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
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- Level 2 SKM Food Preparation and Production
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- Theory Examination
- Practical Examination
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Course Structure
- Hygiene, Kitchen Safety and Food Handling
- Food Production Quantity and Quality Control
- Supervisory Administrative Function
- Catering activities coordination