Your First Step Into the Culinary World
KAGC’s Certificate in Food Preparation and Production offers a comprehensive introduction to culinary fundamentals, laying the groundwork for future specialization in the food and beverage industry. Designed for beginners and aspiring chefs, the programme emphasizes practical mastery, kitchen discipline, and professional standards.
Students will undergo structured training in:
● Foundational cooking techniques and knife handling
● Preparation of essential culinary components: sauces, stocks, soups
● Western and Asian dishes, including appetisers, entrées, and desserts
● Culinary creativity through professional plating and presentation
● Basic kitchen management, workflow, safety, and hygiene compliance
Upon completion, graduates will possess the competencies required to advance into diploma-level studies or entry-level kitchen positions. This Certificate serves as an ideal first step for anyone passionate about culinary arts and eager to build a career in the dynamic world of food production and gastronomy.
Why Choose KAGC’s Certificate in Food Preparation and Production?
Hands-On Culinary Training
- 70% of the program is kitchen-based practice using real tools and recipes.
Small Class Size & Chef Mentorship
- Personalized feedback,1-on-1 coaching, and real-life kitchen management exposure.
Strong Graduate Outcomes
- Alumni were hired by 5-star hotels, cruise lines, cafes, and Michelin-rated restaurants.
Affordable with PTPK Loan Options
- Eligible students can access interest-free loans and flexible payment plans.
Inside the Certificate in
Food Preparation and Production Program
Who Should Apply?
- School leavers aged 16 to 23
- Students passionate about cooking, gastronomy & pastry
- Looking for a fast-track professional diploma with strong job placement support.
Course Format & Features
- I561-005-2:2022
- 9 months program
- Bilingual-based instruction with multicultural kitchen environment
- Certified by JPK (Malaysia) and aligned with international culinary standards
- Certificate in Food Preparation and Production, Level 2 of Malaysian Skill Certificate (SKM)
Program Modules
- Cooking Techniques
- Stock, Soups and Hot Sauce Production
- Main Course Production
- Rice and Farinaceous Production
- Appetizer Production
- Breakfast Production
- Dessert Production
- Hygiene, kitchen safety, and Food Handling
- Catering Set-Up Activities
- Basic Kitchen Equipment Maintenance
- Basic Stewarding
- Basic Butchery
What You’ll Gain from This Certificate
Real-World
Culinary Skills
Culinary Skills
Recognized Culinary
Qualification
Qualification
Strong Foundation for
Advanced Culinary Training
Advanced Culinary Training
Ready to unlock these benefits? Don’t miss the chance
Real Stories, Real Results
FAQ
At hotels that are smaller or provide fewer services, a candidate with a certificate in food and beverage may be considered as a candidate. More prominent or established hotels may require a diploma or degree in the same field to move up the corporate ladder. However, everyone has to begin somewhere, so to get into this industry, with relevant on-the-job training (which is included in this program) and experience, you may choose to further your studies after accumulating more experience, which is highly beneficial to your continuous learning.
Students will undergo six months of theoretical and practical which will be delivered in class and posted in a real working environment within the hospitality industry for six months to gain on-the-job experience before being awarded the Certificate in Food & Beverage Service.
Students will be evaluated through both written and practical assessments.
This Level 2 Certificate in Food & Beverage Service will be awarded by Jabatan Pembangunan Kemahiran (JPK) upon the program's completion and the requirements.
Yes, you can. You may continue your education in hospitality management to gain high-level recognition with this Certification.
Ready to Start Your Culinary Journey
ACADEMIC PARTNERS
Accredited by JPKOur Certificate in Food Preparation & Production is accredited by Jabatan Pembangunan Kemahiran (JPK), Malaysia’s national skills development authority. This accreditation ensures that the programme meets professional culinary training standards, combining essential kitchen competencies with recognised industry-focused outcomes. Students graduate with qualifications endorsed by JPK, strengthening their credibility for career opportunities in hotels, restaurants, cafés, and food service establishments across Malaysia. The certification also serves as a strong foundation for further culinary studies and higher-level professional pathways.
