This course is designed to train and educate trainees to be absorbed into various culinary related roles in both the private and government sector. Objective of this course is to provide a complete exposure and guidance to trainees in the field of food preparation and production service, culinary, catering and hospitality. The concept of this program is to offer emphasis on practical training and focus on food preparation and production, food outlet management and hospitality, which are in line with current industry requirement.