Sijil Kemahiran Malaysia(SKM)

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Overview:

This is a work-based capability, which will permit learners to create information, comprehension and abilities vital for working in a providing food environment, for example, a nourishment generation and cooking and working with others and enhancing their own particular execution. Learners are required to take obligatory units which cover parts of keeping up a protected, hygienic and secure workplace, working viably as a feature of a providing food group and keeping up sustenance wellbeing. Learners then have a decision of discretionary units covering diverse ranges inside of nourishment creation and cooking. There is additionally an extensive variety of discretionary units permitting learners to pick units to address the issues of their own work part inside of their providing food environment.

Course Modules:
  • CU01-Hygiene,Kitchen Safety amd Food Handling
  • CU02-Cooking Technique
  • CU03-Stock, Soups and Hot Sauce Production
  • CU04-Main course Production
  • CU05-Rice and Farinaceous Production
  • CU06-Appetizer Production
  • CU07-Breakfast Production
  • CU08-Dessert Production
  • CU9-Catering Set-Up Activities
  • *E01-Basic Kitchen Equipment Maintenance
  • *E02-Basic Stewarding
  • *E03-Basic Butchery

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Overview:

This is a work-based capability, which will permit learners to add to the bland skill and comprehension key for working in a supervisory part inside of the neighborliness segment, for example, setting goals and give backing to colleagues, adding to the control of assets, driving a group to enhance client administration, creating working associations with partners and keeping up the wellbeing, cleanliness, wellbeing and security of the workplace. Learners are required to take every one of the five compulsory units which cover the nonexclusive ability and comprehension expected to do their supervisory employment part. They then have a decision of discretionary units covering the supervision of a scope of friendliness and providing food operations, and in addition units which cover a scope of general exercises inside of the neighborliness and cooking environment.

Course Modules:
  • CU01-Hygiene, Safety and Food Handling
  • CU02-Food Production Quantity and Quality Control
  • CU03-Catering Activities Coordinaton
  • CU04-Superior Administrative Function
  • *E01-Basic Cost Control

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Overview:

The aim of this programme is to develop your specialist skills and knowledge in patisserie & confectionery and bakery work. You will also undertake the CIEH level 2 food safety course and study Allergen Awareness and Introduction, Into Working with Chocolate. You will work on industrial equipment and have the opportunity to develop the skills and work capabilities that the industry expects.

Course Modules:
  • CU01-Safety, Health and Hygiene Practices
  • CU02-Batter and Dough Preparation
  • CU03-Filling and Cream Preparation
  • CU04-Pudding Preparation
  • CU05-Cookies Preparation
  • CU06-Malaysian Desserts and Kuih Preparation
  • CU07-Cakes Preparation
  • CU08-Pastry Product and Material Handling
  • E01-Pastry Product Sales and Marketing
  • E02-Soft and Hard Roll Preparation

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Overview:

Has television reality shows got your attention? This qualification covers all the patisserie and confectionary practical skills and knowledge required for you to take the next steps into a career in the hospitality industry in the pastry section of a hotel, restaurant or your own business. The level 3 will suit learners wishing to develop more advanced technical skills in Patisserie and Confectionery./p> Course Modules:

  • CU01-Confectionery Preparation
  • CU02-Frozen Dessert Items Preparation
  • CU03-Chocolate Product Preparation
  • CU04-Special Pastry Product Preparation
  • CU05-Pastry Product Innovation
  • CU06-Pastry Production Stock Control
  • CU07-Pastry Production Control
  • E01-Pastry Administrative Functions
  • E02-Pastry Product Coasting

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    Overview:

    The is a very comprehensive course for people who may want a career in the baking or celebration cake industry or a formal qualification it involves working as part of a team in the college commercial bakery producing bread, cakes and celebration cakes for customers. Students will also work as an individual on practising skills and being innovative in design of their own products. The course also looks at the theory of raw materials and processes used in the bakery and also business skills.

    Course Modules:
    • CU01-Safety, Health and Hygiene Pratices
    • CU02-Sweet and Savoury Filling Preparation
    • CU03-Doughnut Preparation
    • CU04-Bun Preparation
    • CU05-Pizza Preparation
    • CU06-Muffin Preparation
    • CU07-Bakery Product and Material Handling
    • E01-Bakery Product Sales and Marketing

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    Overview:

    This course will appeal to those who are serious about a career within the patisserie or bakery sector. You will learn relevant skills and bakery methodology working in our industry standard commercial Food Centre. A work placement with one of our industry partners and the option to complete further certificates in health and safety, food safety, HACCP and risk assessment will greatly enhance your employability prospects.

    Course Modules:
    • CU01-Bread Preparation
    • CU02-Puff Preparation
    • CU03-Croissant Preparation
    • CU04-Danish Pastry Preparation
    • CU05-Bakery Product Innovation
    • CU06-Bakery Production Control
    • CU07-Bakery Production Stock Control
    • E01-Bakery Administrative Functions
    • E02-Bakery Product Coasting

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