Food Handling course is offered by Saujana Academy of Hospitality and Tourism. The institution’s philosophy is to provide a comprehensive and application based knowledge to its programs’ participant through leveraging on process based teaching and learning.
DurationFood Handling course is offered by Saujana Academy of Hospitality and Tourism. The institution’s philosophy is to provide a comprehensive and application based knowledge to its programs’ participant through leveraging on process based teaching and learning.
It emphasizes on “hands-on” training concept and life simulation to ensure that the students are competent to apply what they have learned and experienced when they enter the workforce.
Saujana Academy of Hospitality & Tourism was established in 1997. In its earlier days of establishment, it was known as Saujana Academy of Travel & Tour. As the institution embarked.
Into the wholesomeness of tourism, hospitality, culinary and business field of studies, the name was changed. To maintain its fundamentals and path to expands, the acronym of the institution remain unchanged.
We offer 5S, ISO, HACCP, GMP, food handling (KLPM), and food allergy training. Our training centre is approved by the Ministry of Health (KKM) to provide both in-house and on-site classes.
ISO 22000:2018 Internal Auditor training is offered by Elias Training & Consultancy Sdn Bhd. We firmly believe that our inner strength lies in our team of well-experienced and customer-focused professionals who provides assistance at each stage of the training process.
GMP / HACCP training is offered by PQC Synergy Plt. PQC is staffed by a team of professionals, possessing a wide range of experiences, expertise and dedication. Our highly qualified Consultants and Trainers will develop competencies for our clients.
We are an organization specifically established to provide training, coaching and relevant support on all aspects in relation to Management Systems, Improvement Tools, Technical Skills and Soft.
Our proposal is to introduce this programme to all food handlers. Targeted participants are chef, cooks, general kitchen helpers, waitress and waiters who are directly or indirectly involved in preparing or handling food.
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