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Food Preparation & Production (SKM Level 2)

Silverspoon International College
Puchong, Selangor
Counsellor Available!
This course is designed to give students a strong foundation on which to build their culinary skills and knowledge. As students' progress, they learn to prepare a wide selection of hot cooking and cold food products through practical sessions and demonstrations.

This exciting course introduces the various concepts, properties and applications of cooking which are essential for working in the industry.


Financial Assistance by Perbadanan Tabung Pembangunan Kemahiran (PTPK) / Skills Development Fund Corporation
A statutory corporation managed by the Ministry of Human Resources to provide loans for those individuals who undergo skills trainings at accredited training centres. This loan is applicable to trainees under Sijil Kemahiran Malaysia (SKM), Diploma Kemahiran Malaysia (DKM) Diploma Lanjutan Kemahiran Malaysia (DLKM).

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Course Summary

Intake

Apr, Jul, Oct

Course Fees (estimated)

RM 12,125

Course Duration

9 months

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  • 16 years old and above
  • Malaysian citizen
  • Able to read & write in Malay & English
Tuition Fees - RM 12,125

*Registration Fees - RM 800 inclusive of:
  • Insurance for 12 months
  • Admin Fees
  • JPK Registration Fees

#Kitchen Uniform Set - RM 500 inclusive of:
Uniform:
  • 1x Safety Shoe
  • 1x Chef Jacket
  • 1x Chef Pants
  • 1x Bandana
  • 1x Apron
  • 1x T- Shirt
  • 1x Kitchen Towel

Culinary /Pastry Tools:
  • 1x Tools Bag
  • 1x Chef Knife / Pallette Knife
  • 1x Peeler
  • 1x Wooden Spoon
  • 1x Paring
  • 1x Table Spoon

*Registration Fees To be fully paid before Registration Day.
#Kitchen Uniform set to be fully paid before commencement of class.
  • 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
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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