DKM Food Preparation and Production

+ C & G Certificate in Food Preparation upon completion of the programme

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/ skill based and classroom learning as required to meet the operational requirements of food service establishments

Intakes

Jan, Mar, May, Jul, Sep, Nov

Duration

10 semester / 3 years

Mode of Studies

Full time

Language of Instruction

English

Programme Features

Students pursuing the DKM in Food Preparation and Production will be awarded the following under Jabatan Pembangunan Kemahiran (JPK), Ministry of Human Resource,

Malaysian Skills Certificate Level 2 (SKM)
Malaysian Skills Certificate Level 3 (SKM)
Malaysian Diploma Vocational Level 4 (DKM)
BERJAYA TVET College Certificate in Food Preparation and Production Level 2, Level 3 and Level 4
BERJAYA TVET College Certificate of Participation in Pastry Production
C&G Certificate in Culinary Arts

Entry Requirements
- 18 years old, or
- City & Guilds Skills Proficiency Certificate
Assessment Methods
Programme Modules
Level 2
1. Hygiene, Kitchen Safety and food Handling
2. Cooking Technique
3. Stock, soups and hot sauce production
4. Main course production
5. Appetiser Production
6. Breakfast Production
7. Dessert Production
8. Catering set-up activities
9. Basic kitchen equipment maintenance
10. Basic Stewarding
11. Basic Butchery
Level 3
1. Hygiene, safety and food handling
2. Food Production Quality and Quality Control
3. Catering Activities Coordination
4. Supervisory Administrative Coordination
5. Basic Cost Control
Level 4
1. Food Production Hygiene, Safety and Health Administration
2. Menu Implementation
3. Food Production Quality Assurance Monitoring
4. Food Production Cost Control
5. Food Production Daily Operations
6. Food Production Staff Development
7. Kitchen Equipment Maintenance Monitoring

BEGIN HERE, EXCEL HERE.

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