Skill Programme

MALAYSIAN SKILLS CERTIFICATE – JABATAN PEMBANGUNAN KEMAHIRAN (JPK)

Food Preparation and Production Level 2 / Penyedia & Pembuatan Makanan Tahap 2

(HT-012-2:2012)

 

This basic program is designed for those who have a strong interest in the culinary section. The structure and coursework is based on the National Occupational Skill Standards (NOSS) set by Jabatan Pembangunan Kemahiran (JPK) under the Ministry of Human Resources. The Sijil Kemahiran Malaysia (SKM) that you will obtain is recognized by Malaysian Government.

Pastry Production Level 2 / Pembuatan Pastri Tahap 2

(HT-014-2:2011)

 

This basic program is designed for those who have a strong interest in the pastry section. The structure and coursework is based on the National Occupational Skill Standards (NOSS) set by Jabatan Pembangunan Kemahiran (JPK) under the Ministry of Human Resources. The Sijil Kemahiran Malaysia (SKM) that you will obtain is recognized by Malaysian Government.

Region Specific Tourist Guides Level 3 / Pemandu Pelancong Khas Wilayah Tahap 3

(HT-026-3:2013)

 

This basic program is designed for those who have a strong interest in working independently in the handling of inbound tour operations with a knowledge of its requirements and procedures which will include the safety and security aspects. The certification will enable the candidate to work in a city environment as well as in a nature environment. The candidates are trained on the importance and skills to work within the tour itinerary programme as well as the handling of their guests/clients by catering to their needs.

Food and Beverage Service Operation Level 2 / Operasi Servis Makanan & Minuman Tahap 2

(HT-010-2:2012)

 

This program is designed for those who have a strong interest in performing routine and repetitive tasks such as service area set up, arranging table and chairs, replenishing side stations, wiping and polishing cutlery and crockery while under the direction of managers and the customers. They greet, seat, take order, serve and communicate as the front line of the establishment. Their responsibilities also include cleaning work areas, equipment, utensils, dishes, and silverware.

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