Course Overview
This programme provides learners with the essential skills and knowledge in culinary arts, focusing on food preparation and production. Participants will be trained in kitchen hygiene and safety, basic and advanced cooking techniques, preparation of various dishes including salads, soups, sauces, pasta, rice, and main courses, as well as dessert production. The course combines practical hands-on training with theoretical knowledge to prepare students for professional roles in the culinary industry, ensuring competence in both traditional and modern culinary practices.

Duration:15 months
Sector: Hospitality & Tourism
Sub Sector: Food & Beverages
Field of Study: Culinary-HT05-1

I561-005-2:2022 Penyediaan Dan Penghasilan Makanan 

Competency Units

• I561-005-2:2022-C01 – Practise kitchen hygiene and safety procedure

• I561-005-2:2022-C02 – Perform vegetable and potato cuts

• I561-005-2:2022-C03 – Perform cooking methods

• I561-005-2:2022-C04 – Produce stocks

• I561-005-2:2022-C05 – Produce thickening agents

• I561-005-2:2022-C06 – Produce mother sauces

• I561-005-2:2022-C07 – Produce soups (basic)

• I561-005-2:2022-C08 – Produce vegetable dishes

• I561-005-2:2022-C09 – Produce salads

• I561-005-2:2022-C10 – Produce appetizers

• I561-005-2:2022-C11 – Produce sandwiches

• I561-005-2:2022-C12 – Produce breakfast dishes

• I561-005-2:2022-C13 – Produce coupe desserts

I561-005-3:2022 Operasi Seni Kulinari

Competency Units

• I561-005-3:2022-C01 – Monitor kitchen hygiene and safety procedures

• I561-005-3:2022-C02 – Produce salad dressings

• I561-005-3:2022-C03 – Produce sauces

• I561-005-3:2022-C04 – Produce soups (intermediate)

• I561-005-3:2022-C05 – Produce potato dishes

• I561-005-3:2022-C06 – Produce rice and farinaceous

• I561-005-3:2022-C07 – Produce noodles

• I561-005-3:2022-C08 – Produce pasta

• I561-005-3:2022-C09 – Produce main course dishes

• I561-005-3:2022-C10 – Produce plated dessert