This programme is designed to equip students with culinary skills in kitchen management. Students will be able to perform and organise the food production and kitchen operations accordance with the international standards set by the industry.
DurationOverview:
This programme is designed to equip students with culinary skills in kitchen management. Students will be able to perform and organise the food production and kitchen operations accordance with the international standards set by the industry.
Students will receive training in food production and be given practical placements at leading hotels. By the end of the course, students would be equipped and competently trained, with the knowledge and skills to perform their duties, ready to enter into the work field.
At Blue Point School of Hospitality and Culinary Arts, we believe in providing our students with a positive step towards a long lasting professional and rewarding career. Located in Kuala Lumpur and Kuching, Malaysia. the school offer certified Professional Tourism.
Hospitality Management Patisserie and Culinary Arts. Training programmes, including a comprehensive portfolio of culinary arts and commercial cookery training programme, supporting the industry with in-depth expertise and understanding.
This programme provides you with the cutting edge to climb the career ladder in top class fine dining and leading restaurants.
Diploma in Culinary Arts Course is offered by Fantastic Pastry Academy.
A Training Centre of Excellence, Beyond Culinary Sdn Bhd is a recognized training organization (RTO) by Human Resource Development Agency and Ministry of Health.
Encompasses of 70% in practical skills, 30% theoretical study. Other than cooking technique, students will also be trained to run and manage a restaurant/café, tasks include designing their menu, managing the stock inventory, kitchen management, barista, servicing and last but not least customer s...
This programme is designed to equip students with culinary skills in kitchen management. Students will be able to perform and organise the food production and kitchen operations accordance with the international standards set by the industry.
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