This FOOD PREPARATION & MANUFACTURING (Level 2) program aims to produce a knowledgeable and skilled workforce in food preparation and manufacturing activities, catering activities, identification of equipment and utensils, monitoring equipment maintenance and preparation of raw meat cuts that meet job requirements standards within hospitality and tourism industry under the food and beverage sector.

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  • Hospitality and services industry
  • Assistant food and beverage supervisor
  • Food preparation assistants for multinational food companies
  • Food consultant assistant
  • Caterer Assistant
  • Restaurant Management Assistant
  • Cook for airlines, hotels, restaurants, cruises and others
  • Raw meat preparation assistant (Butchery)
  • Instructors in the field

Entry Requirements

Syarat kemasukan

  • Minimum PMR / PT3
  • 16 Years – 35 Years
  • Can read, write and count (3M)
Tempoh pengajian

  • 9 Months (Full time)

Course Outline

  • Hygiene, Kitchen Safety and Food Handling
  • Cooking Technique
  • Stock, Soups and Hot Sauce Production
  • Main Course Production
  • Rice and Farinaceous Production
  • Appetizer Production
  • Breakfast Production
  • Dessert Production
  • Catering Set-Up Activities
  • Basic Kitchen Equipment Maintenance
  • Basic Butchery
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