NorthLight School

Core Modules

• Food Preparation

Students are trained to measure and prepare raw ingredients required for cooking, marinate meats and seafood and cook simple Western dishes.



• F&B Service

Students are trained to set up a basic dining table in the Western setting and able to serve food with appropriate waiting skills.



• House-Keeping Service

Students are trained to use the appropriate tools, equipment and observe the hygiene standards to clean up a guest room, bathroom and furniture.

• Customer Service

Students are trained to provide customer service involving the use of communication skills over the telephone and through face-to-face contact and to carry out service recovery.

• Industrial Attachment

Students will go on a 2 months industrial attachment in the food & beverage sector or in house-keeping to gain hands-on practical training in a real work environment.

Elective programs are carefully selected to ensure that students have a holistic understanding and appreciation of the vast opportunities available in the Hospitality Industry. Each elective consists of 50 hours of thorough training to prepare them for the industry.

Local Cuisine
Local Cuisine is as colorful if not more interesting then Western Cuisine. Students use herbs & spices to cook mouth watering local favorites like Fish Curry, Soto Ayam, Rendang, Nasi Lemak, Longtong, Mee Goreng and Kuih-Muih, just to name a few.

Beverage Appreciation
This elective celebrates the diverse choices of beverages available. To ensure that the hospitality students appreciate the Beverage Industry, they are trained to understand the origins of the different types of beverages. Topics covered include: Water, Juices, Coffee & Tea and Mocktails. Topics on Alcoholic Beverages are also briefly covered. Students go through intensive practical sessions on beverage mixing and "blind tasting" exercises.

Deli Operations
Students are given the challenge to operate the Northlight Deli. They will prepare and serve delicious salads, soups, sandwiches, puffs, cakes, pastries and various types of coffee.

Bread Making
There is no mistaking the aroma of freshly baked bread once the baker's oven is fired up. The students will learn to make Brioche, Rolls, Baguettes, Walnut Bread, White Bread, Vienna Bread and Wholemeal Bread.

Pastry Making
Everyone loves freshly baked pastries. Their rich, buttery taste and crisp texture are hard to resist. The students are taught a selection of traditional classics like Apple Pie, Chicken Pie, Croissant, Danish, Eclairs, Scones to delicious modern creations.

Cake Making
Cake is traditionally served at birthdays, weddings, festive occassions and anniversaries. The students will learn to bake traditional basic cakes like Sponge Cake, Swiss Roll, Butter Cake, and Fruit Cake to the modern favorites like Mousse Cakes, Chocolate Cake and Cheese Cake.

Progression Opportunities
ISC Food Preparation and Service Course graduates with good results may apply for progression to ITE Nitec level courses in Culinary Skills (Western) or Food & Beverage Operations.

Career Prospects
ISC Food Preparation and Service Course graduates can be employed in the food and beverage outlets & in housekeeping.

ISC in Food Preparation & Services

Module 1 - Food Preparation Set up work area Clean work area Clean cooking utensils Prepare vegetables for cooking Prepare meat for cooking Prepare poultry for cooking Prepare seafood for cooking Store fresh and pre-prepared cooked food Store dry and preserved foods Thaw frozen food Prepare stock Prepare gravy Prepare sauce Prepare soup Cook vegetable, egg, potato, rice and pasta Cook meat, poultry, fish and seafood Prepare salad Prepare sauce and dressing for salad Prepare sandwiches Prepare desserts Prepare fruit platter Set-up buffet table Maintain buffet presentation and food items Clear buffet Cultivate customer contact and support Identify needs of customers Handle difficult customers Handle service breakdowns and recovery

Module 2 - Housekeeping Service Prepare housekeeping trolley Make bed Clean guest room Clean bathroom Service mini-bar Requisition stock items from store Clean public areas Perform night turn-down service Collect soiled guest laundry Press guest clothings Deliver clean guest laundry Handle soiled linen and uniform Conduct linen inventory Cultivate customer contact and support Identify needs of customers Handle difficult customers Handle service breakdown and recovery

Module 3 - Food & Beverage Service Fold napkins Clean/polish service equipment Prepare condiments Prepare F&B equipment Replenish F&B supplies Stock service/ side station Set dining tables Set buffet table Count physical stock of F&B equipment Set up function room Set up coffee and tea stations Perform housekeeping Handle simple guest enquiries and requests Seat guests Take simple guest orders Change table setting Prepare beverages Serve food and beverage orders Clear finished courses Clear table at end of service Present bill to guest Prepare room service tray Replenish mini-bar items Cultivate customer contact and support Identify needs of customers Handle difficult customers Handle service breakdown and recovery