LEVEL 2 & LEVEL 3 SMI FOOD PREPARATION AND PRODUCTION (INTERNATIONAL STUDENTS)

This program will provide students with the supervising skills and techniques essential to prepare them to face the challenges in the food industry. Students will be trained with contemporary skills in food preparation and presentation and kitchen management through series of hand-on training and skill-based and classroom learning as required to meet the operational requirements in any food establishment.

Intakes

Feb, May, Aug, October

Duration

2 Year

Mode of Studies

Full time

Language of Instruction

English

Entry Requirements
- 18 Years Old and Above
Assessment Methods
- Theory Examination
- Practical Examination
Programme Modules
Level 2

Course Structure
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
Level 3

Course Structure
1. Hygiene, Kitchen Safety and Food Handling
2. Food Production Quantity and Quality Control
3. Supervisory Administrative Function
4. Catering activities coordination

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