HEALTHY CULINARY PROGRAMME (HCP)

THE OBJECTIVES OF HCP:

• To equip trainee with the skills and knowledge to prepare for healthier meals for the household.
  

• To equip trainee with the safety and hygienic techniques from meal preparation to meal served.
  

• To teach trainee a variety of dishes commonly served in household.
  

SAFETY, HEALTHY AND HYGIENE MODULE

• To educate on the safety precautions in wet and dry kitchen
  

• To instill the importance of 100% adherence to hygiene when handling fresh, uncooked, cooked food
  

• To adopt healthier methodology and dishes in meal preparation
  

MEAL PREPARATION & ASSESSMENT

• Day 1 – Chinese Cuisine & Dessert
  

• Day 2 – Western / Malay Cuisine
  

• Day 3 – Plan your own menu (Assessment)
  

ASSESSMENT

End of Day 2, the trainer will work with the trainee to plan a breakfast and lunch meal for family and in order to pass the assessment, they need to ensure 100% safety and hygienic handling procedures from before to during and after dishes prepared.