CQ-TEC School of Hospitality
Diploma Programmers
Introduction
The CQ-TEC Diploma Programmers stress on practical hand on training. These are no emphasis on examinations. The diploma courses are of 3 years duration and students have to complete Levels 1, 2, 3, and 4. All diplomas are full time courses. The Diploma involves acquiring theoretical and practical knowledge of key units of study in the respective fields of study.
Structure
All our programmed feature two components:
a. Institutional training and
b. An internship in the hospitality industry.
Institutional training gives students academic grounding at our in- campus training restaurant, cafeteria and in our kitchen for their food product knowledge.
The 6- month internship provides students with the opportunity to apply theoretical knowledge to real situation \, develop their analytically competences and acquire business acumen. Situation who do well during internship often are offered employment by the same hotels.
Intakes
Jan/Feb March/Apr/May/Jun
Entrance Requirements
Complete SPM/ SPMV/UEC equivalent to ‘O’ Level
or
Age of 16 years ad above with relevant work experience
Assessment:
The diploma courses are assessed based on criteria set by the Malaysian Skills Development board. The assessment consists of successful passing in quiz or short response proficiency test and the completion of select tasks for each unit of study.
Teacher- Student Ratio
On a average 1: 25 teacher -to -students ratio (Theory) and 1:25 teacher-to-students ratio (practical)
Diploma in Food & Beverages Service Operations HT-010-4 (L-050-4)
Conducted at: The course is conducted at the Batu Caves and KL City Center.
Course Objective:
The Food & Beverage Diploma programmer equips students with a solid foundation of the industrial needs couple with operational experiences. Practical Training will be provided for our students to fulfill the global expectation of the F&B Industry. The customized skills learning according to Jabatan Pembangunan Kemahiran (JPK) enables the students to be confident on the job.
Course Description
Embodying CQ Breyer Group of Colleges mission of nurturing professionalism and characteristics essential for success in the industry, this comprehensive programme consists of subjects focused on developing a strong fundamental understanding in key Food and Beverage Operations areas of hospitality operations and management.
You will acquire a thorough appreciation of hospitality management within the Food and Beverage industry, as well as gain operational and strategic, management tools required for international hotels, catering, and restaurant management. The programme is designed for the individuals seeking management positions in the food service industry. This includes cost controls, supervisory skills, reporting requirements and safety and sanitation.
Syllabus
Students have to master the various practical aspects on computer systems which include:
Institutional Training Mainly Focuses on:
•Food and Beverage Safety and Hygiene Non Policies and Procedures
•Prepare and Serve Alcoholic and Alcoholic Beverages
•Maintain Food and Beverage Service Environment
•Maintain Safe and Secure Working Environment
•Food and Beverage Service Skills
•Communicate with Guests
•Perform Hosting Duties
•Bar and Beverage Knowledge
•Miser en Place / Preparation before Service
•Provide Buffet Service
•Process Payments & Cashiering System Items
•Promoting Food and Beverage
•Provide Safety and Security for
•Wine Knowledge and Service Skill Guests
Qualification and certification
Graduates will obtain a Skills Diploma in Hotel Management from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in the Hospitality field. They are qualified to become Food Outlet Manager, Food & Beverage Manager, Food & Beverage Junior Executive, Management Trainee (F&B), Brand Innovations Manager, JPK Lecturer.
Diploma in Food and Beverage Service Operations- Management Curriculum (L- 050)
Conducted at : This diploma course is available at both the Batu Caves and KL City Centres.
Course Objectives:
Course Description
Embodying CQ Breyer Group of Colleges mission of nurturing professionalism and characteristics essential for success in the industry, this comprehensive programme consists of subjects focused on developing a strong fundamental understanding in key Food and Beverage Operations areas of hospitality operations management.
You will acquire a thorough appreciation of hospitality management within the Food and Beverage industry, as well as gain operational and strategic, management tools required for international hotels, catering, and restaurant management.
This is a practical course on Hotel Management specializing in Food and Beverages Service Operation management.
