas related to the competency requirements of your future workplace. It enables you to gather critical knowledge and acquire essentials skills required in the Culinary Industry.

The culinary industry involves multifaceted forms of businesses. Therefore, the business and management modules cater to the needs of developing competency levels in relation to business. The business modules cover aspects like customer relationship management, human resource issues, IT, accounting, management and marketing as well as communication. These constituents will equip you with the necessary skills in relation to leading, managing, customer relationship and soft skills.

Year 1 Subjects for the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

• Professional Culinary Studies I
• Professional Culinary Studies II
• Professional Culinary Studies III
• Professional Pastry I
• Professional Pastry II
• IT Application in the Service Industry
• Nutrition
• Commercial Kitchen Layout and Design
• Menu Creation and Development
• Cost Control for Culinary
• Academic Writing Skills
• Personal Development Skills 1
• Personal Development Skills 2
• Personal Development Skills 3

Year 2 Subjects for the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

• Kitchen Operations and Management
• Purchasing for Chefs
• Food Preservation
• Principles and Practices of Management
• Marketing for the Service Industry
• Restaurant Operations and Management
• Accounting for the Service Industry
• Economics for the Service Industry
• Managing People in the Service Industry
• Beverage Operations and Management
• Gastronomy
• Statistics for the Service Industry
• Revenue and Profit Management

Year 3 Subjects for the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

• Law for Hospitality and Tourism
• Research Methods for the Service Industry
• Internship
• Entrepreneurship
• Research Project
• Internship

Electives

• French Language
• Japanese Language
• Gastronomic Tourism

Professional Work Placement Programme

You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

Career Opportunities for graduates of the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

• Commis Cook

  

• Chef de Cuisine
• Chef de Partie
• Sous Chef
• Celebrity Chef
• Executive Chef
• Executive Sous Chef
• Catering Chef
• Cruise Line Chef
• Food Critic
• Area/ Group Chef
• Business Analyst
• Food Photographer

  

• Food Promoter
• Food Research Specialist
• Food Scientist
• Food Stylist
• Food Writer
• Michelin Star Chef
• Nutritionist
• Culinary Lecturer
• Academic Programme Leader
• Restaurant Owner
• Kitchen Director
• WACS Certified Master Chef
• Director School of Culinary Art

About BERJAYA University College of Hospitality

Founded in 2009 by a successful self-made international entrepreneur named Tan Sri Dato’ Vincent Tan,

BERJAYA University College of Hospitality embodies his legacy of success and tenacity in preparing you for a flourishing career in the Hospitality, Tourism, Culinary and Services industries – all areas in which the Berjaya Corporation Berhad has track records for success and international acclaim.
In fact, you will be able to leverage on the Berjaya Corporation Berhad’s corporate diversity as a global conglomerate with involvements in:

• Property and construction
• Vacation
• Hotels and resorts
• Education
• Insurance
• Investment holdings
• Food and beverages
• Industrial businesses

Teaching & Learning at BERJAYA University College of Hospitality

At BERJAYA University College of Hospitality, our commitment towards professional excellence focuses on ‘human development’, attention to detail in teaching and learning that are unique qualities which differentiate us from the rest. The University College has an integrated classroom-community space for students to learn and apply their knowledge and skills in real-life situations, which is what we call the BERJAYA Immersion Methodology. A significant part of this approach depends greatly on the innovative academic curriculum, delivered both inside and outside of the classrooms, which are both academic and career-focused, and is based on the ‘Learning by Doing’ principle. This approach educates our students to think critically, communicate effectively, work productively and manage professionally right from the day they start with us.

Closing the gap between student’s qualifications and industry needs, BERJAYA UCH pays particular

attention on opportunities for quality industrial work placements for the students. The support of the Berjaya Group of Companies plays an integral part on industry placements with their local and international Hotels, Resorts and Clubs providing a platform for students to gain placement and exposures, thereby enhancing their skills and knowledge in a global environment. The students also get first priority to fill up permanent positions within the subsidiaries of the group.

Since its inception in 2008, BERJAYA UCH has established strategic partnerships with recognised professional and academic institutions of higher learning from UK, USA, Australia, Europe and South Korea who are forerunners in areas of Hospitality, Culinary Arts, Tourism, Retail and Event Management. These collaborations include future developments in the areas of curriculum development, licensing of academic programmes, staff-student exchanges and research opportunities.

True to our vision and commitment of inspiring lives and widening horizons, BERJAYA UCH aims to be an institution with ‘people and places’ with regional branches campuses and articulation arrangements in various parts of the world. We value engagement with education and industry partners, and the various communities we serve. We invite individuals to come as students and leave as professionals.

State-of-the-Art Facilities at BERJAYA University College of Hospitality

BERJAYA UCH’s cosmopolitan city campus is situated within the golden triangle in Berjaya Times Square.

Students will benefit from the integrated learning experience gained from the hospitality, tourism and service-related businesses within and surrounding the city campus. The city campus, totaling approximately 100,000 square feet, is located on the 11th (West Wing) consisting mainly the administrative offices and learning areas; and 14th (East Wing) comprises the culinary and restaurant facilities for the School of Culinary Arts.

BERJAYA UCH had you in mind when they designed their campus. From the culinary studios, to the boardroom, to the custom-built housekeeping suites, BERJAYA UCH’s facilities are customised to help teach students by immersing themselves into a realistically simulated environment.

