Recognizing the need for the professional management of Asean culinary now offers a qualification that will not only turn qualified chefs into better managers, but also enhance their culinary skills and expose them to the latest trends. The different subjects in this course are divided into Kitchen Management and Cuisine Studies to balance the training in food and management. The course includes theoretical as well as practical lectures, industry expert guest speakers as well as field trips. Although the course includes practical classes at least 65% of the course is theoretical. The lecturers are all specialists in their field and deliver this highly sought after qualification with passion and dedication.

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Courses in this recognition give direction in Hotel Operations, Food and Beverage Management and Hospitality Administration that energize the understudies to learn. Through utilization of addresses, hands on work, contextual analyses and down to earth applications, understudies will pick up knowledge into administration and operations in this dynamic field. Notwithstanding lodging related courses, understudies will pick up involvement in PC applications, bookkeeping, money, cost control, showcasing and business morals. Graduates will have a balanced comprehension of the business which will expand their employability.

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