Senarai Kursus

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Senarai Kursus

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#Nama KursusJumlah Hari BekerjaPenerangan Kursus
 
1Food Preparation and Production5The Food Preparation and Production Level 2 personnel are competent in performing the following core competencies:
a) Practise kitchen hygiene and safety procedure;
b) Perform vegetable and potato cuts;
c) Perform cooking methods;
d) Produce stocks;
e) Produce thickening agents;
f) Produce mother sauces;
g) Produce soups (basic);
h) Produce vegetable dishes;
i) Produce salads;
j) Produce appetizers;
k) Produce sandwiches;
l) Produce breakfast dishes; and
m) Produce coupe desserts.
2Front Office Operation5Personnel certified under Front Office Operation Level 3 are expected to demonstrate the knowledge, technical skills, and professional practices required to perform essential front office functions in a commercial hospitality environment. Graduates of this programme are competent in carrying out key front desk and guest service responsibilities while adhering to established hygiene, safety, and operational standards.

The core competencies include the ability to perform the following:
1. Front Office Telephone Services
2. Front Desk Operation
3. Concierge Services
4. Guest Service Operation

These competencies ensure that learners are able to perform front office operations effectively, deliver professional guest services, and contribute to a positive and seamless hospitality experience.
3Food & Beverage Service Operation5Personnel certified under Food & Beverage Service Operation Level 2 are expected to demonstrate the knowledge, technical skills, and professional practices required to perform fundamental food and beverage service operations in a commercial hospitality environment. Graduates of this programme are competent to carry out core service tasks while adhering to established hygiene, safety, and operational standards.

The core competencies include the ability to perform the follwing:
1. F&B Safety, Health, Hygiene and Sanitation Practice
2. F&B Pre-Preparation Operation (mise-en-place)
3. F&B Guest Order Handling
4. F&B Serving
5. F&B Billing & Cashiering

These competencies ensure that learners are able to perform foundational food and beverage service operations effectively, maintain quality and safety standards, and provide professional service within hospitality and food service establishments.
4Housekeeping Operations5Personnel certified under Housekeeping Operations Level 2 are expected to demonstrate the knowledge, technical skills, and professional practices required to perform fundamental housekeeping operations in a commercial hospitality environment. Graduates of this programme are competent to carry out core housekeeping tasks while adhering to established hygiene, safety, and operational standards.

The core competencies include the ability to perform the following:
1. Guest Room Cleaning
2. Housekeeping Guest Services
3. Public Area & Facility Maintenance
4. Laundry Valet/ Linen Services

These competencies ensure that learners are able to perform foundational housekeeping operations effectively, maintain quality and safety standards, and support overall operational efficiency within professional hospitality establishments.