LEVEL 3 SKM FOOD PREPARATION AND PRODUCTION

This program provides students the advanced contemporary skills, higher operational and techniques in culinary arts, 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 culinary and patisserie industry.

Intakes

Feb, May, Aug, October

Duration

1 Year

 

Mode of Studies

Full time

Language of Instruction

English

1. DKM Food Preparation and Production
  • Entry Requirements
    • Level 2 SKM Food Preparation and Production 
  • Assessment Methods
    • Theory Examination
    • Practical Examination
  • Programme Modules

    Course Structure

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

BEGIN HERE, EXCEL HERE.

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