Why this course
This programme is designed to cover basic and specialised culinary skills in the fields of food and management. The subjects offered will hone culinary skills and combine a mix of practical and theoretical training.
Students will gain essential skills in the culinary arts and organisation and management skills, including the process of stock ordering, scheduling, calculating the cost of goods and dealing with suppliers.
The programme aims to provide students with a foundation in culinary skills that can be applied to various positions in this field especially in the hospitality and food service industry. It also grooms students to have a professional approach and attitude.
Course information
Entry Requirements
- A pass in Sijil Pelajaran Malaysia (SPM) with at least a credit in three (3) subjects
- A pass in Sijil Tinggi Pengajian Malaysia (STPM) with a minimum grade of C (GP 2.0) in any subject
- A pass in Sijil Tinggi Agama Malaysia (STAM) with a minimum grade of Maqbul (passed)
- Having a Sijil Kemahiran Malaysia (SKM) Level 3 in a related field;
- A certificate (Level 3, MQF) in a related field with a minimum CGPA of 2.00; OR equivalent qualifications recognized accordingly
Course Structure
- Academic Reading & Writing
- Bahasa Kebangsaan A
- Basic Pastry & Bakery
- Beverage Operation
- Effective Communication Skills/Precepts of Islam/ Creative Problem Solving
- Drama & Role-play in English
- Essential Business Communication Skills
- Financial Accounting 1
- Food & Beverage Management
- Food Sanitation
- Garde Manger
- Hospitality Cost Control
- Human Resource Management
- Industrial Training
- Intermediate Pastry & Bakery
- International Cuisine
- Introduction to Culinary Skills
- Introduction to Hospitality & Tourism Industry
- Kitchen Organization
- Malaysian Cuisine
- Meat Identification & Fabrication
- Nutrition
- PC Competency
- Pengajian Malaysia 2
- Principles of Management
- Principles of Moral and Ethics
- Reading, Vocabulary & Grammar
- Social and Human Skills Project
- Theory of Food
- Western Cookery
Career Prospects
- Pastry & Baking
- Chocolate Making
- Food Critic
- Food Writer
Programme Learning Outcome
- Able to demonstrate integration between various department in hospitality industry and practice fundamental technique which is required to succeed in the professional kitchen.
- Able to execute safety, sanitation control and food hygiene in their preparation and produce which complies HACCP.
- Prepare, adopt and conduct kitchen management.
- Conduct various supervisions and managerial functions such as teamwork, critical and creative thinking skills.
- Able to adopt soft skill as an individual and in a group, with leadership and managerial capabilities.
