Food Preparation and Production (Level 2)

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

Appetizer Production

Breakfast Production

Dessert Production

Catering Set-up Activities

Basic Kitchen Equipment Maintenance

Basic Stewarding

Basic Butchery

Entry Requirement

Requirements depend on your entry level.

Financial Assistance

Subject to availability for the facilities below. 

Other Facilities Available

Subject to availability for the facilities below. 

Facilities

Services

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Accommodation

Hostel * (Basic Amenities)

Transportation

Public transportation / Shuttle services *

Not Applicable

* Terms and Conditions apply.

Fees

Please contact us for more details.

STRIVE FOR EXCELLENCE

OPERATING HOURS

Monday - Friday

8:00am - 5:00pm

Saturday

(Marketing Department)

9:00am - 12:00pm

Sunday 
Public Holiday

Closed

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OTHERS

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GET IN TOUCH

Lot 26, Lorong Dewan, 88000

Kota Kinabalu, Sabah, Malaysia.

Tel: +60 88-253 731 / 732

Fax: +60 88-254 731

E-mail: mktg@ati.edu.my

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© Copyright 2021 by Asian Tourism International College. (New Co.No.: 199601043102 / 415455-K)

No. Perakuan Pendaftaran: DK225(S). All rights reserved.