Syllabus
Students have to master the various practical aspects on computer systems which include:
*Additional subjects on positive thinking are also given by the college
Qualification and certification
Graduates will obtain a Skills Diploma in Hotel Management from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in the Hospitality field. They are qualified to become Food Outlet Manager
Diplomas in Culinary Arts and Skills
Course Objectives of Culinary Arts
A diverse discipline covering both Western and Asian cuisines, the Diploma in Culinary Skills programme is built on our unique expertise and the experience of established chefs who will provide you with an intellectually challenging and vocationally relevant education. Led by an award-winning faculty, CQ Breyer Group of Colleges is the only institution to have been inducted full Pastry kitchen as a part of Culinary training program. As well as having highly skill lectures from the industry we are also emphasize on their academic qualifications.
This programme provides our students with a holistic overview of the world of culinary arts as they learn culinary principles, management science, and contemporary dining concepts and cuisines, with real-life practice in industrial and commercial kitchens. You will be introduced to subjects that cover the essentials in professional kitchen management, menu conceptualisation and development, food cost management, and appreciation of International cuisine. In short students shall perform quality food preparation relating to catering, bakery, restaurant, hospitality and fast food business operations.
Diploma in Culinary Arts (L-041)
Conducted at :This course is available at the Batu Caves Centre.
Course Objective:
Course Description:
The Diploma in Culinary Arts is a full-time programme designed to equip students with advanced skills in culinary arts and strong product knowledge as well as the ability to perform and organised food production according to established international standards. It provides students with state-of-the-art technical skills in kitchen setup and organisation, food product knowledge, patisserie, censorial analysis, menu development as well as food and beverage management. Graduates will achieve a high degree of professionalism and are trained to focus on quality of the product as well as customers' expectations in Kitchen Operations and Management, Mass Catering and Food Production.
Syllabus
Students have to master the various practical aspects on culinary skills includes Institutional Training mainly focusing on:
Qualification and Certification
Graduates will obtain a Skills Diploma in Culinary Skills from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and Career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in Hospitality field. They are now qualified to become a CHEF
Diploma in Culinary Skills- Management ( L-041)
Conducted at :This course is available at the Batu Caves Centre.
Course Objective:
Course Description:
Syllabus
Students have to master the various practical aspects on computer systems which include:
*Additional subjects given by the college beside standard course of study
Qualification and certification
Graduates will obtain a Skills Diploma in Culinary Skills Management from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in IT field. They are qualified to become a CHEF
Certificate Programmes
Introduction
All certificate courses are recognized by the Malaysian Skills Development Board under the Ministry of Human Resources.These certificate courses enable students to enter the employment market at the end of each level of certification. This allows students to study at their own pace. The certificate courses are all full time courses leading to specific qualification for a variety of jobs in the Hospitality Industry.
Duration:
Each certificate course is for a duration of 6 months.
Intakes
Jan/Feb Mar/Apr May/Jun
Assessment
The course is assessed based on criteria set by the Malaysian Skills Development board. The assessment consists of successful passing in quiz or short response proficiency test and the completion of select tasks for each unit of study.
Entrance Requirements
Basic entrance requirements are :
i. Completed SPM/SPMV/UEC equivalent to ‘O’ level
or
ii. Age of 16 years ad above with relevant work experience
However each certificate course has an additional entrance requirement depending on the certificate.
Qualification and certification
Graduates will obtain a Skills Certificate in Culinary Skills designated as waiter from the Malaysian Skills Development Board under the Ministry of Human Resources.
Certificates in Food and Beverages
Certificate in F&B Waiter- Level 1 (HT-010-1)
Introduction
A Food and Beverage Waiter/Waitress is designated to serve food and beverage in any assigned food and beverage outlet in accordance with the service standard set by the management.
Conducted at : This certificate is course available at Batu Caves, KL City and Sunway centres.
Course Description
This is a practical basic course on Hotel Management. It is a 6 month course. This is a full time course. This skill program is designated to train students to achieve a certain level of competency enabling them to perform the tasks of a Food and Beverage Waiter within the Food and Beverage Division of the hotel, resort or commercial/non-commercial food outlets.
Syllabus
Students have to master the various practical aspects on computer systems which include:
• Personal Hygiene and Grooming
• Pre –Operations Procedure
• A-LA-Carte Service
• Beverage Service
• Specialized Food Services
Basic entrance requirements are :
i.Completed SPM/SPMV/UEC equivalent to ‘O’ level
or
ii.Age of 16 years ad above with relevant work experience
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in IT field. They are qualified to become a food outlet Waiter.
