The Centre for Culinary Entrepreneurship of HELP CAT is one of the pioneers among culinary schools in Malaysia to offer programmes in French cuisine, complemented by courses in Chinese cuisine. Students are provided with an all-round culinary education experience, beginning with culinary skills and extending to know-how and nutritional knowledge of French and Chinese cuisine. This Diploma in Culin
ary Arts is an exclusive programme developed in partnership with Institut Paul Bocuse (IPB), France. The Institute is founded by Chef Paul Bocuse, an outstanding 3-Michelin starchef since 1965.As such, this collaboration ensures that the Institute’s philosophy in the provision of quality education is embedded in the Diploma curriculum conducted at HELP CAT. If you love food and wine, and want to be an entrepreneur managing and operating your own business or work with a multinational company overseas, then this programme is for you. The Diploma in Culinary Arts provides you with the knowledge and practical skills necessary to operate your own culinary business reflecting the development and professional practice of food and beverage industries world-wide. The programme builds on the strong links between food, wine, culinary practice and business, thus providing students with the opportunity to work in the dynamic food and beverage related industries.
~ In collaboration with Institut Paul Bocuse? The Institut Paul Bocuse, founded in 1990, provides training in hotel and restaurant management, and in the culinary arts. Its rigorous training in a multicultural context prepares graduates to work confidently and comfortably for an international clientele anywhere in the world. Graduates enjoy solid career opportunities in a fast-changing sector with a high demand for specialists in hotels, restaurants, resorts, casinos and spas. Inthe 2011 ranking exercise (SMBG ranking) by SMBG-EDUNIVERSAL, a counselling and international rating agency specialising in the higher education sector in France, the Institute was rated the best educator provider in the field of hospitality and restaurant management for the third consecutive year.. Paul Bocuse, the legendary French chef based in Lyon, France, is renowned for his 3-Michelin Star restaurants. A 3-Michelin Star is the highest accolade that a chef can attain and Chef Paul Bocuse’s exceptional culinary skills have enabled him to retain the 3-Michelin Star rating continuously since 1965. He is also one of four chefs world-wide with the prestigious title Cuisinier du siècle-Chefs of the Century. Paul Bocuse pioneered the Bocuse d’Or World Chef Championship, and founded the Institut Paul Bocuse in 1990. He is also credited as being the father of French nouvelle cuisine.In1998, he invited Gerard Pelisson, co-founder of the ACCOR Group, to become Chairman of the Institut in offering tertiary education on hotel, restaurant and culinary arts.
~ What is CCE&HM's recipe for culinary students' success?
= A unique approach to teaching and learning of culinary arts.
= Preparation of highly adaptable students for the fast-changing trends in the culinary industry.
= Collaboration with the prestigious Institut Paul Bocuse which focuses on quality teaching and learning.
= High-quality kitchen equipment with the latest technology.
= Highly-experienced lecturers with proven industrial, professional and teaching track records.
= Well-planned training kitchens that promote exploration of cooking techniques, teamwork, commercialism and entrepreneurship.
= Focus is on French and Chinese cuisine as anchor for culinary education.
= A combination of 60% practical learning and 40% management know-how produces highly capable and employable graduates.
= Small classes for a better learning environment - (1:12 for practical classes and 1:25 for theory classes)
= A five-month internship (industrial training) at the end of the second year.
