1. SILVERSPOON INTERNATIONAL COLLEGE No. 12 – 12A, Jalan OP 1/3, Pusat Perdagangan One Puchong, Off Jalan Puchong, 47160 Puchong, Selangor Darul Ehsan, Malaysia. T: +6 03 8075 9923 F: +6 03 8076 9953 E: info@silverspoon.edu.my W:silverspoon.edu.my Skills For Life Silverspoon International College (SSiC) was established to offer aspiring students and working adults a wide range of internationally-accredited courses to meet their educational and skills needs at an affordable cost. SSiC as a training centre specializing in Culinary and Hospitality skills development is approved by the Jabatan Pembangunan Kemahiran (JPK) under the auspice of the Malaysian Ministry of Human Resources. To add to the marketability of our graduates in the international scene, the college is also licensed as an exclusive centre for the prestigious UK’s City & Guilds (C&G) for higher education through a comprehensive range of internationally-recognized courses, ranging from Foundation to Diploma and Advanced Diploma programs. Sijil Kemahiran Malaysia Level 1 Sijil Kemahiran Malaysia Level 2 CULINARY PASTRYF & B Foundation Diploma Advanced Diploma CULINARY PASTRYF & B All courses involve close liaison with the Ministry of Human Resources; Ministry of Culture, Arts, & Heritage; Ministry of Youth & Sports; hotels as well as the hospitality and tourism industries. The courses offered are competence-based and carefully-crafted to meet the strict National Occupational Skills Standards (NOSS), endorsed by the Malaysian Government. They were designed and approved by JPK, also referred to as the Department of Skills Development (DSD). SSiC graduates with the C & G Diploma or Advanced Diploma may choose to further their studies at universities towards a Bachelor degree.

2. Skills For Life CULINARY ARTS AIMS To provide students with a sound basic training in culinary skills for the hospitality and food service industry. To understand the importance of hygiene and safety standards in the food production environment. Upon completion of the course, students will acquire confidence in organising and running the kitchen operation as well as basic knowledge of the pastry, butchery, larder, hot kitchen and cold kitchen productions. Students will also be guided on menu planning and costing. SKM Levels 1 & 2 COURSE CONTENT Introduction to the Hospitality Industry Basic Sanitation, Hygiene and Safety Kitchen Organisation Culinary Skills- Practical Intro to Food Costing & Menu Planning Hospitality English PASTRY ARTS AIMS To train and develop students with proper techniques in baking and pastry preparation in the hotel industry, bakery/pastry shop and commercial baking and pastry production unit. Students graduating from this course will learn how to prepare and use appropriate baking and pastry preparation methods as instructed in accordance to recipes. They will also be proficient in the hygiene and safety standards being practiced during productions. SKM Levels 1 & 2 COURSE CONTENT Introduction to the Hospitality Industry Basic Sanitation, Hygiene and Safety Bakery and Pastry Technology Bakery and Pastry- Practical Hospitality English F & B SERVICE AIMS To provide students with the practical and technical skills required in the food and beverage operations of the hospitality industry. Upon completion of the course, students will acquire the basic skills and confidence in organising a small to medium-sized restaurant set-up and customer service standards. They will also be technically knowledgeable in areas dealing with restaurant and bar equipment, including maintenance. SKM Levels 1 & 2 COURSE CONTENT Introduction to the Hospitality Industry Basic Sanitation, Hygiene and Safety Restaurant and Banquet Operations Room Service Operations Creative Menu Planning and Implementation Hospitality English C & G Diploma in Food Preparation and Cooking COURSE CONTENT Safety at Work Food Safety & Hygiene Kitchen Maintenance and Design Budgeting, Costing and Control Nutrition and Dietetics Fundamentals of Menu Planning Culinary Artistry Preparation, Cooking and Service: o Meat Dishes o Poultry & Game Dishes o Fish, Shellfish & Seafood Dishes o Stocks, Sauces and Soups o Pulse and Vegetable Dishes o International Pastries & Desserts o Local Sweet Delicacies o Farinaceous Dishes o Pasta and Rice Dishes o Cold Preparation Dishes o Egg Dishes and Savouries C & G Diploma in Patisserie COURSE CONTENT Safety at Work Food Safety & Hygiene Kitchen Maintenance and Design Budgets, Costing and Control Culinary Artistry Prepare: o Meringue-based Products and Desserts o Gelatine-set Desserts o Simple Frozen Desserts o Hot and Cold Sauces Prepare and Bake: o Pastry-based Products and Desserts o Cakes and Sponges o Chemically-aerated Products o Fermented Products o Fruit-based Desserts Prepare and Cook: o Creams, Fillings and Glazes o Decorative Mediums Prepare and Use: C & G Advanced Diploma in Culinary Arts COURSE CONTENT Food Safety Operations and Supervision Staff Organisation in the Kitchen and Ancillary Areas Product Development and Presentation Cultural Dimensions of Food Costing, Budgets and Control Materials Management in Culinary Arts Production Systems, Planning and Organisation in Culinary Arts Quality Assurance of Products and Services Menu Policy and Planning Culinary Artistry (optional) Training and Team Development C & G Diploma in Food & Beverage Service COURSE CONTENT Safety at Work in Food & Beverage Service Hygiene at Work in F & B Service Security at Work in F & B Service Personal Skills & Attributes in F & B Service Customer Care in F & B Service Product Knowledge in F & B Service Billing and Checking Procedures General Pre-Service Procedures Provide a Table Service Provide a Silver Service Provide a Counter Service Provide a Carvery or Buffet Service Provide other styles of Table Service Provide a Table Drinks Service