MECHATRONICS
· Automation Technician H-176-2
· Senior Automation Technician H-176-3
· Assistant Industrial Automation Engineer H-176-4

ABOUT THE COURSES

Manufacturing technicians decide how a product is to be manufactured, types of machines to be used, the kinds of materials required, the sequence of production and methods. Graduates of this course will be able to develop the manufacturing procedures for parts produced by machining processes, presswork methods, and plastic technology, and subsequently assemble these parts into a product.

ADMISSION REQUIREMENTS

DURATION

2 years (Level 2 to Level 3)
1½ years (Level 4) - 3 semesters

CAREER OPPORTUNITIES

Graduates can meet requirements in the planning, scheduling, co-ordination and costing as well as maintenance of manufacturing systems.

COMPUTER SYSTEMS
· Computer System Assistant Technician D-041-2
· Computer System Technician D-041-3
· Computer System Assistant Engineer D-041-4

ABOUT THE COURSES

Students will be facilitated, equipped and trained to be technicians with sound knowledge in the fundamentals of computer technology and the ability to apply the knowledge practically. Emphasis is given in microprocessor systems, computer maintenance and repair, networking, programming and computer system architecture.

ADMISSION REQUIREMENTS

DURATION

2 years (Level 2 to Level 3)
1½ years (Level 4) - 3 semesters

CAREER OPPORTUNITIES

Graduates are highly demanded in the areas of Project Development, Computer Systems Installation and Maintenance, Operating Systems, Systems Documentation.

INDUSTRIAL ELECTRONICS
· Junior Technician Industrial Electronics E-011-1
· Technician Industrial Electronics E-011-2

ABOUT THE COURSES

The pace of progress in electronic industries in the last decades has been astonishing. In almost every sphere, our lives have been affected by the electronics industry. This particular programme enables students to prepare engineering drawings, operate equipments and electronic components, perform online system checking, locate fault in electronic system and perform electrical and electronic equipment maintenance.

ADMISSION REQUIREMENTS

DUTIES

• Electrical and Electronic Drawing
• Mechanical Drawing
• Operation Eqiupment and Electronic Component
• Tacho Generator
• Basic PLC
• Fault Finding
• Hydraulic/Pneumatic Drawing
• Hydraulic and Pneumatic System
• Electronic Measuring Instrument
• Maintain Electronic Product
• Servo System

DURATION

1 year (Level 1 to Level 2)

CAREER OPPORTUNITIES

Students who have completed level 2 may work as a technician in areas such as design and production of consumer product, electronic components, calibration or maintenance of electronic devices.

ARCHITECTURAL DRAUGHTSMAN
· Architectural Draughtsman B-050-1 and B-050-2
· Senior Architectural Draughtsman B-050-3

ABOUT THE COURSES

This programme is devised in such a way as to equip students with the appropriate technical drawing skill that enable them to produce detailed drawings with CAD that complies with Local Building By-Law and guidelines.

The training programme also provides students with the opportunity to acquire business skills and leadership ability.

ADMISSION REQUIREMENTS

DUTIES

• Inculcate Drafting Skill
• Reproduce Drawing
• Produce Working Drawing
• Produce Computer Aided Drawing
• Perform Office and Administrative Procedures
• Produce Presentation Materials
• Produce Measured Drawings
• Produce Working Drawings for Multi-Storey Building
• Organise and produce in meeting
• Supervise Subordinate

DURATION

1 year (Level 1 to Level 2)
1.5 years (Level 3)

CAREER OPPORTUNITIES

Graduates of this programme have the opportunity to serve the public or private sector. Graduates may work as an architect’s technical assistant or the equivalent in government department.

FOOD & BEVERAGE SERVICE
· F&B Waiter/Waitress HT-010 Level 1
· F&B Captain HT-010 Level 2
• F&B Supervisor HT-010-3 Level 3

ABOUT THE COURSES

LEVEL 1
A Food and Beverage Waiter/ Waitress is designated to serve food and beverage in any assigned food and beverage outlet in accordance with the service standard set by the management

LEVEL2
A Food and Beverage Captain is designated to supervise a team of service staff comprising of waiters/ waitresses in providing food and beverages to guests in accordance with prescribe standards
LEVEL3

A Food and Beverage Supervisor is designated to monitor and manage teams of service staff comprising of waiters/ waitresses in providing food and beverages to guests in accordance with prescribe standards.

ADMISSION REQUIREMENTS

DUTIES

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

• General Applications
• Industrial Report – Content of On-The-job training to be specified together with industry requirements.

DURATION

1 year (Level 1 to Level 2)

1 year (Level 3)

CAREER OPPORTUNITIES

Hospitality is a global industry. It is one of the industries in high demand and experiencing continuous growth worldwide, offering numerous and varied employment opportunities of young people with enthusiasm and desire to excel.

Today hospitality segments are more than just hotel and restaurant business, but it also includes: Resort and Country Club Operations, Theme Parks, Casinos and Games, Tourisms, Catering and Event Management Services, Airlines and Cruise Liners and other service oriented establishments.

KITCHEN PRACTICE
· Commis L-041 Level 1
· Demi Chef L-041 Level 2
• Chef Departie L-041-3 Level 3

ABOUT THE COURSES

LEVEL 1
A COMMIS is designated to work as an assistant cook within the kitchen of a HOTEL, RESTAURANT or other commercials food production unit.

LEVEL2
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.

LEVEL3
CHEF DEPARTIE is designated to work as a Section Head within the kitchen of a HOTEL, RESTAURANT or other commercials food production unit.

ADMISSION REQUIREMENTS

DUTIES

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

• General Applications
• Industrial Report – Content of On-The-job training to be specified together with industry requirements.

DURATION

1 year (Level 1 to Level 2)

1 year (Level 3 )

CAREER OPPORTUNITIES

Hospitality is a global industry. It is one of the industries in high demand and experiencing continuous growth worldwide, offering numerous and varied employment opportunities of young people with enthusiasm and desire to excel.

Today hospitality segments are more than just hotel and restaurant business, but it also includes: Resort and Country Club Operations, Theme Parks, Casinos and Games, Tourisms, Catering and Event Management Services, Airlines and Cruise Liners and other service oriented establishments.