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
- Appetiser Production
- Rice and Farinaceous Production
- Breakfast Production
- Dessert Production
- Catering set-up activities
- Dessert Production
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 Preparation and Culinary Arts)
- Food Production Hygiene, Safety and Health Administration
- Menu Implementation
- Food Production Quality Assurance Monitoring
- Food Production Cost Control
- Food Production Daily Operations
- Food Production Staff Development
- Kitchen Equipment Maintenance Monitoring
