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DIPLOMA KEMAHIRAN MALAYSIA
CULINARY ARTS

Course code: JPK/701/22 Jld.10 (049)/HT-012-4:2011
The industry of culinary arts is fast-paced and very interesting. 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 and wonderful things about food and more.

At RIAMTEC School of Culinary Arts, we encourage you to think out of the box 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.
ENTRY REQUIREMENTS
Completed SPM / 17 years old and above
DURATION
2 Years 3 months (including 3 months on job training)
INTAKES
April / August
PROGRAMME STRUCTURE

SIJIL KEMAHIRAN MALAYSIA (SKM)

LEVEL 2
PRACTICAL COURSE MODULE

• COCU 1 Hygine, Kitchen Safety & Food Handling
• COCU 2 Cooking Technique
• COCU 3 Stock, Soups and Hot Sauce Production
• COCU 4 Main Course Production
• COCU 5 Rice and Farinaceous Production
• COCU 6 Appetizer Production
• COCU 7 Breakfast Production
• COCU 8 Dessert Production
• COCU 9 Catering Set-Up Activities
• COCU E1 Basic Kitchen Equipment Maintenance
• COCU E2 Basic Stewarding
• COCU E3 Basic Butchery

CORE ABILITY COURSE MODULE

• Basic Working Communication
• Interpersonal Behaviour Skill
• Work place ethics awareness
• Health, Safety and Environmental Awareness
• Communication Application
• Interpersonal Behaviour
• Workplace Culture Behaviour
• Health, Safety and Environment Adaptation
LEVEL 3
PRACTICAL COURSE MODULE
• COCU 1 Hygiene, Safety and Food Handling
• COCU 2 Food Production Quality Control
• COCU 3 Catering Activities Coordination
• COCU 4 Supervisory Administrative Function
• COCU E1 Basic Cost Control

CORE ABILITY COURSE MODULE

• Effective Communication
• Information Technology Awareness
• Leadership Skills
• Workplace ethics
• Administrative Skill
• Health, Safety and Environmental Consciousness

DIPLOMA KEMAHIRAN MALAYSIA (DKM)

LEVEL 4
PRACTICAL COURSE MODULE

• COCU 1 Food Production Hygiene, Safety & Health
• COCU 2 Menu Implementation
• COCU 3 Food Production Quality Assurance Monit
• COCU 4 Food Production Cost Control
• COCU 5 Food Production Daily Operation
• COCU 6 Food Production Staff Development
• COCU 7 Kitchen Equipment Maintenance Monitoring
CORE ABILITY COURSE MODULE
• Organisational Behaviour Awareness
• Health, Safety and Environment (HSE) Monitoring
• Relationship Management
• Etiquette Practices
• Strategic Thinking Skill
• Effective Communication Collaboration
• Change Management Awareness
• System Technology Application
EXTERNAL EXAMINATION

City & Guilds Examination Board United Kingdom

• Certificate in Food Preparation and Cooking (8065-01)
• Diploma in Food Preparation and Cooking (Culinary Arts) (8065-02)
• Advanced Diploma in Food Preparation & Cookery Supervision (8065-04)
 
 
 
Office Operating Hours
Monday - Friday
8:00am - 4:30pm

Saturday
8:00am - 12:00pm

Sunday and Public Holiday
Close


Location
Riam Institute of Technology
Lot 1305, Mile 3.5,
Riam Road,
98000 Miri, Sarawak, Malaysia.

Contact us
Tel: +60 85-613371
Fax: +60 85-612944