Course Content
Level 2 (SKM Certificate in Food Preparation and Production)
- Hygiene, Kitchen Safety and food Handling
- Cooking Technique
- Stock, soups and hot sauce production
- Main course production
- Rice and Farinaceous Production
- Appetiser Production
- Breakfast Production
- Dessert Production
- Catering set-up activities
Level 3 (SKM Certificate in Food Preparation and Production)
- Hygiene, safety and food handling
- Food Production Quality and Quality Control
- Catering Activities Coordination
- Supervisory Administrative Coordination
Level 4 (C & G Certificate in Food and Beverage)
- This programme intends to give proper vocational training, knowledge and other training appropriate to food handling, beverage servicing, supervising in restaurant and hotel environment.
