Culinary
Arts Centre Sdn. Bhd.
2530, Level 5, Harbour Trade Centre,
Gat Lebuh Macallum,10300 Penang, Malaysia.
Tel : 604-263 7721 Fax : 604-263 6721
Email : lebruce@pc.jaring.my |
 |
|
|
|
 |
|
|
 |
|
|
Examination
Training & Achievements
|
 |
PRACTICAL
EXAM
Culinary Arts Center is very honor to have
the Chefs Association participation in its
practical exam for it's Certificate /Diploma
program. Andy Oh ,Vice-Chairman of the C.A.M
(Pg) Chapter was the judge for the Jan Intake
practical exam. Students need to prepare 5course-menu
for the test. After the practical, Chef Andy,
who is also the chef gave some tips on cooking
and food presentation. The best practical
team went to team B ( Hong Soon Kee, Ching
H'ng Pin and Lee Chwen Tzong. |
CHEFS ASSOCIATION OF MALAYSIA, PENANG CHAPTER (CAM PG. CAHPTER)
Students of CAC are encouraged to join the association which is very active in Malaysia.. Students who are admitted as members will be awarded a Membership Certificate. Members are entitle to souvenirs, magazines, Chefs Table , and Annual Dinner. The Association organized cooking competitions such as Battle of the Chefs, Penang Culinary Challenge, cooking events and demonstrations where members are encouraged to attend or participate. |
|
The center encourages its students to join
the association for a good career. In April,
12 students were accepted as members at a
function. The students received their membership
certificate, card, sticker, pin and free New
Asia Cuisine and Wine magazine. Photo shows
new members with Mr. Franco Ho, chairman of
CAM PG. CHAPTER. |
|
|
|
| Students
Views |
All
my life I have the secret desire to be the
catering business. I started from the hawker
and did the climbing after that. At present,
I cater and operate a cafeteria in one of
the multinational Industry.
I wouldn't be worth much at first. A man must
prove his worth as he goes along. After graduating
from Culinary Arts Centre, I have diversified
myoutlets in cafeteria, from Western food
to pastry and bakery.
Thanks to CAC and to Mr Bruce Lee, Salute
You!!
You did tremendously in smoothing over the
rough spot-with no thought of reward. May
all coming years bring you many more happy
ventures-the reward for all that you have
done for others. |
|
Mohammad
Nasser B.Mohammad Noor(Diploma'95)
|
| "CAC
has courses for all ages." |
|
Azizah
BTE Hassan(Short Courses student)
|
| "Your
reward/money will depend on the skills you
mastered." |
|
Allan
Ong Khye Beng(Sous Chef)
|
 |
It was a proud day for Maria Wong of Sarawak when she clinched the Most Promising Future Chef Award in the 13th Anniversary cum graduation dinner held by CAC at Shangri-La hotel in Penang Recently. She is also beat 17 others to win the best trophy project, congratulation to Maria! |
I write to thank you for the crash course
given to my wife and 2 kitchen staff in Penang
last month. It was a great learning experience
for them especially with your easy to understand
teaching method and great patience.
For your information, I have received some
feedback from my Hotel guests on the improved
quality and presentation of our Oriental dishes
which I must attribute to your professional
tutorage.
Edward Boediman
General Manager
Polonia Hotel, Indonesia. |
| |
|
|
|
 |
TRAINING,
TRAINING is the BASIC foundation
Every 3 months CAC students will get a feel of the
real situation of a busy kitchen where accuracy
and proper timing is essential in food production.
They are attached to selected areas of the kitchen
such as Cold , Asian, Main and the Pastry where
they will follow the masters of the trade.
They will be required to perform as an apprentice/
kitchen helper and to assist the kitchen team in
their daily duties and tasks with the supervision
and the CHEF.
Here is a group of cheerful and well 'polished'
students who has just finished their 3 months of
exiting training.
Photo taken with staff of the Pastry team with Mr
Gilbert Jung, General Manager of the Hotel. Other
students are also currently doing their practical
in various hotels in Penang. At the end, they will
be rewarded with a testimonial and knowledge gained
from the hotel/restaurant. |
|
MLVK Majlis Latihan Voksaional Kebangsaan SKM (National
Occupational Skills standards) Pembantu Penyedia Makanan/Penydia
Makanan/ Keua Seksyen Penyedia Makanan (Commis / Cook
/ Chef De Partie - Certification.
We are pleased to announced the 9th batch of students
who had received their certificate for commis (Pembantu
Penyedai makanan - Tahap 1 )
Fong Yong Hwa, Fong Yim Hui, Goh Kean Tat, Goh Seng
Tat, Kang Lai Siang, Law Kheng Eap, Lee Kee Xin, Lim Boon
Keat, Lim Chee Ming, Oh Lai Ling, Seah Kok Peng, The Jia
Ching. |
|
 |
 |
| CULINARY
ARTS CENTRE |
NATIONAL
VOCATIONAL TRAINING COUNCIL
MINISTRY OF HUMAN RESOURCES, MALAYSIA |
CULINARY
ARTS CENTRE
AN ACCREDITED CENTER OF THE NATIONAL VOCATIONAL TRAINING
COUNCIL (MLVK) |
| WE
PROVIDE THE MALAYSIA SKILL CERTIFICATE OF COOKING LEVEL
1 AND LEVEL 2. LEVEL 3 SHALL BE
OFFERED IN LATE NOVEMBER 2002 |
| 1 |
CERTIFICATE
OF COMMIS (PEMBANTU PENYEDIA MAKANAN)
Code : L-040-1 (LEVEL 1) |
| 2 |
CERTIFICATE
OF COOK (PENYELIA MAKANAN)
Code : L-040-2 (LEVEL 2) |
| 3 |
CERFITICATE
OF CHEF DE PARTIE (PENYELIA/ KETUA SEKSYEN/ PENYEDIAAN
MAKANAN)
Code : L-040-3 (LEVEL 3) |
| COMPETENCY
BASE EDUCATION |
|
|
|
 |
|
|
|
