Program Details (課程詳情)
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)
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 Product
2. SKM & Diploma in Patisserie
3. SKM & Advanced Diploma in Patisserie
4. SKM & Diploma in Culinary Arts
5. SKM & Advanced Diploma in Culinary Arts
1. SKM Certificate in Pastry Product
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
Examinations :
- Internal – Malaysian SKM Tahap 2 Certificate
- External – UK City & Guilds International Awards in Barista Skills
2. SKM & 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
Examinations :
- Internal – Malaysian SKM Tahap 2 Certificate
- External – UK City & Guilds Level 2 Diploma
- External – UK City & Guilds International Awards in Barista Skills
3. SKM & 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
Examinations :
- Internal – Malaysian SKM Tahap 2 Certificate
- Internal – Malaysian SKM Tahap 3 Certificate
- External – UK City & Guilds Level 2 Diploma
- External – UK City & Guilds Level 3 Advanced Diploma or West College Scotland Advance Diploma
- External – UK City & Guilds International Awards in Barista Skills
4. SKM & 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
Examinations :
- Internal – Malaysian SKM Tahap 2 Certificate
- External – UK City & Guilds Level 2 Diploma
- External – UK City & Guilds International Awards in Barista Skills
5. SKM & 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
Examinations :
- Internal – Malaysian SKM Tahap 2 Certificate
- Internal – Malaysian SKM Tahap 3 Certificate
- External – UK City & Guilds Level 2 Diploma
- External – UK City & Guilds Level 3 Advanced Diploma or West College Scotland Advanced Diploma
- External – UK City & Guilds International Awards in Barista Skills
Schedule (日程)
Entry Requirements (入學需求)
Fees Structure (課程費用)
Schedule (日程)
- Intake : Jan, Apr, Jul, Oct
- 開課日期 : 1月, 4月. 7月, 10月
Entry Requirements (入學需求)
- Minimum Admission Age 16 & Above
- 年齡16歳以上
Fees Structure (課程費用)
- Contact us for more information
- 請聨繋學院的熱線查詢
Fantastic Hotline : 010-382 5211
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