
- Facilitator: BORHANUDIN MOHD YUSOF @ MOHAMED
- Facilitator: TENGKU FARRAH MAIMUNAH BT T. MOHD YUSOF T. MOHD YUSOF
There is no content in this section.
To add content, click on the above link ‘Edit course text’

Course Synopsis This micro-credential (Mc) aims to provide fundamental knowledge and basic practical skills in pastry and baking production through the understanding of ingredients, equipment, tools, and standard preparation techniques used in the pastry industry. The Mc is relevant for beginners and aspiring bakers as it introduces the basic theories and principles of preparing sweet and savoury shortcrusts, pastes, and batters, including the functions of ingredients, leavening agents, standard recipes, and basic troubleshooting methods. Upon completion, participants will be able to explain basic pastry preparation principles, identify appropriate pastry production techniques and equipment, and produce basic pastry products according to standard preparation methods. Credit Hours 🕐 8 HOUR (SLT) Learning Outcome (LO) Describe the functional role of ingredients and various pastry tools and equipment. Explain the main principles and method of preparations of pastry products (Shortcrust, Quickbread and Choux paste) based on standardised recipes. Identify correct pastry production techniques, solutions, and product quality characteristics.
Course Synopsis This micro-credential introduces the fundamental concepts of postharvest physiology, postharvest loss, maturity indices, harvesting techniques, and packinghouse operations for vegetables. Learners will understand how physiological processes and proper handling techniques affect shelf life, quality, and market value of vegetables. Credit Hours 🕐 4 HOUR (SLT) Learning Outcome (LO) Explain postharvest physiology and factors causing postharvest losses. Describe major packinghouse operations including sorting, washing, drying, waxing, curing, and pre-cooling.
Course Synopsis This micro-credential introduces basic plant health problems caused by abiotic and biotic factors and their management. Learners will distinguish between disorder types, understand prevention and sustainable control strategies, and recognize how cropping system practices such as rotation and intercropping support healthier crop production. Credit Hours 🕐 8 HOUR (SLT) Learning Outcome (LO) Explain the principles of cropping systems and their influence on vegetable growth and productivity. Identify abiotic and biotic disorders affecting vegetable crops based on field symptoms and causal factors. Describe appropriate management strategies to improve vegetable health and reduce crop losses due to abiotic stress and plant diseases.
Course Synopsis This micro-credential provides fundamentals of soil as a planting medium, the importance of fertilization, and basic water management in agriculture. It explains about soil–nutrient relationships, nutrient uptake, and how fertilization enhances soil fertility and crop productivity. The topic also covers key principles of irrigation system design and installation to ensure efficient water use and sustainable crop production. Credit Hours 🕐 7 HOUR (SLT) Learning Outcome (LO) Explain the function of soil as a planting medium and describe the importance of fertilization in supporting healthy plant growth. Discuss the importance of water in crop production, the goals of effective water management, and the various irrigation systems used to meet crop water requirements efficiently.