CISTREC_ADI_I561-005-2n3 2022 CULINARY ARTS OPERATION_11/2025
379 days / 2880 hours
The food and beverage industry consists of a wide range of establishments and services, including restaurants, cafeterias, cafés, fast-food franchises, pubs, delis, food manufacturing operations, catering services, and food transportation providers. Work in this industry can involve various tasks, such as preparing, packaging, transporting, and serving food and beverages. Malaysia's food and beverage sector offers a diverse selection of dining establishments, ranging from hotel restaurants and independent eateries to chain restaurants offering international and ethnic cuisines, as well as smaller local establishments selling traditional delicacies. According to the UNWTO, approximately 1.19 million people in Malaysia were employed in the food and beverage industry in 2020. Employment opportunities in this sector are expected to increase as the industry continues to recover from the COVID-19 pandemic, particularly with more consumers returning to dine-in experiences from the end of 2021 onwards. To support the government's ambitious growth goals, the food and beverage segment of the tourism industry alone will require an estimated 497,000 additional workers, accounting for 17 percent of projected job openings. This sector is globally recognized as a rapidly expanding field, which highlights the need for well-trained personnel at all levels. Establishing a skilled workforce will help create structured career pathways and clearer guidance for individuals and organizations. Additionally, having a competent talent pool will position Malaysia as a center of excellence in the region and attract further investment into the country. There is a strong demand for skilled workers in this industry due to its rapid development. Based on the National Key Economic Activities (NKEA) under the Economic Transformation Programme, food and beverages are recognized as one of the core components of tourism-related leisure and business activities. As a result, the need for trained culinary and food service professionals from the Culinary Arts Operation sector continues to grow both locally and internationally.
BASIC WORKING COMMUNICATION
Z-009-1:2015-CA01
25h
PERSONAL BEHAVIOUR SKILL
Z-009-1:2015-CA02
38h
WORKPLACE ETHICS AWARENESS
Z-009-1:2015-CA03
10h
HEALTH, SAFETY AND ENVIRONMENTAL AWARENESS
Z-009-1:2015-CA04
27h
BASIC WORKING COMMUNICATION
Z-009-2:2015-CA01
25h
PERSONAL BEHAVIOUR SKILL
Z-009-2:2015-CA02
28h
WORK PLACE ETHICS AWARENESS
Z-009-2:2015-CA03
22h
HEALTH, SAFETY AND ENVIRONMENTAL AWARENESS
Z-009-2:2015-CA04
25h
EFFECTIVE COMMUNICATION
Z-009-3:2015-CA01
25h
INFORMATION TECHNOLOGY AWARENESS
Z-009-3:2015-CA02
15h
LEADERSHIP SKILL
Z-009-3:2015-CA03
78h
WORKPLACE ETHICS
Z-009-3:2015-CA04
22h
ADMINISTRATIVE SKILL
Z-009-3:2015-CA05
30h
HEALTH, SAFETY AND ENVIRONMENTAL IMPLEMENTATION CONSCIOUSNESS
Z-009-3:2015-CA06
30h
(ADI) PRACTISE KITCHEN HYGIENE AND SAFETY PROCEDURE
I561-005-2:2022-C01
4h
(ADI) PERFORM VEGETABLE AND POTATO CUTS
I561-005-2:2022-C02
4h
(ADI) PERFORM COOKING METHODS
I561-005-2:2022-C03
3h
(ADI) PRODUCE STOCKS
I561-005-2:2022-C04
5h
(ADI) PRODUCE THICKENING AGENTS
I561-005-2:2022-C05
3h
(ADI) PRODUCE MOTHER SAUCES
I561-005-2:2022-C06
10h
(ADI) PRODUCE SOUPS (BASIC)
I561-005-2:2022-C07
5h
(ADI) PRODUCE VEGETABLE DISHES
I561-005-2:2022-C08
10h
(ADI) PRODUCE SALADS
I561-005-2:2022-C09
10h
(ADI) PRODUCE APPETIZERS
I561-005-2:2022-C10
10h
(ADI) PRODUCE SANDWICHES
I561-005-2:2022-C11
10h
(ADI) PRODUCE BREAKFAST DISHES
I561-005-2:2022-C12
13h
(ADI) PRODUCE COUPE DESSERTS
I561-005-2:2022-C13
13h
(ADI) MONITOR KITCHEN HYGIENE AND SAFETY PROCEDURE
I561-005-3:2022-C01
3h
(ADI) PRODUCE SALAD DRESSINGS
I561-005-3:2022-C02
10h
(ADI) PRODUCE SAUCES
I561-005-3:2022-C03
10h
(ADI) PRODUCE SOUPS (INTERMEDIATE)
I561-005-3:2022-C04
10h
(ADI) PRODUCE POTATO DISHES
I561-005-3:2022-C05
10h
(ADI) PRODUCE RICE AND FARINACEOUS
I561-005-3:2022-C06
10h
(ADI) PRODUCE NOODLES
I561-005-3:2022-C07
10h
(ADI) PRODUCE PASTA
I561-005-3:2022-C08
10h
(ADI) PRODUCE MAIN COURSE DISHES
I561-005-3:2022-C09
15h
(ADI) PRODUCE PLATED DESSERT
I561-005-3:2022-C10
12h
INSTITUTE OF SKILL
Training Centre
