Certificate In Food Preparation & Production
(HT-012-2:2012 / HT-012-3:2012) (JPK PB:L01965)
The concept of culinary arts training has evolved with technological advances in all aspects of kitchen production and culinary skills and this program is designed to incorporate current industry practices in fundamental operational aspects, supervisory skills or middle management duties and tasks that are an everyday concern to industry personnel.
During the tenure of each module, candidates will be subjected to intensive hands on training within the kitchen sections concerned to provide a comprehensive approach to food preparation techniques. This methodology will better equip them with real world industry standards and the maturity to provide effective work performance, quality and the ability to adapt in the ever changing technological and operational factors typical to the hospitality and food service industry.
By completing this programme, the students will be able to: