色狼社区

Course Overview

Course is designed cover basic culinary and specialized skills in the area of food and management.  Subjects offered covers culinary skills, practical hands-on theoretical training. Students will acquire important skills in culinary craft, organisation and management, including stock ordering, scheduling, costing of goods and dealing with suppliers.

Curriculum

Key Subjects

• Reading, Vocabulary & Grammar 1 & 2
• Drama & Role Play in English
• Basic Academic Reading and Writing
• Contemporary Business
• Introduction to Hospitality & Tourism
• Kitchen Organisation
• Food Sanitation
• Nutrition
• Introduction to Culinary Skills
• Theory of Food
• Food and Beverage Management
• Beverage Operation
• Garde Manger
• Meat Identification and Fabrication
• Essential Business Communication Skills
• Introduction to Financial Accounting
• Principles of Management
• Hospitality Costing and Control
• Critical & Creative Thinking
• Human Resource Management
• Basic Pastry & Bakery
• Basic Western Cookery
• Malaysian Cuisine
• International Cuisine
• Advanced Food Concept & Dining Room Service
• Intermediate Pastry & Bakery
• Industrial Attachment

Entry Requirements

SPM with 3 credits in any subject/Lulus SPM dengan mendapat sekurang- kurangnya 3 kepujian dalam 3 mata pelajaran; atau Lulus Unified Examination Certificate (UEC) dengan mendapat sekurang-kurangnya gred B dalam 3 mata pelajaran; atau Sijil dalam bidang berkaitan daripada Politeknik

Career Prospects

The prospects are wide and limitless. Graduates can specialise in pastry & bakery, chocolatiers, or become a food critic, author and other fields of culinary.