LEVEL 2 & LEVEL 3 SMI FOOD PREPARATION AND PRODUCTION

(INTERNATIONAL STUDENTS)

This program provides students the contemporary skills and techniques in food preparation and presentation, à la carte cuisine, pastry and desserts and kitchen management through hands-on training or skill based and classroom learning as required to meet the operational requirements of food service establishments.

Intakes

Feb, May, Aug, October

Duration

2 Year

Mode of Studies

Full time

Language of Instruction

English

Entry Requirements
- 18 years & above
- No Academic Qualification is required
Assessment Methods
- Theory Examination
- Practical Examination
- Portfolio
Programme Modules
Course Structure for Level 2*
1. Hygiene Safety and Kitchen Maintenance
2. Cooking Techniques
3. Stock, Soup and Hot Sauce Production
4. Main Course Production
5. Rice and Farinaceous Production
6. Appetizer Production
7. Breakfast Production
8. Catering Set-up Activities
9. Dessert Production
Course Structure for Level 3*
1. Basic Cost Control
2. PC Competency
3. Food Production Quantity and Quality Control
4. Supervisory Administrative Function
5. Plating, Craving and Sculpturing
6. Chocolate and Praline
7. Heritage Cuisine
8. International Cuisine
*NOTE: BTVET College reserves the right to change the course structure without any prior notice.

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