Kitchen Management is the key process in any kitchen food production to ensure taste and consistency, safety and sanitation of the food. it is the key that you can perform to ensure that your kitchen food production process is reliable, consistent and produces a great taste. students will be introduced to the flow of foodservice establishment and organization. every aspect in kitchen management is explained starting from the introduction of kitchen organization, basic equipment and utensils to cooking techniques, Hazard Analysis Critical Control Point (HACPP), foodservice industry, kitchen and equipment layout system, purchasing and storing

SENI GUBAHAN DAN UKIRAN ,meliputi pengenalan dan pengetahuan tentang asas kesenian dapur seperti gubahan bunga, ukiran buah-buahan dan sayur-sayuran, kemahiran menghias kek, pembuatan coklat dan ukiran styrofoam. dalam kursus ini, pelajar akan didedahkan kepada jenis-jenis gubahan dan ukiran yang terdapat di industri hotel dan katering, teknik asas seni gubahan dan ukiran serta mengaplikasikan teknik yang dipelajari dalam mempersembahkan makanan.

This course module is focuses on the understanding of cooking theory and the application skills to the wide range of cooking styles and products. Students will be introduced to the foodservice establishment and organization. Every aspect in cooking is explained starting from the basic equipment and utensils to cooking techniques, role of the ingredients used, garnishing and food presentation, food commodities, salad and salad dressing, stock, sauces and soup.