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MALAYSIAN SKILLS DIPLOMA IN FOOD PREPARATION & PRODUCTION SERVICE (HT-012-4:2012)
•  Chef De Cuisine (Level 4)

Introduction

LEVEL 4 : Sous Chef is designated to assist the Executive Chef. He or she is also responsible of all the sections within the kitchen in the hotel. In the absence of the Executive Chef, he or she will be the acting on behalf or in charge.

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.
  • PMR/SPM/SPMV school leaver
  • Pass SKM Level 3 in HT-012-3:2012

Pre-Requisites

  • SKM Malaysian Skills Certificate In Food Preparation & Production Service Level 2

Duration
1 ½ years (15 months In-house, 3 months Industrial Training)

Core Subject
Perform Food Production Hygiene, Safety and Health Administration, Perform Menu Implementation, Perform Food Production Quality Assurance Monitoring, Perform Food Production Daily Operations, Perform Food Production Staff Development, and Perform Kitchen Equipment Maintenance Monitoring.

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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