Riam Institute of Technology

Programmes

School of Pre-U Studies

School of Vocational Studies

School of Engineering

School of Professional Accounting

School of Commerce

Diploma Kemahiran Malaysia (DKM) in Assistant Executive Chef (JPK/701/5/Jld.14(181)/L041-1/2)

Vision

To be the preferred school of culinary arts in the northern region of Sarawak.

Mission

Ø To impart knowledge and inspire students to be the best they can be in the

culinary arena.

Ø To pursue artistic visions and encourage creativity, be it amongst students,

instructors or staff.

Ø To constantly produce new talents within the industry, update culinary skills

and learn new trends to stay competitive in the market.

What Culinary Arts Is All About

The industry of culinary arts is a fast-paced, interesting one. It is never just about cooking. It is about the exploration of ingredients and experiment of the senses. It is about the interaction with the kitchen and the people around it. It is about discovering new, wonderful things about food and more.

At Institut Teknologi Riam School of Culinary Arts, we encourage you to play and experiment with food. Learn some rules in the basics of cooking. Then break those rules, as there should not be any boundaries to limit your creativity. Go beyond the conventional. Hone your skills, be it personal or culinary, and be on your way to carving a name for yourself in the industry.

Where would you go to if you want to acquire a specific skill? You would find an experienced, highly skilled practitioner, of course. One who has the insights of the industry and the knowledge, skills and competencies necessary to show you the ropes and guide you?

Our team of Chef Instructors have had years of experience and skills as professional chefs, well qualified to give both practical and theoretical training. With a small class size of not more than 22 per class, all our Chef Instructors are able to give their full attention to the students, lending full support and guidance.

With the collaboration of Eastwood Golf and Country Club, Institut Teknologi Riam School of Culinary Arts offers top-notch facilities, advanced and comprehensive equipment, cosy classrooms and in overall, an environment most conducive for an inspiring learning experience.

Most of our classes are conducted in the kitchen, which is customized according to restaurant standards, ranging from production kitchen to training kitchen, pastry to bakery kitchen; all geared up for students to practice hands-on preparation of full-course meals, live demonstrations and culinary skills.

Our students are prepared through lecture and lab courses in culinary arts and nutrition, attentive supervision, practical and other education courses. They graduate with Vocational Certificates from the Jabatan Pembangunan Kemahiran (JPK) formerly known as the MLVK while the Diploma and Advanced Diploma are awarded by the renowned City & Guilds of London Institute, United Kingdom. All widely recognized, the qualification would win jobs in all aspects of the culinary field, be it in restaurants, hotels, catering companies and other commercial food services. Graduates may take up positions such as sous-chefs, assistant chefs, F&B managers, general managers, supervisors of food production and service, restaurant owners, food purchasing agents and many more such openings.

Every graduate is expected to be:

Ø Highly capable in terms of creativity in cooking.

Ø Well equipped with knowledge in nutrition and food facts.

Ø Competent in both personal skills & people management.

Ø Good in kitchen organisation and management.

Trained to be all-rounder, their capabilities include:

Ø Mastering the culinary skills of each section.

Ø Demonstrating excellent cutting skills and able to identify every

kitchen equipment and their uses.

Ø Ability to recognise the kitchen terms, cost out a recipe, cook without recipe

and recognise food presentation concepts.

Ø Ability to plan course menus with budgeting, purchasing, menu planning,

designing and kitchen organizing.

Ø Recognise guidelines to maintain food safety.

Ø Conducting demographic study.

Ø Identifying the components of facility planning, feasibility study and budget.

Upon completion of their studies here, they would be confident of their

capabilities and would be able to turn their passion for cooking

into a distinguished, professional career.

What is Jabatan Pembangunan Kemahiran (JPK)?

Also known as the Department of Skills Development, a division from the Ministry of Human Resources, Malaysia, this department is responsible for the co-ordination and control of skills training as well as career development in skills training, locally. Recognised by both private companies and governmental agencies, the qualification is a pre-requisite to many other vocational training.

What is City & Guilds?

City & Guilds is the only awarding body solely dedicated to vocational learning in the UK. They offers learners over 500 qualifications in 28 industry areas, so that students can learn skills that equip them to fulfil career ambitions. Employers value City & Guilds qualifications because they are developed in conjunction with key industry bodies, ensuring they are always relevant and up to date. Established in 1878, it received the Royal Charter in 1900 and is accredited as an awarding body by the Office of Qualifications and Examinations Regulator and the Scottish Qualifications.

What you learn?

Learn the basic cookery skill. The practical units are based on different methods of cookery including cold preparation and basic pastry. Students get to learn basic skills such as vegetable cuttings to preparing egg dishes, up to a stage where they are able to prepare international buffet setup. Due to the vast diversity of the Malaysian food culture, students also get to learn to prepare local dishes. The syllabus outlined below is regulated by the Jabatan Pembangunan Kemahiran (JPK) under the Ministry of Human Resources.

Course Duration : 2 ½ years (including 3 months OJT)

Entry Requirement : Minimum completed SPM

Awarding body : Department of Skills Development (JPK),

Ministry of Human Resource Malaysia.

Qualifications Awarded : i) SKM Level 1 Certificate in Commis

ii) SKM Level 2 Certificate in Demi Chef

iii) SKM Level 3 Certificate in Chef De Partie

iv) DKM Level 4 Diploma Kemahiran

Malaysia (DKM) in Assistant Executive

Chef

External Qualifications Awarded (optional) :

1. City & Guilds Certificate in Food Preparation & Cooking*

2. City & Guilds Diploma in Food Preparation & Cooking*

3. City & Guilds Advanced Diploma in Culinary Arts*

*: subject to passing all the required written examinations from City & Guilds

Practical Course Module	Core Ability Course Module
COMMIS (L-041-1)
Level 1	Level 1
■ 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
DEMI CHEF(L-041-2)
Level 2	Level 2
■ 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
CHEF DE PARTIE(L-041-3)
Level 3	Level 3
■ 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	■ Data Processing & Information Compiling ■ Job Performance ■ Provide Training ■ Teamwork Development ■ Work Implementation ■ Customer Relations
ASSISTANT EXECUTIVE CHEF(L-040-4)
Level 4	Level 4
■ Menu Creation ■ Safety Awareness ■ Hygiene Inspection ■ Procurement Management ■ Operation Management ■ Personnel Management ■ Human Development ■ Staff Performance ■ Market Trend Analysis ■ Food Cost Management ■ Kitchen Maintenance	■ Personnel Management ■ Project Management ■ Technology Management