LEVEL 2 SKM FOOD PREPARATION AND PRODUCTION
This program provides students the basic contemporary skills 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
Nine (9) Months
Mode of Studies
Full time
Language of Instruction
English
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- 16 Years Old & above
- No Academic Qualification is required
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- Theory Examination
- Practical Examination
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Course Structure
- Hygiene Safety and Kitchen Maintenance
- Cooking Techniques
- Stock, Soup and Hot Sauce Production
- Main Course Production
- Rice and Farinaceous Production
- Appetizer Production
- Breakfast Production
- Catering Set-up Activities
- Dessert Production