{"id":2131,"date":"2025-07-08T11:25:02","date_gmt":"2025-07-08T03:25:02","guid":{"rendered":"https:\/\/yahos.edu.my\/?page_id=2131"},"modified":"2025-07-14T01:40:57","modified_gmt":"2025-07-13T17:40:57","slug":"bakery-skm-level-2","status":"publish","type":"page","link":"https:\/\/yahos.edu.my\/index.php\/bakery-skm-level-2\/","title":{"rendered":"SIJIL KEMAHIRAN MALAYSIA TAHAP 2 – BAKERY"},"content":{"rendered":"\n
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Bakery Production<\/h2>\n\n\n\n

HT-013-2:2011<\/h6>\n\n\n\n
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Program Duration<\/strong><\/p>\n\n\n\n

6 Months<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n<\/div><\/div>\n\n\n\n

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Mode Of Study<\/strong><\/p>\n\n\n\n

Full Time Study<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n<\/div><\/div>\n\n\n\n

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Apply Now<\/a><\/strong><\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n\n\n\n

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Program <\/span>Overview<\/span><\/h2><\/div>
The need for qualified and experienced bakery professionals is growing\u2014both now and in the years ahead. With a shortage of skilled, hands-on experts in food preparation, the private sector\u2014particularly in tourism, hospitality, and food & beverage industries\u2014is actively seeking trained personnel. Even the public sector faces a lack of experienced bakery specialists, making this a high-potential career path.
Internationally, demand is also strong, with excellent job prospects for skilled bakers in regions facing a shortage of trained bakery staff.
The Bakery Production (Level 2)<\/strong> programme prepares learners with practical, job-ready skills in areas such as:
– Safety, health, and hygiene practices
– Preparation of sweet and savoury fillings
– Doughnuts, buns, muffins, and pizza making
– Bakery product handling and storage
– Basic bakery sales and marketing
Graduates of this programme are equipped to work in bakeries, cafes, restaurants, hotels, and other food service environments, or even start their own baking business.<\/span><\/div>\n<\/div><\/div>\n\n\n\n
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Programe <\/span>Details<\/span><\/h2><\/div><\/span><\/div>\n\n\n\n
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Bakery-Production<\/a>Download<\/a><\/div>\n\n\n\n
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MQA-Level-1-3<\/a>Download<\/a><\/div>\n<\/div><\/div>\n\n\n\n
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Malaysian Skills Certificate Level <\/strong>2<\/h5>\n\n\n\n
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<\/div><\/i>SAFETY, HEALTH AND HYGIENE PRACTICES \/ HT-013-2:2011-CO1<\/span><\/a><\/div>\n\n\n\n
<\/div><\/i>SWEET AND SAVOURY FILLING PREPARATION \/ HT-013-2:2011-CO2<\/span><\/a><\/div>\n\n\n\n
<\/div><\/i>DOUGHNUT PREPARATION\/ HT-013-2:2011-CO3 <\/span><\/a><\/div>\n\n\n\n
<\/div><\/i>BUN PREPARATION \/ HT-013-2:2011-CO4<\/span><\/a><\/div>\n\n\n\n
<\/div><\/i>PIZZA PREPARATION \/ HT-013-2:2011-CO5<\/span><\/a><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
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<\/div><\/i>MUFFIN PREPARATION \/ HT-013-2:2011-CO6<\/span><\/a><\/div>\n\n\n\n
<\/div><\/i>BAKERY PRODUCT AND MATERIAL HANDLING \/ HT-013-2:2011-CO7<\/span><\/a><\/div>\n\n\n\n
<\/div><\/i>BAKERY PRODUCT SALES & MARKETING \/ HT-013-2:2011-E01<\/span><\/a><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n\n\n\n
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Minimum Qualifications<\/h4>\n\n\n\n
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The minimum entry requirement for the is one of the following:<\/p>\n<\/div><\/div>\n\n\n\n

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Basic literacy and numeracy skills (reading, writing, and arithmetic)<\/h2>

Applicants must possess basic literacy and numeracy skills, specifically the ability to read, write, and perform basic arithmetic operations. These foundational skills are essential to ensure participants can effectively follow instructions, complete assignments, and engage in hands-on learning throughout the programme.<\/p><\/div><\/div><\/div>\n\n\n\n

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Malaysian aged 16 to 45 years old<\/h2>

Applicants must be Malaysian citizens<\/strong> aged between 16 to 45 years old<\/strong><\/p><\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Your Passion Starts Here<\/h2>\n<\/div><\/div>\n\n\n\n
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Join The Courses<\/strong><\/span><\/a><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n<\/div><\/div>\n<\/div><\/section><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-basic","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-2131","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/yahos.edu.my\/index.php\/wp-json\/wp\/v2\/pages\/2131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yahos.edu.my\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/yahos.edu.my\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/yahos.edu.my\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yahos.edu.my\/index.php\/wp-json\/wp\/v2\/comments?post=2131"}],"version-history":[{"count":5,"href":"https:\/\/yahos.edu.my\/index.php\/wp-json\/wp\/v2\/pages\/2131\/revisions"}],"predecessor-version":[{"id":3386,"href":"https:\/\/yahos.edu.my\/index.php\/wp-json\/wp\/v2\/pages\/2131\/revisions\/3386"}],"wp:attachment":[{"href":"https:\/\/yahos.edu.my\/index.php\/wp-json\/wp\/v2\/media?parent=2131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}