This course discusses economic principles to be applied into business environment. It outlines the economic key issues facing the business world today and key concepts relevant to the business and economic decision making.
This course discusses economic principles to be applied into business environment. It outlines the economic key issues facing the business world today and key concepts relevant to the business and economic decision making.
This course provides an emphasis on accounting concepts, definition and recognition of assets, liabilities, income and expenses, analysis of financial performance, statement of financial position, statement of cash flows, the concept of cost volume profit analysis and cost control management system. In addition, this course also takes into account the perspective of users of accounting information, particularly in terms of the interpretation and use of accounting information in making investment decisions ensuring the success of management in an organization.
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.
This course provides an emphasis on accounting concepts, definition and recognition of assets, liabilities, income and expenses, analysis of financial performance, statement of financial position, statement of cash flows, the concept of cost volume profit analysis and cost control management system. In addition, this course also takes into account the perspective of users of accounting information, particularly in terms of the interpretation and use of accounting information in making investment decisions ensuring the success of management in an organization.
This course will discuss about safety in general, self-protection and safety equipment, also the identification of chemical hazard. It also focuses on chemicals classification. The relationship between chemical and their toxicology, labelling, handling, storage and transportation will also be discussed. Other topics such as chemical waste management, flame, chemical safety acts and management, chemical database will be included in this course.
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.
