FOOD PREPARATION & PRODUCTION (LEVEL 2)
Ever wonder how food is prepared and produced? This program offers trainees the skills and practices needed to meet the requirements of food service establishments. Trainees will learn about hygiene practices, kitchen safety, cooking techniques, equipment maintenance and food production. The structure and coursework are based on the National Occupational Skill Standards (NOSS) developed by Jabatan Pembangunan Kemahiran (JPK) under the Ministry of Human Resources. The Sijil Kemahiran Malaysia (SKM) that trainees will obtain is recognized by the Malaysian Government.
Career Opportunities
Curriculum of Competency Unit (CoCU)
Hygiene, Kitchen Safety and Food Handling
Cooking Technique
Stock, Soups and Hot Sauce Production
Main Course Production
Rice and Farinaceous Production
Appetizer Production
Breakfast Production
Dessert Production
Catering Set-up Activities
Basic Kitchen Equipment Maintenance
Basic Stewarding
Basic Butchery
Entry Requirement
Requirements depend on your entry level.
Financial Assistance
Subject to availability for the facilities below.
Other Facilities Available
Subject to availability for the facilities below.
Facilities
Services
Download
Transportation
Public transportation / Shuttle services *
Not Applicable
* Terms and Conditions apply.
Fees
Please contact us for more details.