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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.

Career Opportunities

Curriculum of Competency Unit (CoCU)

Hygiene, Kitchen Safety and Food Handling

Cooking Technique

Stock, Soups and Hot Sauce Production

Main Course Production

Rice and Farinaceous Production