NO

ITEM

ELABORATION

1.

Course Title

Professional Culinary Certificate

2.

Type of Course

Technical Courses

 

3.

 

Type of Training

Face to face

Training will be held in the Mock Kitchen

4.

Skill Focus Area

Culinary

5.

Duration (Days)

6 days / 48 hours Face to face

6.

Level of Certification

Culinary Professional Certificate

7. Training Facility

 

 

 

8.

 

 

 

Course Overview

This Professional Course is to give students basic concepts on basic cooking skills and techniques. It seeks to develop students ’knowledge related to food preparation, terminology and other areas in the culinary arts. The course will be based on classic cuisine.

The unemployment rate in the country has doubled due to the Covid 19 Pandemic. Rising unemployment has a direct impact on the national economy and therefore, we at Interglobal Academy Sdn bhd believe that the Kulinery program will address the current unemployment problem among youth and women and will increase opportunities for unemployed youth and women of the B40 group to start their own businesses and become successful entrepreneurs.

Upon completion of the program, we will help students who are interested in registering with SSM to open a new company to continue their business. We will also provide all the necessary equipment / tools (all cooking utensils) for them to start their business.

 

9.

 

Prerequisites

SPM
B40 Group

10.

Course Objective

  • Given intensive skills oriented hospitality standards to become successful entrepreneurs in the food industry.
  • Given skills training in terms of theory and practice to be skilled in the field of food preparation.
  • Able to produce food products and enable them to generate individual income as well as contribute to economic development.
  • To produce entrepreneurs with a high level of competitiveness.

11.

Learning Outcome

  • Understand the techniques and skills required for the preparation and service of quality food in a professional setting.
  • Demonstrate the ability to prepare and serve specialties from all types of food service facilities.
  • Discover the many career possibilities in the field of Culinary & Hospitality and develop the skills required for the job.
  • Demonstrate the ability to apply basic accounting skills for Culinary industry applications.
  • Demonstrate the ability to use, purchase, and inventory information by planning menus for various types of eateries while considering all aspects of basic menu planning including current dietary trends.

12.

Course content

Attachment I

 

 

 

 

13.

 

 

 

 

Learning Activities

Face -to -Face Training

Practical Training

Group Activities

14.

Target Group

The program is recommended for youth and women in category B40 among the following groups

Unemployed

Graduates

Housewives that is terminated Due to Covid Academics 19

 

COURSE CONTENT / HOURS

THEORY AND PRACTICE

 

NO.

CONTENT / ACTIVITIES

OBJECTIVES

OUTCOMES

HOURS

 

1.

FOOD HYGIENE AND SAFETY

  • The Principles of Food Hygiene
  • Practical food safety and hygiene
  • Managing quantity in food operations

Understand the correct procedures of cooking (safety & hygiene)

Apply professional skills and competence report relating to safety and hygiene operation

8 Hours

 

2.

ASIAN CUISINE FOOD PREPARING AND COOKING

  • Curries
  • Rice

Able to apply knowledge and practical skills in the basic forms of food preparation (Asian Cuisine)

Competent and skillful in using the basic food ingredients to prepare simple food in Asian Cuisine

8 Hours

 

3.

ASIAN CUISINE FOOD PREPARING AND COOKING

  • Fish/Chicken Cooking Methods
  • Tom Yam

Able to apply knowledge and practical skills in the basic forms of food preparation (Asian Cuisine)

Competent and skillful in using the basic food ingredients to prepare simple food in Asian Cuisine

8 Hours

 

4.

WESTERN CUISINE FOOD PREPARING AND COOKING

  • Burgers
  • Chicken Chop/Fish and Chips

Able to apply knowledge and practical skills in the basic forms of food preparation (Western Cuisine)

Competent and skillful in using the basic food ingredients to prepare simple food in Western Cuisine

8 Hours

 

5.

WESTERN CUISINE FOOD PREPARING AND COOKING

  • Soups
  • Pasta

Able to apply knowledge and practical skills in the basic forms of food preparation (Western Cuisine)

Competent and skillful in using the basic food ingredients to prepare simple food in Western Cuisine

8 Hours

6.

SOCIAL MEDIA MARKETING

·        Facebook

·        Instagram

·        Whatsapp

To develop skills in digital marketing and social media marketing

Demonstrate basic practical digital marketing skills in common social media platforms such as Facebook and Instagram

8 Hours