Certificate in F&B Captain -L2 (HT-010-2)
Introduction
A Food and Beverage Captain is designated to supervise a team of service staff comprising of waiters/ waitresses in providing food and beverages to guests in accordance with prescribe standards.
Conducted at : This certificate is course available at Batu Caves, KL City and Sunway centres.
Course Description
This is a full time 6 months course. This skill program is designated to train students to achieve a certain level of competency enabling them to perform the tasks of a Food and Beverage Captain within the Food and Beverage Division of the hotel, resort or commercial/non-commercial food outlets.
Syllabus
Students have to master the various practical aspects on computer systems which include:
• Perform Safety /Security & Sanitation Function
• Perform Operation Preparations
• Perform Reservation Functions
• Perform Specialised Food & Beverage Services
• Perform Food Service Functions
Entrance Requirements
Completed Level 1 of the Food and Beverages certificate (HT-010-1)
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in IT field. They are qualified to become a food outlet CAPTAIN
Certificate in F &B Supervisor – Level 3 (HT-010-3)
Introduction
A Food and Beverage Supervisor is designated to monitor and manage teams of service staff comprising of waiters/waitresses in providing food and beverages to guests in accordance with prescribe standards.
Conducted at :
This certificate is course available at Batu Caves, KL City and Sunway centres.
Course Description
This is a practical course in Food And Beverages specialising in the theoretical and practical knowledge on the skills of a supervisor at a food outlet. The course is for 1 year.
Syllabus
Students have to master the various practical aspects on computer systems which include:
• Perform Safety /Security & Sanitation Function
• Perform Reservation Functions
• Perform Beverage Service Functions
• Perform Specialisied Food & Beverage Services
• Perform Supervisory Functions
Entrance Requirements
Completed Level 2 of Food and Beverages certificate (HT-010-2)
Educational and career Pathway
Upon completion of this certificate , students will be able to pursue their further studies the diploma (HT-010-4) at select local universities or vocational training centres or pursue a career in hospitality field. They are qualified to become Food Outlet Supervisor. They also can pursue a career pathway to becoming Hotel Managers, Sales and Marketing Managers, Personal Managers, Front Managers, Executive Housekeepers, Convention Managers, F&B Managers, Kitchen Supervisor, Bartenders, Lecturer or Entrepreneur in the food and beverage industry.
Certificates in Culinary Arts
Certificate in Culinary Arts- (L-041-1) Commis (Assistant Food Preparer)
A Commis is designated to work as an assistant cook within the kitchen of a Hotel, Restaurant or other commercials food production unit.
Conducted at : This certificate is course available at Batu Caves and KL City centres.
Course Description
This is a practical course on Culinary Arts specializing in theoretical and practical knowledge of becoming an Assistant Food preparer. They will learn to handle food items, produce breakfast, appetizers, Farinacious Dishes, Desserts, Stocks and soups, Rice Dishes and main courses, perform cooking methods and handle catering activities
Syllabus
Students have to master the various practical aspects on computer systems which include:
• Food Handling :
▫ Eggs dishes ▫ Vegetables dishes
▫ Appetizers ▫ White Stock
▫ Local soups ▫ Brown stock
▫ Poultry dishes ▫ Porridge
▫ Local dishes ▫ Local fried noodles
▫ Local desserts ▫ Juices
▫ Buffet Display
•Work Place Safety
•Organizational Structure
•Managing System
•Workplace Culture and Ethics
•Handling Information
•Communication function
•Handling Problem
•Information Technology Application
Entrance Requirements
Basic entrance requirements are :
i.Completed SPM/SPMV/UEC equivalent to ‘O’
level
or
ii.Age of 16 years ad above with relevant work experience
Qualification and certification
Graduates will obtain a Skills Certificate in Culinary Skills designated as Assistant Food Preparer from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in IT field. They are qualified to become a Commies (Assistant Food Prepare).
Certificate in Culinary Arts-L-041-2- Demi Chef (Food Preparer)
A Demi Chef is designated to work and assist the Chef De Partie (Section Head) of a kitchen in a Hotel, Restaurant or other commercials food production unit.
Conducted at :
This certificate is course available at Batu Caves and KL City centres.
