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MALAYSIAN SKILLS CERTIFICATE IN FOOD PREPARATION & PRODUCTION (HT-012-2:2012 & HT-012-3:2012)
•  Demi Chef- Level 2
•  Chef De Partie - Level 3

Introduction

LEVEL 2 : A Demi Chef is designated to work and assist the Chef De Partie (Section Head) of a kitchen in a Hotel, Restaurant or other commercials food production unit.

LEVEL 3 : Chef De Partie is designated to work as a Section Head within the kitchen of a Hotel, Restaurant or other commercials food production unit.

Admission Requirements (Minimum Qualification)

  • 15-45 years old
  • Able to speak and write in Malay or English
  • Posses a lower level of MSC to apply for a higher level MSC in the same field / area.
  • (Level 2) PMR/SPM/SPMV school leaver
  • (Level 3) Completed Levels 2 (HT-012-2:2012)

Duties
Introduction to Kitchen Operations, Mise-en-place & Food Preparation, Receiving & Storing, Methods of Cookery, Basic Desserts, Baking Skills, Kitchen Practices (Practical), and English for Kitchen Practices.

Duration

1 ¾ years (Level 2: 9 months)
(Level 3:12 months)


Career Opportunities
Food preparation and production personnel have high employment prospects whether locally or internationally abroad. This is because the local expertise workforce is recognized by other countries as being highly knowledgeable and skilled in the Food preparation and production industry. This in turn increases the demand for skilled personnel in this field to be employed locally or internationally.



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