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DIPLOMA KEMAHIRAN MALAYSIA
CULINARY ARTS
Accredited by JPK

Dive into the Exciting World of Culinary Arts!
The culinary arts industry is fast-paced and endlessly fascinating. It’s never just about cooking—it’s about exploring ingredients, experimenting with the senses, and discovering new and wonderful things about food.
Why Choose RIAMTEC School of Culinary Arts?
- Innovative Exploration: At RIAMTEC, we encourage you to think outside the box and experiment with food. Learn the basics of cooking, then break the rules to push the boundaries of your creativity.
- Sensory Experience: Culinary arts is about more than just taste—it’s about the interaction with the kitchen and the people around it, creating a full sensory experience.
- Skill Development: Hone your personal and culinary skills, and be on your way to carving a name for yourself in the industry.
Go beyond the conventional. Embrace the adventure of culinary arts and let your creativity shine. Your journey to becoming a culinary expert starts here!
ENTRY REQUIREMENTS
• Completed SPM / 16 Years old and above
• Be able to read and write in Bahasa Malaysia and English
• Physically Fit
DURATION
2.5 years (including 3 months on job training)
INTAKES
April & August
PROGRAMME STRUCTURE
SIJIL KEMAHIRAN MALAYSIA (SKM)
LEVEL 2 FOOD PREPARATION & PRODUCTION HT-012-2:2012
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 FOOD PREPARATION & PRODUCTION HT-012-3:2012
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 FOOD PREPARATION AND PRODUCTION SERVICE HT-012-4:2011
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