Course Description
This is course practical. It is a 6 month course and students have to complete Level 1. This is a full time course. This program is aimed to help students to improve their credibility and knowledge within hotel industry especially in culinary art. In line with the rapid development of tourism industry in Malaysia, well-known hotels around the country have also developed in their own ways. This involves acquiring theoretical and practical knowledge
Syllabus
Students have to master the various practical aspects on computer systems which include:
Intakes
Jan/Feb Mar/Apr May/Jun
Entrance Requirements
Completed Level 1 (L-041-1) of the Certificate in Culinary Arts as Assistant Food Preparer.
Qualification and certification
Graduates will obtain a Skills Certificate in Culinary Skills designated as Food Preparer from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of this certificate, students will be able to pursue their further studies into Level 3 of the Diploma in Culinary Arts or pursue a career in the Hospitality qualified as Food Prepare.
Certificate in Culinary Arts- Chef De Partie
(L-041-3)
Chef De Partie is designated to work as a Section Head within the kitchen of a Hotel, Restaurant or other commercials food production unit.
Conducted at:
Course Objective:
Course Description:
Syllabus:
Entrance Requirements
Completed Level L-041-2 Certificate of Culinary Arts as a Food Preparer.
Qualification and certification
Graduates will obtain a Skills Certificate in Culinary Skills designated as Food Supervisor from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the certificate, students will be able to pursue their further studies into level 4 (L-040-4) of the diploma in Culinary Skills as an Assistant Executive Chef in the hospitality field or they can enter the employment market qualified as Chef De Partie.
Duration
Level 1: 6 months
Level 2: 6 months
Level 3: 12 months
Career Opportunities
Hospitality is a global industry. It is one of the industries in high demand and experiencing continuous growth worldwide, offering numerous and varied employment opportunities of young people with enthusiasm and desire to excel.
Today hospitality segments are more than just hotel and restaurant business, but it also includes: Resort and Country Club Operations, Theme Parks, Casinos and Games, Tourism, Catering and Event Management Services, Airlines and Cruise Liners and other service oriented establishments
Diploma Programmers
Introduction
The CQ-TEC Diploma Programmers stress on practical hand on training. These are no emphasis on examinations. The diploma courses are of 3 years duration and students have to complete Levels 1, 2, 3, and 4. All diplomas are full time courses. The Diploma involves acquiring theoretical and practical knowledge of key units of study in the respective fields of study.
Structure
All our programmed feature two components:
a. Institutional training and
b. An internship in the hospitality industry.
Institutional training gives students academic grounding at our in- campus training restaurant, cafeteria and in our kitchen for their food product knowledge.
The 6- month internship provides students with the opportunity to apply theoretical knowledge to real situation \, develop their analytically competences and acquire business acumen. Situation who do well during internship often are offered employment by the same hotels.
Intakes
Jan/Feb March/Apr/May/Jun
Entrance Requirements
Complete SPM/ SPMV/UEC equivalent to ‘O’ Level
or
Age of 16 years ad above with relevant work experience
Assessment:
The diploma courses are assessed based on criteria set by the Malaysian Skills Development board. The assessment consists of successful passing in quiz or short response proficiency test and the completion of select tasks for each unit of study.
Teacher- Student Ratio
On a average 1: 25 teacher -to -students ratio (Theory) and 1:25 teacher-to-students ratio (practical)
Diploma in Food & Beverages Service Operations HT-010-4 (L-050-4)
Conducted at: The course is conducted at the Batu Caves and KL City Center.
Course Objective:
The Food & Beverage Diploma programmer equips students with a solid foundation of the industrial needs couple with operational experiences. Practical Training will be provided for our students to fulfill the global expectation of the F&B Industry. The customized skills learning according to Jabatan Pembangunan Kemahiran (JPK) enables the students to be confident on the job.
Course Description
Embodying CQ Breyer Group of Colleges mission of nurturing professionalism and characteristics essential for success in the industry, this comprehensive programme consists of subjects focused on developing a strong fundamental understanding in key Food and Beverage Operations areas of hospitality operations and management.
You will acquire a thorough appreciation of hospitality management within the Food and Beverage industry, as well as gain operational and strategic, management tools required for international hotels, catering, and restaurant management. The programme is designed for the individuals seeking management positions in the food service industry. This includes cost controls, supervisory skills, reporting requirements and safety and sanitation.
