Ever wonder how food is prepared and produced? This program offers trainees the skills and practices needed to meet the requirements of food service establishments. Trainees will learn about hygiene practices, kitchen safety, cooking techniques, equipment maintenance and food production. The structure and coursework are based on the National Occupational Skill Standards (NOSS) developed by Jabatan Pembangunan Kemahiran (JPK) under the Ministry of Human Resources. The Sijil Kemahiran Malaysia (SKM) that trainees will obtain is recognized by the Malaysian Government.