Course Overview
The Malaysian Skills Certificate (SKM) Programme in Culinary Arts offered at Kolej Ambitious is a comprehensive skills training pathway designed to produce competent and skilled talent for the food and hospitality industry. The programme combines SKM Level 2: Food Preparation and Production and SKM Level 3: Culinary Arts Operations, structured to progressively develop students’ skills from foundational to advanced levels.
Through a hands-on, industry-based learning approach and real-world exposure, students are trained to become competent, disciplined, and industry-ready individuals who can meet current workforce demands.
Graduates of this programme can pursue various career paths in the culinary industry, such as kitchen assistants, Commis Chefs, Demi Chefs, and also have the opportunity to grow as entrepreneurs in the food business.
This programme reflects Kolej Ambitious’s commitment to producing highly skilled professionals who can contribute to the growth of the culinary industry in Malaysia and beyond.
Programme Objectives
To produce skilled and professional chefs who are ready to enter the culinary industry.
To develop practical skills in kitchen operations, food safety, and food service management.
To encourage creativity and innovation in food preparation and presentation.
To instil strong discipline and work ethics, including teamwork and kitchen hygiene standards.
To provide real industry exposure through practical training and strategic collaborations.
To enhance students’ employability and competitiveness for both local and international career opportunities.
Vision
To be a leading culinary training program that nurtures skilled, creative, and industry-ready professionals who can thrive in the evolving modern culinary industry.
Mission
- To provide culinary skills training based on industry standards and professional kitchen practices.
- To develop strong competencies in kitchen operations, food safety, and professional work ethics.
- To encourage creativity, innovation, and critical thinking in food preparation and culinary arts.
- To nurture disciplined, ethical, and adaptable individuals who can excel in diverse industry environments.
- To establish strategic partnerships with industry players to enhance training opportunities and graduate employability.
- To provide a conducive, safe, and technology-driven learning environment that keeps pace with the latest developments in the culinary industry.
Programme Learning Outcome (PLO)
| No | Learning Outcome Cluster | Programme Learning Outcome (PLO Statement) |
|---|---|---|
| 1 | Knowledge and Understanding | Apply basic knowledge and culinary principles, including food sanitation, nutrition, and cooking techniques in accordance with industry standards. |
| 2 | Cognitive Skills | Use critical thinking skills to solve operational kitchen problems and make accurate decisions in dynamic working situations. |
| 3 | Practical Skills | Perform technical food preparation skills (mise-en-place, cooking, and serving) efficiently using professional equipment in accordance with established SOPs. |
| 4 | Interpersonal Skills | Demonstrate effective communication and teamwork to ensure smooth kitchen operations (Kitchen Brigade system). |
| 5 | Ethics and Professionalism | Exhibit professional behaviour, strong work ethics, and responsibility towards safety and hygiene in the culinary working environment. |
Programme Study Plan
| Level | Learning Components |
|---|---|
| SKM Level 2 | Core Abilities Units Level 1 and Level 2, TVET Preparation Module Level 2, Competency Units Level 2 |
| SKM Level 3 | Core Abilities Units Level 3, TVET Preparation Module Level 3, Competency Units Level 3 |
| Industrial Training | Industry exposure and practical training in real working environments |
Entry Requirements
Career Path
Education
TVET Education Industry
Hotel Industry
