DKM FOOD PREPARATION AND PRODUCTION (LEVEL 2, 3 AND 4)
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.
Hygiene, Kitchen Safety and Food Handling, Cooking Technique, Stock, Soup and Hot Sauce production, Main Course production, Appetiser Production, Breakfast Production, Dessert Production, Catering Set-Up Activities, Basic kitchen equipment maintenance, Basic Stewarding, Basic Butchery, Hygiene, Safety and Food Handling, Food Production Quality and Quality Control, Catering Activities Coordination, Supervisory Administrative Coordination, Basic Cost Control
16 – 45 years old PMR / SPM / “O” Level / UEC / PT3 Certificate Holders
Commis, Cook, Chef De Partie, Sous Chef
