1. To equip trainee with the skills and knowledge to prepare for healthier meals for the household.
2. To equip trainee with the safety and hygienic techniques from meal preparation to meal served.
3. To teach trainee a variety of dishes commonly served in household.

1. To educate on the safety precautions in wet and dry kitchen
2. To instill the importance of 100% adherence to hygiene when handling fresh, uncooked, cooked food
3. To adopt healthier methodology and dishes in meal preparation

1. Day 1 – Chinese Cuisine & Dessert
2. Day 2 – Western / Malay Cuisine
3. Day 3 – Plan your own menu (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.