- 33, Jalan TBC 3, Taiping Business Centre, 34000, Taiping, Perak.
- Mon-Fri (8:30am - 5:30pm), Sat (8:30am - 1:30pm)
I561-005-3:2022
17 months
Noble School City Campus
Malaysian Skills Certificate (SKM)
This culinary arts programme provides exposure to commercial food preparation skills, from basic local cuisine to international fare. Trainees will learn:
Professional cutting techniques.
Preparation of stocks, mother sauces, soups & breakfast dishes.
Desserts & pastry plating.
Commercial food service.
Professional food presentation.
Basic nutrition & healthy eating.
Cost control & menu planning.
A 3-month culinary industrial training completes the program, equipping trainees with strong technical skills and high confidence to face the real working world.
Chef or assistant chef in hotels & restaurants.
Cruise ship chef / personal chef.
Food supplier / kitchen artist.
Catering or café entrepreneur.
Culinary skills trainer / instructor.
A culinary arts course in Malaysia is a technical and vocational education (TVET) programme that trains students in professional food preparation, cooking techniques, and kitchen operations for a career in the food and hospitality industry. Unlike general home cooking classes, these courses follow a structured, industry-recognised curriculum — typically covering everything from basic local cuisine to international dishes, professional cutting techniques, sauce and stock preparation, dessert and pastry work, food presentation, and cost control and menu planning.
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In Malaysia, culinary arts courses are usually certified under the Department of Skills Development (JPK) and aligned with National Occupational Skills Standards (NOSS), leading to a Malaysian Skills Certificate (SKM) upon completion.
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Programmes like Noble School’s Culinary Arts Operations combine classroom instruction with hands-on kitchen training and a period of industrial placement, preparing graduates for roles such as chef, kitchen supervisor, or food business owner.
The programme runs for 17 months, including a 3-month culinary industrial training placement at the end to give trainees real working experience before graduation.
Graduates receive the Malaysian Skills Certificate (SKM), aligned with NOSS Code I561-005-3:2022 under the Department of Skills Development (JPK) — a nationally recognised qualification for the culinary industry.
The curriculum covers professional cutting techniques, preparation of stocks, mother sauces, soups and breakfast dishes, dessert and pastry plating, commercial food service, professional food presentation, basic nutrition and healthy eating, and cost control and menu planning — spanning both local and international cuisine.
Graduates can work as a chef or assistant chef in hotels and restaurants, a cruise ship or personal chef, a food supplier or kitchen artist, a culinary skills trainer or instructor, or start their own catering or café business.
The Culinary Arts Operations programme is offered at Noble School City Campus (NSCC) in Taiping, Perak. You can register your interest directly on this page or contact NSCC at +605-808 1289 / WhatsApp +6017-861 5057 to arrange a campus visit or info session.
