LEVEL 2 & LEVEL 3 SMI FOOD PREPARATION AND PRODUCTION
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.
Feb, May, Aug, October
Mode of Studies
Language of Instruction
- 18 years & above
- No Academic Qualification is required