Description
This Programme is based on the National Occupational Skills Standards formulated by the Department of Skills Development Malaysia.
Description
This Programme is based on the National Occupational Skills Standards formulated by the Department of Skills Development Malaysia. It also provides skills training opportunities to PMR / SPM / SPMV graduates in the field of Hospitality in general and Food Preparation and Manufacturing Program in particular in accordance with the standards of the Jabatan Pembangunan Kemahiran dan Kementerian Sumber Manusia to meet the needs of the industry.
Course Duration
SKM Level 2 : 9 Months
SKM Level 3 : 9 Months + 6 Months Internship
Programme Structure
Tahap 2
- Hygiene, Kitchen Safety and Food Handling
- Cooking Techniques
- Stocks, Soups & Hot Sauces Production
- Main Course Production
- Rice and Farinacious Production
- Appetizers Production
- Breakfast Production
- Dessert Production
- Catering Set Up Activities
- Basic Kitchen Equipment Maintenance
- Basic Stewarding
- Basic Butchery
Tahap 3
- Hygiene, Kitchen Safety and Food Handling
- Food Production Quantity and Quality Control
- Catering Activities Coordination
- Supervisory Administrative Functions
- Basic Cost Control
Entry Requirement
- No SPM Required
