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    Part 2 - Training Course Details (Cooking Course)

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    Emma Husin
    This document provides details of a 1-month cooking course, including its objectives, content, learning activities, target group, and trainer profiles. The course aims to teach fundamental cooking skills like knife skills and safety practices. It will cover topics such as sanitation, equipment use, and menu preparation over 48 hours. Hands-on training and lectures will be provided. The target group is unemployed individuals and housewives under the B40 category. Two trainers are identified, with credentials including culinary degrees and professional cooking experience.

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    Part 2 - Training Course Details (Cooking Course)

    Uploaded by

    Emma Husin
    96 views5 pages
    This document provides details of a 1-month cooking course, including its objectives, content, learning activities, target group, and trainer profiles. The course aims to teach fundamental cooking skills like knife skills and safety practices. It will cover topics such as sanitation, equipment use, and menu preparation over 48 hours. Hands-on training and lectures will be provided. The target group is unemployed individuals and housewives under the B40 category. Two trainers are identified, with credentials including culinary degrees and professional cooking experience.

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    cooking class

    Original Title

    PART 2 - TRAINING COURSE DETAILS (COOKING COURSE)

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    This document provides details of a 1-month cooking course, including its objectives, content, learning activities, target group, and trainer profiles. The course aims to teach fundamental cooking skills like knife skills and safety practices. It will cover topics such as sanitation, equipment use, and menu preparation over 48 hours. Hands-on training and lectures will be provided. The target group is unemployed individuals and housewives under the B40 category. Two trainers are identified, with credentials including culinary degrees and professional cooking experience.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    96 views5 pages

    Part 2 - Training Course Details (Cooking Course)

    Uploaded by

    Emma Husin
    This document provides details of a 1-month cooking course, including its objectives, content, learning activities, target group, and trainer profiles. The course aims to teach fundamental cooking skills like knife skills and safety practices. It will cover topics such as sanitation, equipment use, and menu preparation over 48 hours. Hands-on training and lectures will be provided. The target group is unemployed individuals and housewives under the B40 category. Two trainers are identified, with credentials including culinary degrees and professional cooking experience.

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    PART 2: TRAINING COURSE DETAILS – COOKING COURSE

    Section A: Course Details

    NO. ITEM ELABORATION


    1. Course Title Cooking Course
    2. Type of Course Technical
    3. Type of Training Classroom
    4. Skill Focus Area Cuisine Cooking
    5. Duration (Days) 1 month / 8 days / 48 hours
    6. Level of Certification
    7. Certification Body
    The course provides for participants who want to learn the
    fundamental skills of cooking and to improve their cooking skills. This
    course is structured to teach the basic concepts include sanitation,
    safety, menu knowledge, equipment usage and maintenance. From
    basic knife skills to the latest cooking techniques, participants will be
    able to prepare various cuisine such as Western style, Malay Style,
    Thai style and etc.
    Through this course, participants will be taught until they are
    proficient in any areas of expertise where they are not only learning
    in terms of technical skills but also entrepreneurship skills. They will
    8. Course Overview be guided in financial management involving savings, capital round
    businesses and daily expenses whereby the need of the skills to plan
    their business for the long term so that they can be competitive and
    sustainable. This would provide participants with the opportunity to
    diversify their businesses based on their new skills.
    Thus, with significant government support as a result of the Covid-19
    crisis, providing a training basis is the only path that can help to
    increase the participation among the group of B40 to involve in
    businesses that were in line with a government initiative to improve
    human capital productivity.
    SPM/ STPM
    9. Prerequisites Diploma / Degree or Equivalent
    Others
    The objective of the course is to provide hands-on experience with
    10. Course Objective ideas and innovation in specific areas related to food preparation,
    food presentation and food appreciation.
    At the end of this course, participants will be able to:
    1) Identify various cooking techniques
    2) Properly operate equipment and common culinary hand
    11. Learning Outcome tools.
    3) Practice safe work habits, identify safety hazards and ensure
    safety measures.
    12. Course Content Attachment 1
    Hands-On Training
    The instructional method for the lab is hands on experience for
    participants in preparation of various recipes, with close supervision
    13. Learning Activities of the chef.
    Lecture
    The instructional method for the lecture will consist of handouts and
    notes from the lecture.
    Target segment- Housewives, Unemployed, Individual under B40
    14. Target Group category
    Target location – target location will be PPR in Klang valley area

    Section B: Trainers

    NO. ITEM ELABORATION


    1. Trainer’s Profile Attachment II
    ATTACHMENT 1

    COURSE CONTENT / HOURS

    NO CONTENT / ACTIVITIES OBJECTIVES OUTCOMES HOURS


    Sanitation and safety measures. To emphasis on the importance Employ preventative 12 hours /
    1. of practicing personal hygiene safety measures. week
    in the kitchen.
    Equipment usage and To learn about the skill in knife, Demonstrate skill in tool 12 hours /
    2. maintenance tool and equipment. and equipment week
    handling.
    Menu preparation To setup and prepare menu Basic culinary product 12 hours /
    3. items. knowledge week
    Food handling and preparation To implement professional Production of food 12 hours /
    4. standards in food preparation products, menu week
    preparation.
    ATTACHMENT II

    TRAINER’S PROFILE

    1.0 GENERAL INFORMATION

    1.1 NAME : Muhammad Adeeb

    1.2 I/C No : 940603 -13-5167

    2.0 TRAINER’S PROFILE

    2.1 ACADEMIC QUALIFICATION

    i) Bachelor of Culinary Arts & Food Service Management


    Taylor’s University

    ii) Adv. Diploma in Patisserie & Gastronomic Cuisine


    Taylor’s University

    iii) Diploma in Culinary Arts


    Taylor’s University

    2.2 PROFESSIONAL MEMBERSHIP: NIL

    2.3 INDUSTRIAL EXPERIENCE

    i) May 2015 – Aug 2015


    Apprentice Chef at La Bergerie

    ii) Jan 2017 – April 2017


    Internship @ Nathalie’s Gourmet Studio

    iii) Aug 2017 – Aug 2018


    Line Cook @ Boulud Sud

    iv) Dec 2018 – Mar 2019


    Opening Team Chef @ table65

    2.4 OTHER RELATED STRENGTH (s) : Passionate about food.


    ATTACHMENT II

    TRAINER’S PROFILE

    3.0 GENERAL INFORMATION

    1.1 NAME : Arshad Zamir bin Mohd Azmi

    1.2 I/C No : 920702-10-6005

    4.0 TRAINER’S PROFILE

    2.1 ACADEMIC QUALIFICATION

    i) Diploma in Culinary Arts

    ii) Advanced Diploma in Patisserie and Gastronomic Cuisine

    iii) Bachelor Degree in Culinary Arts and Food Service Management

    2.2 PROFESSIONAL MEMBERSHIP: NIL

    2.3 INDUSTRIAL EXPERIENCE

    i) Internship at The Restaurant


    ii) Internship at Nathalies Gourmet Studio, Publika
    iii) Training at Le Parc Franck Putelat, Carcassonne

    2.4 OTHER RELATED STRENGTH (s) : Expertise in cooking Asian Cuisine

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