MALAYSIA SKILLS CERTIFICATE
JABATAN PEMBANGUNAN KEMAHIRAN (JPK)
Sijil Kemahiran Malaysia (Malaysian Skill Certificates) is the major function of Department of Skill Development.
Benefits of the Malaysian Skills Certification
The Skills Certification Programme is recognised by industry in Malaysia.
Malaysian Skills Certification Programme provides an attractive career path and personal growth opportunity for participants and is comparable to a career choice based on academic qualifications.
Malaysian Skills Certification Programme is able to produce skilled workers who are trained and qualified to enhance the competiveness of local industries in the global market.
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Region Specific Tourist Guide (Level 3) /
Pemandu Pelancong Khas Wilayah (Tahap 3)
This basic program is designed for those who have a strong interest in working independently in the handling of inbound tour operations with a knowledge of its requirements and procedures which will include the safety and security aspects. The certification will enable the candidate to work in a city environment as well as in a natural environment. The candidates are trained on the importance and skills to work within the tour itinerary programme as well as the handling of their guests / clients by catering to their needs.
Food Preparation and Production (Level 2) /
Penyedia & Pembuatan Makanan (Tahap 2)
Pastry Production (Level 2) /
Pembuatan Pastri (Tahap 2)
This basic program is designed for those who have a strong interest in the culinary section. The structure and coursework are based on the National Occupational Skill Standards (NOSS) set by Jabatan Pembangunan Kemahiran (JPK) under the Ministry of Human Resources. The Sijil Kemahiran Malaysia (SKM) that you will obtain is recognized by the Malaysian Government.
Food and Beverage Service Operation (Level 2) /
Operasi Servis Makanan & Minuman (Tahap 2)
This program is designed for those who have a strong interest in performing routine and repetitive tasks such as service area set up, arranging tables and chairs, replenishing side stations, wiping and polishing cutlery and crockery while under the direction of managers and the customers. They greet, seat, take an order, serve and communicate as the front line of the establishment. Their responsibilities also include cleaning work areas, equipment, utensils, dishes, and silverware.