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Micro-Credential in Cuisine Operation and Management CUI3174 (BAHM)

Overview: 

This module provides a course of study on the cuisine operation and management that is relevant and industry driven. This will also address the shortage of skilled labor for the hospitality and food service industry. Furthermore, this module will give an opportunity to those wishing to pursue a career as a chef and the necessary skills and knowledge in food preparation and cooking of ethnic cuisine.

Programme Fee

Awarding Body: 

This programme is designed, delivered, assessed and awarded by SEGi University through the Africa Open Learning Platform. 

Endorsement & Recognition: 


This programme is recognized and endorsed by the Seychelles Qualifications Authority (SQA), established under the Seychelles Qualifications Authority Act of 2005. 

Discipline: 
Hospitality
Entry Requirements: 

Entry Requirements - No 
Age Experience - 19 Years Above 
Language Proficiency - Yes 
Numeracy Proficiency - No 
Pre-requisites - No

Contents: 
  1. Introduction 
  2. Food-borne illness, poisoning & contamination
  3. Energy, water and dietary allowances
  4. Kitchen and food management
  5. Malaysian cuisine
  6. A buffet menu
  7. Snack preparation
  8. Preparation for main course
  9. Malaysian desserts & sweet
  10. Western cuisine: breakfast set menu
  11. Western cuisine: luncheon and dinner set menu
Assessments: 

 Assignment - 10%
 Practical Test 1 - 20%
 Practical Test 2 - 20%
 Practical Final - 50%

Career Opportunities: 

With great understanding of the hospitality industry through this programme, you can excel in areas such as hotels, restaurants, retailing, transportation, travel agencies, airlines, cruise, and tour operations.