Senarai Kursus
Memaparkan 1-8 daripada 8 items.
| # | Nama Kursus | Jumlah Hari Bekerja | Penerangan Kursus |
|---|---|---|---|
| 1 | PASTRI SESI 3 | 160 | The demand for qualified and experienced Bakery Production personnel is important as of now and in the near future, based on the above NKEA forecast. Hence, the development of this NOSS is essential for the industry to have certain guidelines and standards based on the level of competencies that have been set by the industrial experts in this field. |
| 2 | PEMBUATAN PASTRI SESI 1 | 160 | This is a NOSS developed for Bakery Production under the Hospitality and Tourism sub sector of Kitchen. There is a high demand for skilled personnel in this field as the industry is developing rapidly. Based on the National Key Economic Plan (NKEA), the tourism industry will contribute RM103.6 billion in GNI by 2020. This will require the sector to nearly triple GNI contribution from its starting position of RM36.9 billion in 2009. To achieve this ambitious growth target, the tourism industry will need to achieve, among others an additional of 497,200 tourism jobs in the tourism sector by 2020. This represents a 30 percent increase from 2009. The total workforce will however grow at a lower rate compared to tourism receipts due to an anticipated rise in productivity ensuing from attracting and retaining a better quality workforce as well as upgrading the skills of the current workforce. At present, the Malaysian bread industry is dominated by two national local bakeries, which cater to various regions – namely, the Gardenia and Stanson Bakeries, each with their own popular brands of Gardenia and High 5 respectively. These two companies hold approximately 76% of the retail market (Rydings, 2002). However, they compete between themselves through offering attractive bread products. Gardenia bakeries began operations in Malaysia in 1986 and produce American-style sandwich bread, using the traditional sponge and dough method. Within four short years, it became the bread market leader with an astounding 99% brand recall rate and 80% top-of-mind recall (Anon, 2004a). Today, Gardenia’s overall production capacity hit 32,000 loaves per hour (the highest in the region) and produces over 20 varieties of loaf bread, buns, rolls and snack cakes in five different factories. Stanson Bakeries and its marketing unit are subsidiary companies of the Stanson Group under the Silver Bird Group Bhd. The Stanson Bakeries manufactures the European variety of breads. The group, which started in 1999, is currently contributing about RM 46 million, close to 90% of Silver Bird’s turnover (Dhesi, 2004). The demand for qualified and experienced Bakery Production personnel is important as of now and in the near future, based on the above NKEA forecast. Hence, the development of this NOSS is essential for the industry to have certain guidelines and standards based on the level of competencies that have been set by the industrial experts in this field. This NOSS is developed focusing on the Bakery Production area. Based on the DACUM workshop findings, it was decided that the entry level for Bakery Production personnel career is at Level 2. The justification is based on the nature of work that requires competent in performing a significant range of varied work activities, performed in a variety of contexts. Some of the activities are non-routine and required individual responsibility and autonomy. This NOSS provides first hand information to the workers regarding the Bakery Production working environment. This NOSS also provides a career path and employment development for those involved in this industry. NOSS development is conducted starting with Occupational Area Analysis (OAA), which is an analysis of the specific area that the NOSS will be developed. The Occupational Structure (OS) of Occupational Analysis (OA) will be the basis for the analysis. In case non-existing OS, the OA session should be conducted for that specific occupational area to produce OS by NOSS panel experts. An existing OS is shown in Figure 1: OS for the Kitchen – Bakery Sub Sector of the Hospitality and Tourism. Consequently, the development of this NOSS at Level 2 (Refer Figure 1.2 Proposed Occupational Profile Chart for Kitchen – Bakery Production) is essential so that the sub sector will have complete standards and guidelines to be used by the industry. The first stage of NOSS development is to identify the Competency Unit (CU) for Bakery Production Level 2. CU can be defined as a meaningful unit of works, which contains several activities to complete a work cycle objectively and the CU must be independent (stand alone). Core CU are the competencies that are common/ generic to the job according to the industry. Elective CU is the competencies that are required for a specific industry/ sub sector/ manufacture. The second stage of NOSS development is to develop Competency Profile (CP). The CP is the summary and analysis of all the competency units that have been identified in the first stage of the development. Each CU will be analysed in order to determine the work activity involve. The performance criteria for each activity will also be determined. The final stage of NOSS development is to develop the Curriculum of Competency Unit (CoCU). This will be done based on the information of the developed CP. This NOSS provides first hand information to the workers regarding the Bakery Production working environment. This NOSS also provides a career path and employment development for those involved in this industry. The minimum entry qualifications are those with interest to work in the area as mentioned above and hold Sijil Pelajaran Malaysia (SPM). The candidate must be able to read, write and possess applied skill and have interest in the Bakery Production. |
| 3 | PEMBUATAN PASTRI SESI 2 | 160 | "6.2 Kriteria Perantis 6.2.1 Kriteria perantis bagi penyertaan program ADi Perantisan Berinsentif adalah seperti berikut: a. Merupakan pencari kerja iaitu individu yang sedang 7 mencari pekerjaan termasuk lepasan sekolah, graduan, pekerja diberhentikan, penganggur, pekerja gig dan suri rumah. b. Merupakan warganegara Malaysia; c. Berumur sekurang-kurangnya 16 tahun semasa pendaftaran (kiraan umur berdasarkan kepada tahun lahir); d. Sekurang-kurangnya boleh menulis dan bertutur dalam Bahasa Melayu atau Bahasa Inggeris; e. Perantis yang didaftarkan bukan individu dari kalangan personel ADi Perantisan iaitu Pengurus Pusat Bertauliah, Coach dan Pengajar serta Penyelaras PL atau SI; dan f. Perantis hendaklah mengikuti latihan secara sepenuh masa merujuk kepada waktu operasi syarikat. Ini bermakna perantis perlu menumpukan seluruh masa kerja untuk latihan dan tidak boleh mengambil pekerjaan lain atau mengikuti latihan secara sambilan. 6.2.2 Tidak memiliki SKM/DKM/DLKM/PC pada program yang didaftarkan." |
| 4 | PASTRI INTAKE 1 JUN 2025 | 192 | This is a NOSS developed for Bakery Production under the Hospitality and Tourism sub sector of Kitchen. There is a high demand for skilled personnel in this field as the industry is developing rapidly. Based on the National Key Economic Plan (NKEA), the tourism industry will contribute RM103.6 billion in GNI by 2020. This will require the sector to nearly triple GNI contribution from its starting position of RM36.9 billion in 2009. To achieve this ambitious growth target, the tourism industry will need to achieve, among others an additional of 497,200 tourism jobs in the tourism sector by 2020. This represents a 30 percent increase from 2009. The total workforce will however grow at a lower rate compared to tourism receipts due to an anticipated rise in productivity ensuing from attracting and retaining a better quality workforce as well as upgrading the skills of the current workforce. |
| 5 | PASTRI INTAKE 1 OGOS 2025 | 192 | This is a NOSS developed for Bakery Production under the Hospitality and Tourism sub sector of Kitchen. There is a high demand for skilled personnel in this field as the industry is developing rapidly. Based on the National Key Economic Plan (NKEA), the tourism industry will contribute RM103.6 billion in GNI by 2020. This will require the sector to nearly triple GNI contribution from its starting position of RM36.9 billion in 2009. To achieve this ambitious growth target, the tourism industry will need to achieve, among others an additional of 497,200 tourism jobs in the tourism sector by 2020. This represents a 30 percent increase from 2009. The total workforce will however grow at a lower rate compared to tourism receipts due to an anticipated rise in productivity ensuing from attracting and retaining a better quality workforce as well as upgrading the skills of the current workforce. |
| 6 | PASTRI INTAKE 1 JUN 2025 | 160 | This NOSS is developed focusing on the Bakery Production area. Based on the DACUM workshop findings, it was decided that the entry level for Bakery Production personnel career is at Level 2. The justification is based on the nature of work that requires competent in performing a significant range of varied work activities, performed in a variety of contexts. Some of the activities are non-routine and required individual responsibility and autonomy. |
| 7 | PASTRI INTAKE 1 | 160 | - |
| 8 | PASTRI INTAKE 2 | 160 | - |