国内外专业技术双文凭证书学位 (𝟳𝟬%实践 𝟯𝟬%理论)
课程内容依据官方 𝗦𝗞𝗠 和 𝗖&𝗚 制定的教学程序进行授课, 经由第三方验证者 (政府技职考官 : PPL) 对学院进行监督, 批准而做出决策, 以及负责审核学生的考试成绩.
唯有通过以上一系列鉴定, 才能证明学生具备相关行业最基本的综合知识与技能, 才能保障毕业生获取文凭证书后在相关领域工作得到认可.
Double Diploma Certificates (𝟳𝟬% practical & 𝟯𝟬% theory)
These programs are carried out in accordance with the teaching procedures formulated by the official 𝗦𝗞𝗠 & 𝗖&𝗚. External Verifiers (Govt Technical Examiner : PPL) supervises the academy, approves and is responsible for reviewing students’ test results.
Only through the above series of appraisals can students be proved to have the most basic comprehensive knowledge & skills in the related industries, which in turn guarantees graduates get recognized for their work in related fields after obtaining a diploma.
1. SKM Certificate in Pastry Production
2. Diploma in Patisserie
3. Advanced Diploma in Patisserie
4. Diploma in Culinary Arts
5. Advanced Diploma in Culinary Arts
1. SKM Certificate in Pastry Production
Program Outline :
- COCU 1 – Safety, health & hygiene practices
- COCU 2 – Batter & dough preparation
- COCU 3 – Filling & creams preparation
- COCU 4 – Pudding preparation
- COCU 5 – Cookies preparation
- COCU 6 – Malaysian desserts & kuih preparation
- COCU 7 – Cakes preparation
- COCU 8 – Pastry product & material handling
- Barista
2. Diploma in Patisserie
Program Outline :
- Unit 202 – Understand business success
- Unit 203 – Provide a guest service
- Unit 204 – Awareness of sustainability in the hosptiality industry
- Unit 205 – Professional workplace a standards
- Unit 206 – Understand own role in self-development
- Unit 207 – Food safety
- Unit 208 – Meet guest requirements through menu planning
- Unit 209 – Mise en place
- Unit 215 – Prepare, cook & finish cakes, biscuits & sponge products using standardised recipe
- Unit 216 – Prepare, cook & finish pastry products using standardised recipes
- Unit 217 – Produce, cook & finish dough products using standardised recipes
- Unit 218 – Prepare, cook & finish hot desserts using standardised recipes
- Unit 219 – Prepare, cook & finish cold desserts using standardised recipes
- Unit 220 – Prepare & finish simple chocolate products using standardised recipes
- Appendix 1 – Relationships to other qualifications
- Appendix 2 – Sources of general information
- Appendix 3 – Useful contacts
- Barista
3. Advanced Diploma in Patisserie
Program Outline :
- Unit 202 – Understand business success
- Unit 203 – Provide a guest service
- Unit 204 – Awareness of sustainability in the hosptiality industry
- Unit 205 – Professional workplace a standards
- Unit 206 – Understand own role in self-development
- Unit 207 – Food safety
- Unit 208 – Meet guest requirements through menu planning
- Unit 209 – Mise en place
- Unit 215 – Prepare, cook & finish cakes, biscuits & sponge products using standardised recipe
- Unit 216 – Prepare, cook & finish pastry products using standardised recipes
- Unit 217 – Produce, cook & finish dough products using standardised recipes
- Unit 218 – Prepare, cook & finish hot desserts using standardised recipes
- Unit 219 – Prepare, cook & finish cold desserts using standardised recipes
- Unit 220 – Prepare & finish simple chocolate products using standardised recipes
- Appendix 1 – Relationships to other qualifications
- Appendix 2 – Sources of general information
- Appendix 3 – Useful contacts
- Barista
- Unit 301 – Developing opportunities for progressions in the culinary industry
- Unit 302 – Supervise & monitor own section
- Unit 303 – Contribute to business success
- Unit 304 – Contribute to the guest experience
- Unit 305 – Sustainability in professional kitchens
- Unit 306 – Monitoring & supervision of food safety
- Unit 307 – Produce & present advanced starters using standardised recipes
- Unit 308 – Produce & present advanced main course dishes using standardised recipes
- Unit 309 – Produce & present advanced desserts & dough products using standardised recipes
- Appendix 1 – Mapping of 8064 IVQ to 8065 IVQ
- Appendix 2 – Sources of general information
- Appendix 3 – Useful contacts
- Mixology
4. Diploma in Culinary Arts
Program Outline :
- Unit 105 – Prepare food for cold presentation
- Unit 202 – Safety at work
- Unit 203 – Food safety in catering
- Unit 206 – Healthier foods & special diets
- Unit 207 – Prepare, cook & finish stocks, soups & sauces
- Unit 208 – Prepare, cook & finish fish & shellfish dishes
- Unit 209 – Prepare, cook & finish meat, poultry & offal
- Unit 210 – Prepare, cook & finish vegetables, fruit & pulses
- Unit 211 – Prepare, cook & finish rice, grain, farinaceous products & egg dishes
- Unit 212 – Prepare, cook & finish bakery products
- Unit 213 – Prepare, cook & finish hot & cold desserts & puddings
- Unit 219 – Catering operation, cost & menu planning
- Unit 221 – Culinary arts principles
- Appendix 1 – Sources of general information
- Barista
5. Advanced Diploma in Culinary Arts
Program Outline :
- Unit 105 – Prepare food for cold presentation
- Unit 202 – Safety at work
- Unit 203 – Food safety in catering
- Unit 206 – Healthier foods & special diets
- Unit 207 – Prepare, cook & finish stocks, soups & sauces
- Unit 208 – Prepare, cook & finish fish & shellfish dishes
- Unit 209 – Prepare, cook & finish meat, poultry & offal
- Unit 210 – Prepare, cook & finish vegetables, fruit & pulses
- Unit 211 – Prepare, cook & finish rice, grain, farinaceous products & egg dishes
- Unit 212 – Prepare, cook & finish bakery products
- Unit 213 – Prepare, cook & finish hot & cold desserts & puddings
- Unit 219 – Catering operation, cost & menu planning
- Unit 221 – Culinary arts principles
- Appendix 1 – Sources of general information
- Barista
- Unit 301 – Developing opportunities for progressions in the culinary industry
- Unit 302 – Supervise & monitor own section
- Unit 303 – Contribute to business success
- Unit 304 – Contribute to the guest experience
- Unit 305 – Sustainability in professional kitchens
- Unit 306 – Monitoring & supervision of food safety
- Unit 307 – Produce & present advanced starters using standardised recipes
- Unit 308 – Produce & present advanced main course dishes using standardised recipes
- Unit 309 – Produce & present advanced desserts & dough products using standardised recipes
- Appendix 1 – Mapping of 8064 IVQ to 8065 IVQ
- Appendix 2 – Sources of general information
- Appendix 3 – Useful contacts
- Mixology
Schedule
Entry Requirements
Fee Structure
Schedule
Intake : Jan, Apr, Jul & Oct
Entry Requirements
Min admission age 16 & above
Fee Structure
Contact us for more information
Fantastic Hotline : 010-382 5211
