Level 3 SKM Food Preparation And Production

This programme provides students supervisory skills in culinary industry. It builds on foundational techniques with complex food preparation and production methods. Students learn menu planning, kitchen management, cost control, and quality assurance. Emphasis on leadership and communication ensures graduates can supervise staff and maintain high standards in culinary establishments. 

PROGRAMME STRUCTURE

• Hygiene, Kitchen Safety and Food Handling
• Food Production Quantity and Quality Control
• Supervisory Administrative Function
• Catering activities coordination

CAREER OPPORTUNITIES

• Restaurant Chef
• Catering Careers
• Personal / Private Chef
• Food Safety Manager
• Culinary Educator 

The BERJAYA "Immersion Methodology", an integration of state-of-the-art facilities, high educational standards, and industry expertise, exposes students to learning practices that are innovative and student-centred. This Methodology supports students to think critically, learn to work in teams, solve problems collectively, gain theoretical knowledge and provides interaction with people of extensive industry experience. Students have the opportunity to present their work to industry representatives through conferences or competitions, providing valuable cross-industry exposure and networking opportunities. We have invested heavily into providing premier state-of-the-art kitchen facilities and equipment for our students, sparing no expense to ensure that they would be well-versed with the equipment that they will inevitably encounter in the working world.