Syllabus
Students have to master the various practical aspects on computer systems which include:
Institutional Training Mainly Focuses on:
•Food and Beverage Safety and Hygiene Non Policies and Procedures
•Prepare and Serve Alcoholic and Alcoholic Beverages
•Maintain Food and Beverage Service Environment
•Maintain Safe and Secure Working Environment
•Food and Beverage Service Skills
•Communicate with Guests
•Perform Hosting Duties
•Bar and Beverage Knowledge
•Miser en Place / Preparation before Service
•Provide Buffet Service
•Process Payments & Cashiering System Items
•Promoting Food and Beverage
•Provide Safety and Security for
•Wine Knowledge and Service Skill Guests
Qualification and certification
Graduates will obtain a Skills Diploma in Hotel Management from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in the Hospitality field. They are qualified to become Food Outlet Manager, Food & Beverage Manager, Food & Beverage Junior Executive, Management Trainee (F&B), Brand Innovations Manager, JPK Lecturer.
Diploma in Food and Beverage Service Operations- Management Curriculum (L- 050)
Conducted at : This diploma course is available at both the Batu Caves and KL City Centres.
Course Objectives:
Course Description
Embodying CQ Breyer Group of Colleges mission of nurturing professionalism and characteristics essential for success in the industry, this comprehensive programme consists of subjects focused on developing a strong fundamental understanding in key Food and Beverage Operations areas of hospitality operations management.
You will acquire a thorough appreciation of hospitality management within the Food and Beverage industry, as well as gain operational and strategic, management tools required for international hotels, catering, and restaurant management.
This is a practical course on Hotel Management specializing in Food and Beverages Service Operation management.
Syllabus
Students have to master the various practical aspects on computer systems which include:
- Wine Knowledge and Service Skill
- Advanced Beverage Knowledge
- English: Oral and Writing Skills
- Application of Students Communications
- Application of Restaurant Service Skills
- Appreciation of Culinary Skills
- Bar Mixology
- Business Statistics in Food and Beverage
- Essentials in Beverage Knowledge
- Essentials in Food Knowledge
- Food Science and Hygiene
- Food Service Management
- Fundamentals of Hospitality Hosting
- Food and Beverage Sales & Marketing
- Principles of Management
- Quality Service in Hospitality
- Meetings, Incentives, Conventions and Exhibitions (MICE)
- Managing Costs in a Food & Beverage Operations
- Restaurant Service Skills
*Additional subjects on positive thinking are also given by the college
Qualification and certification
Graduates will obtain a Skills Diploma in Hotel Management from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in the Hospitality field. They are qualified to become Food Outlet Manager
Diplomas in Culinary Arts and Skills
Course Objectives of Culinary Arts
A diverse discipline covering both Western and Asian cuisines, the Diploma in Culinary Skills programme is built on our unique expertise and the experience of established chefs who will provide you with an intellectually challenging and vocationally relevant education. Led by an award-winning faculty, CQ Breyer Group of Colleges is the only institution to have been inducted full Pastry kitchen as a part of Culinary training program. As well as having highly skill lectures from the industry we are also emphasize on their academic qualifications.
This programme provides our students with a holistic overview of the world of culinary arts as they learn culinary principles, management science, and contemporary dining concepts and cuisines, with real-life practice in industrial and commercial kitchens. You will be introduced to subjects that cover the essentials in professional kitchen management, menu conceptualisation and development, food cost management, and appreciation of International cuisine. In short students shall perform quality food preparation relating to catering, bakery, restaurant, hospitality and fast food business operations.
Diploma in Culinary Arts (L-041)
Conducted at :This course is available at the Batu Caves Centre.
Course Objective:
Course Description:
The Diploma in Culinary Arts is a full-time programme designed to equip students with advanced skills in culinary arts and strong product knowledge as well as the ability to perform and organised food production according to established international standards. It provides students with state-of-the-art technical skills in kitchen setup and organisation, food product knowledge, patisserie, censorial analysis, menu development as well as food and beverage management. Graduates will achieve a high degree of professionalism and are trained to focus on quality of the product as well as customers' expectations in Kitchen Operations and Management, Mass Catering and Food Production.