BERJAYA UCH encompasses the hardware of complete infrastructure with state-of-the-art facilities which

include high-tech lecture theatres, classrooms and seminar rooms, conference room, learning and resource centre, housekeeping suite, travel bureau, dedicated computer laboratories with the latest software, fully equipped preparation, production and pastry kitchens, bakery, culinary studio, culinary theatre, show kitchen, fine dining restaurant, café, culinary museum, coffee and tea academy, oenology laboratory and chocolate and sugar artistry laboratory among others.

The usual comment when guests step into our city campus is, “Wow! Is this a University campus or a five-star hotel?” We would like to say, BOTH! Your classrooms, learning resource centre, kitchens, laboratories and everything else has been specifically designed to immerse you in the Hospitality, Tourism and Services industry. Hence, the swanky look and feel for the campus environment.

BERJAYA University College of Hospitality Awards and Recognitions

BERJAYA UCH is recognised through numerous awards and accolades that include:

• Hospitality Asia Platinum Awards (HAPA) 2011 for ‘Hospitality Education Excellence’
• BrandLaureate-SMEs Chapter Awards 2010 for the ‘Best Brands in Education-Tourism, Hospitality, Culinary & Retail Education’
• World Association of Chefs Societies (WACS) Recognition of Quality Culinary Education 2011
• Doctorjob’s Students’ Choice Awards by GTI Media
• Hospitality Asia Platinum Awards (HAPA) 2011 for ‘Hospitality Education Excellence’
• Hospitality Asia Platinum Awards (HAPA) 2013-2015 for HAPA Hospitality Education Institution Culinary Excellence
• The Chief Operating Officer of BERJAYA UCH, Madam Mae Ho was awarded ‘Most Promising Entrepreneurship Award Winner’ in APEA 2011.

BERJAYA University College of Hospitality Recognition & Achievements from 2009 – Present

At BERJAYA UCH, you will discover that the drive to ‘win’ is often rewarded quickly. Even before they graduate, many of your peers would have become award-winning talents through the many competitions we participate in and win!

2009

• Culinaire Malaysia 2009: 1 Silver and 2 Bronze medals

2010

• Norwegian Salmon Challenge 2010: 1st, 2nd and 3rd place
• 1 World Culture International Student’s Cultural Festival 2010: 2nd place in Culture Dance competition
• MONIN Cup 2010: Champion for Mocktail category; 1st Runner-up for Cocktail category

2011

• GAS PETRONAS Battle of the Chefs 2011: 1 Bronze medal
• Le Tour De Fruit 2011: 1 Gold, 1 Silver and 1 Bronze medals
• HOFEX- Hong Kong International Culinary Competition 2011: 3 Silver and 3 Bronze medals
• Battle of the Chefs 2011 Penang: 1 Gold and 1 Silver medals, 1 Diploma
• Meat and Livestock Australia (MLA) Young Chef Pencil Box Culinary Challenge 2011: 2nd Runner Up
• MONIN Cup 2011: Champion, 1st and 2nd Runner-up for Cocktail category; 2nd Runner-up
• Culinaire Malaysia 2011: Most Outstanding Apprentice Award, 8 Silver and 9 Bronze medals, 2 Diplomas
• FHC International Culinary Arts Competition, Shanghai 2011: 1 Bronze medal
• Spritzer Sparkling Sparkler Mocktail Competition 2011: 1 Gold and 1 Silver medals

2012

• “NEW ZEALAND WEEK- FOOD FOR THOUGHT” Culinary Competition: Champion
• Penang Chefs Challenge 2012: 5 Gold, 4 Silver and 1 Bronze medals
• MAH Penang Chapter Hospitality Challenge 2012: 1 Bronze medal
• Korea International Food Fair 2012: 5 Bronze medals
• MONIN Cup 2012: 1st Runner-up for both Cocktail and Mocktail categories

2013

• Asian Culinary Challenge of IKIP 2013: 1 Gold, 3 Silver and 1 Bronze medals, 1 Diploma
• HOFEX Hong Kong International Culinary Classic 2013: 3 Silver medals
• Battle of the Chefs 2013 Penang: 2 Silver and 4 Bronze medals, 1 Diploma,
• Battle of the Baristas 2013: 3rd Runner-up
• MONIN Cup 2013: Champion for Mocktail and Flairing categories, 2nd Runner-up for Cocktail category
• Culinaire Malaysia 2013: Most Outstanding Apprentice Award, Most Outstanding Team in Catering Services Award, Best of the Best for Table Setting, 3 Gold and 4 Silver medals
• Young Chef Challenge (by the Embassy of Sweden Kuala Lumpur): 2nd Runner Up
• Ultimate MONIN Creative Coffee Cup 2013: Champion

2014

• Nestle Professional Culinary Arts Award: 1st Runner-up
• 8th Salon Culinary 2014 Bali: 1 Silver medal
• Battle of Baristas Championship (BOBC) 2014: Champion, 2nd and 3rd Runner-up
• MONIN Cup 2014: Champion and 2nd Runner-up for Cocktail category, Champion for Mocktail Category
• International 2014 MICE Destination Marketing Contest: 2nd Runner-up for Engaging Visitor Category
• MONIN Cup Asia Pacific 2014: Representative of Malaysia
• Battle of the Chefs 2014: 10 Silver and 3 Bronze medals

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