Diploma In Culinary

Programme name and code

Level 2: Food Preparation and Production – HT-012-2:2012
Level 3: Food Preparation and Production – HT-012-3:2012
Level 4: Food Preparation and Production Service – HT-012-4:2012

Objective of the course

Diploma In Food Preparation and Production Service is a unique course designed to train and educate trainees to be absorbed into various culinary related roles in both the private and government sector. Objective of this course is also to provide a complete exposure and guidance to trainees in the field of food preparation and production service, culinary, catering and hospitality. The concept of this program is to offer emphasis on practical training and focus on food preparation and production, food outlet management and hospitality, which are in line with current industry requirement.

Academic PathwaySubjectsDuration of StudyCareer OpportunitiesJob ScopeFor Whom?
dcn-requirement
Level 2
  • Hygiene, kitchen safety and food handling
  • Cooking technique
  • Stock, soup and hot sauce production
  • Main course production
  • Rice farinaceous production
  • Appetizer production
  • Breakfast production
  • Dessert production
  • Catering setup activities
  • Basic butchery
Level 3
  • Hygiene, kitchen safety and food handling
  • Food production quantity and quality control
  • Catering activities and coordination
  • Supervisory administrative
  • Basic cost control
Level 4
  • Food production, hygiene, safety and health administration
  • Menu implementation
  • Food production quality assurance monitoring
  • Food production cost control
  • Food production daily operation
  • Food production staff development
  • Kitchen equipment maintenance monitoring
Value Added Subjects
  • English
  • Speed Typing
  • Presentation Skills
  • Interview Skills
  • Event Management
  • Communication
Level 2
Level 3
Level 4
  • Commis 1, 2 and 3
  • Restaurant manager
  • Caterer
  • Professional chef
  • Chef De Partie
  • Sous Chef
  • Lecturer
  • Prepare food to fulfill the daily demands of restaurant or hotel
  • Responsible for directing other kitchen staffs, menu planning, recipe creation and some specific cooking tasks
  • Monitor production to ensure food quality, portion size, hygiene guidelines and health and safety procedures are consistently followed.
Who should choose this course?
  • Interested to learn about pastries, various types of cuisines, desserts preparation and also the costs involved.
  • Keen to learn about food decoration
  • Interest in learning process involved in food production
  • Interest in culinary and hospitality