Syllabus
Students have to master the various practical aspects on culinary skills includes Institutional Training mainly focusing on:
- Prepare Basic Western Stocks and Soups
- Maintain Quality Control Procedures
- Demonstrate Basic Dry Heat Cooking Methods
- Prepare Meat, Poultry, Fish and Shellfish
- Demonstrate Basic Moist Heat Cooking Methods
- Prepare Mise En Place 1
- Maintain Safe and Secure Working Environment
- Prepare Western Cold Sauces
- Prepare Basic Western Egg and Dairy Products
- Prepare Western Foundation Sauces
- Pastry and Bakery Foundation and its Preparation
- Receive and Store Products
- Prepare Cold Plates and Garnishes
- Follow Food and Beverage Safety and Production Environment
- Maintain Food and Beverage Hygiene Policies and Procedures
Qualification and Certification
Graduates will obtain a Skills Diploma in Culinary Skills from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and Career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in Hospitality field. They are now qualified to become a CHEF
Diploma in Culinary Skills- Management ( L-041)
Conducted at :This course is available at the Batu Caves Centre.
Course Objective:
Course Description:
Syllabus
Students have to master the various practical aspects on computer systems which include:
- Asian Cuisine
- Communication Skills / English
- Food Science and Hygiene
- Fundamentals of Beverage Knowledge
- Fundamentals of Western Cooking
- Fundamentals of Hospitality Hosting
- Essentials of Food Knowledge
- Event Catering
- Introduction to Information Technology
- Kitchen Organisation
- Menu Planning and Pricing
- Principles of Supervision
- Pastry and Baking (Demonstration/Individual Stoves)
- Principles of Western Cooking (Demonstration/Individual Stoves)
- Practicum (Food Production at Outlets)
*Additional subjects given by the college beside standard course of study
Qualification and certification
Graduates will obtain a Skills Diploma in Culinary Skills Management from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in IT field. They are qualified to become a CHEF
Certificate Programmes
Introduction
All certificate courses are recognized by the Malaysian Skills Development Board under the Ministry of Human Resources.These certificate courses enable students to enter the employment market at the end of each level of certification. This allows students to study at their own pace. The certificate courses are all full time courses leading to specific qualification for a variety of jobs in the Hospitality Industry.
Duration:
Each certificate course is for a duration of 6 months.
Intakes
Jan/Feb Mar/Apr May/Jun
Assessment
The course is assessed based on criteria set by the Malaysian Skills Development board. The assessment consists of successful passing in quiz or short response proficiency test and the completion of select tasks for each unit of study.
Entrance Requirements
Basic entrance requirements are :
i. Completed SPM/SPMV/UEC equivalent to ‘O’ level
or
ii. Age of 16 years ad above with relevant work experience
However each certificate course has an additional entrance requirement depending on the certificate.
Qualification and certification
Graduates will obtain a Skills Certificate in Culinary Skills designated as waiter from the Malaysian Skills Development Board under the Ministry of Human Resources.
Certificates in Food and Beverages
Certificate in F&B Waiter- Level 1 (HT-010-1)
Introduction
A Food and Beverage Waiter/Waitress is designated to serve food and beverage in any assigned food and beverage outlet in accordance with the service standard set by the management.
Conducted at : This certificate is course available at Batu Caves, KL City and Sunway centres.
Course Description
This is a practical basic course on Hotel Management. It is a 6 month course. This is a full time course. This skill program is designated to train students to achieve a certain level of competency enabling them to perform the tasks of a Food and Beverage Waiter within the Food and Beverage Division of the hotel, resort or commercial/non-commercial food outlets.
Syllabus
Students have to master the various practical aspects on computer systems which include:
• Personal Hygiene and Grooming
• Pre –Operations Procedure
- Prepare service operating equipment
- Prepare side stations
- Prepare table setup
- Prepare linen
• A-LA-Carte Service
- Prepare guest orders
- Adjust table setting
- Serve guest orders
• Beverage Service
- Prepare beverage orders
- Prepare beverage mise-en-place
- Prepare alcoholic beverages
- Prepare non-alcoholic beverages
- Prepare hot beverages
• Specialized Food Services
- Execute counter service
- Execute banquet service
- Execute room service
- Execute buffet service
Basic entrance requirements are :
i.Completed SPM/SPMV/UEC equivalent to ‘O’ level
or
ii.Age of 16 years ad above with relevant work experience
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in IT field. They are qualified to become a food outlet Waiter.
Certificate in F&B Captain -L2 (HT-010-2)
Introduction
A Food and Beverage Captain is designated to supervise a team of service staff comprising of waiters/ waitresses in providing food and beverages to guests in accordance with prescribe standards.
Conducted at : This certificate is course available at Batu Caves, KL City and Sunway centres.
Course Description
This is a full time 6 months course. This skill program is designated to train students to achieve a certain level of competency enabling them to perform the tasks of a Food and Beverage Captain within the Food and Beverage Division of the hotel, resort or commercial/non-commercial food outlets.
Syllabus
Students have to master the various practical aspects on computer systems which include:
• Perform Safety /Security & Sanitation Function
- Check Operating Equipment Function Ability
- Check Furniture & Fixtures Conditions
- Handle Lost And Found Item
- Handle Emergency Situations
• Perform Operation Preparations
- Prepare Opening & Closing Inventory
- Verify Operation Performance
• Perform Reservation Functions
- Prepare Reservation Log Book
- Handle Guest Confirmation & Cancellation
- Update Guest Request
- Update Reservation Floor Plan
- Maintain Guest Data Base
• Perform Specialised Food & Beverage Services
- Execute Tobacco Service
- Execute Wine Service
- Execute Butler Service
• Perform Food Service Functions
- Execute Lounge Service
- Execute Table Service
- PERFORM GUEST SERVICE FUNCTIONS
- Handle Guest Complaints
Entrance Requirements
Completed Level 1 of the Food and Beverages certificate (HT-010-1)
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in IT field. They are qualified to become a food outlet CAPTAIN
Certificate in F &B Supervisor – Level 3 (HT-010-3)
Introduction
A Food and Beverage Supervisor is designated to monitor and manage teams of service staff comprising of waiters/waitresses in providing food and beverages to guests in accordance with prescribe standards.
Conducted at :
This certificate is course available at Batu Caves, KL City and Sunway centres.
Course Description
This is a practical course in Food And Beverages specialising in the theoretical and practical knowledge on the skills of a supervisor at a food outlet. The course is for 1 year.
Syllabus
Students have to master the various practical aspects on computer systems which include:
• Perform Safety /Security & Sanitation Function
- Verify Hygiene & Safety Functions Performance
- Verify Operation Preparation Performance
• Perform Reservation Functions
- Verify Reservation Functions Performance
- Verify Guest Service Performance
• Perform Beverage Service Functions
- Verify Beverage Service Functions
- Verify Food Service Performance
• Perform Specialisied Food & Beverage Services
- Verify Specialised Food & Beverage Services
• Perform Supervisory Functions
- Prepare Job Schedule
- Check Staff Attendance
- Conduct Daily Briefing
- Supervise Office Procurements
- Prepare Training Materials
- Conduct In-House Training
- Supervise Accounting Records
- Coordinate Section Budget
- Attend To Staff Welfare
- Prepare Personnel Appraisal
Entrance Requirements
Completed Level 2 of Food and Beverages certificate (HT-010-2)
Educational and career Pathway
Upon completion of this certificate , students will be able to pursue their further studies the diploma (HT-010-4) at select local universities or vocational training centres or pursue a career in hospitality field. They are qualified to become Food Outlet Supervisor. They also can pursue a career pathway to becoming Hotel Managers, Sales and Marketing Managers, Personal Managers, Front Managers, Executive Housekeepers, Convention Managers, F&B Managers, Kitchen Supervisor, Bartenders, Lecturer or Entrepreneur in the food and beverage industry.
Certificates in Culinary Arts
Certificate in Culinary Arts- (L-041-1) Commis (Assistant Food Preparer)
A Commis is designated to work as an assistant cook within the kitchen of a Hotel, Restaurant or other commercials food production unit.
Conducted at : This certificate is course available at Batu Caves and KL City centres.
Course Description
This is a practical course on Culinary Arts specializing in theoretical and practical knowledge of becoming an Assistant Food preparer. They will learn to handle food items, produce breakfast, appetizers, Farinacious Dishes, Desserts, Stocks and soups, Rice Dishes and main courses, perform cooking methods and handle catering activities
Syllabus
Students have to master the various practical aspects on computer systems which include:
• Food Handling :
▫ Eggs dishes ▫ Vegetables dishes
▫ Appetizers ▫ White Stock
▫ Local soups ▫ Brown stock
▫ Poultry dishes ▫ Porridge
▫ Local dishes ▫ Local fried noodles
▫ Local desserts ▫ Juices
▫ Buffet Display
•Work Place Safety
•Organizational Structure
•Managing System
•Workplace Culture and Ethics
•Handling Information
•Communication function
•Handling Problem
•Information Technology Application
Entrance Requirements
Basic entrance requirements are :
i.Completed SPM/SPMV/UEC equivalent to ‘O’
level
or
ii.Age of 16 years ad above with relevant work experience
Qualification and certification
Graduates will obtain a Skills Certificate in Culinary Skills designated as Assistant Food Preparer from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the diploma, students will be able to pursue their further studies at select local universities or pursue a career in IT field. They are qualified to become a Commies (Assistant Food Prepare).
Certificate in Culinary Arts-L-041-2- Demi Chef (Food Preparer)
A Demi Chef is designated to work and assist the Chef De Partie (Section Head) of a kitchen in a Hotel, Restaurant or other commercials food production unit.
Conducted at :
This certificate is course available at Batu Caves and KL City centres.
Course Description
This is course practical. It is a 6 month course and students have to complete Level 1. This is a full time course. This program is aimed to help students to improve their credibility and knowledge within hotel industry especially in culinary art. In line with the rapid development of tourism industry in Malaysia, well-known hotels around the country have also developed in their own ways. This involves acquiring theoretical and practical knowledge
Syllabus
Students have to master the various practical aspects on computer systems which include:
- Food Handling
- International Dishes
- Appetizer
- International Soups
- Local Dishes
- Farinaceous DisheS
- Main course dishes
- Desserts Meal and Stall Items
- Manage Workplace
- Work Within System
- Handling Information
- Collaborate with Colleagues
Intakes
Jan/Feb Mar/Apr May/Jun
Entrance Requirements
Completed Level 1 (L-041-1) of the Certificate in Culinary Arts as Assistant Food Preparer.
Qualification and certification
Graduates will obtain a Skills Certificate in Culinary Skills designated as Food Preparer from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of this certificate, students will be able to pursue their further studies into Level 3 of the Diploma in Culinary Arts or pursue a career in the Hospitality qualified as Food Prepare.
Certificate in Culinary Arts- Chef De Partie
(L-041-3)
Chef De Partie is designated to work as a Section Head within the kitchen of a Hotel, Restaurant or other commercials food production unit.
Conducted at:
Course Objective:
Course Description:
Syllabus:
- Documentation Preparation
- Food handling preparation
- Cooking Performance Verification
- Breakfast Production Verification
- Appetizer Production Verification
- Liquid Flavored Production Verification
- Starch Production Verification
- Main Courses Production Verification
- Dessert Production Verification
- Catering Activities Verification
- Meeting Coordination
- Work Schedule
- Staff Disciplinary
- On the Job training Management
- Quality Control
- Customer Relations
- Data Processing & Information Compiling
- Job Performance
- Provide Training
- Teamwork Development
- Work Implementation
Entrance Requirements
Completed Level L-041-2 Certificate of Culinary Arts as a Food Preparer.
Qualification and certification
Graduates will obtain a Skills Certificate in Culinary Skills designated as Food Supervisor from the Malaysian Skills Development Board under the Ministry of Human Resources.
Educational and career Pathway
Upon completion of the certificate, students will be able to pursue their further studies into level 4 (L-040-4) of the diploma in Culinary Skills as an Assistant Executive Chef in the hospitality field or they can enter the employment market qualified as Chef De Partie.
Duration
Level 1: 6 months
Level 2: 6 months
Level 3: 12 months
Career Opportunities
Hospitality is a global industry. It is one of the industries in high demand and experiencing continuous growth worldwide, offering numerous and varied employment opportunities of young people with enthusiasm and desire to excel.
Today hospitality segments are more than just hotel and restaurant business, but it also includes: Resort and Country Club Operations, Theme Parks, Casinos and Games, Tourism, Catering and Event Management Services, Airlines and Cruise Liners and other service oriented establishments