DTM10083 FUNDAMENTAL OF TOURISM AND HOSPITALITY TOPIC : CHEF ASSOCIATION OF MALAYSIA MOHAMMAD SHAHRIZAL BIN ZAINUDDIN ( 17DUP22F2011 ) MOHAMMAD NASRULLAH FAIZ BIN ABDULLAH ( 17DUP22F2020 ) HARANI A/P KRISHNAN ( 17DUP22F2026 ) MUHAMMAD SAIFUDDIN AKMAL BIN AHMAD ( 17DUP22F2004 ) LECTURER NAME : MADAM DR. MAZLINA BINTI JAMALUDIN MEMBERS NAME :
INTRODUCTION : Chefs Association of Malaysia ( CAM ) is endeavors for work hard hand in hand with Malaysian chefs and take them along to be apart with world class standard . It is also actively nurturing local talents in culinary industry . 1
ROLES : 2 To be a profesional in creat link friendship together to build a knowledge and skills with a culinary cooperation We need to promote and improve to the art of cooking as well as to uphold and enhance the image of the chefs in Malaysia to show how proud of it in both locally and internationally, promoting the heritage of Malaysia and food product of it. Chefs Association of Malaysia wish to invite all professional and general public that visit the website for more often to help to build an comprehensive and extensive culinary portal .
IMPACTS : 3 • The Covid-19 pandemic has impact the Malaysian economi . The tourism industry can't able to progressing with the closure of the international borders. This has directly affected the hospitality, culinary and events industry in Malaysia. Through the the hotels, resorts and property development business segments are stimulating local economic activities .
CURRENT TRENDS : 4 Chefs Association of Malaysia at Penang since 2016 is known now as Penang Chefs Association. Penang Chefs Association has since been growing and is still increasing in its membership. there also related some of activities. Penang Chefs Association through its Welfare Fund had assisted its member in their difficult time and had been active in organizing charity events to help.
FUTURE OUTLOOK : 5 Chefs teens work hard in the kitchen and they will be training as a foundation for a range of academic to be a professional careers. They will learn about conviction of life skills and knife skills in the kitchen. It will a meaningfully in fulfilling life. Hence, Faculty of Hospitality & Tourism and Faculty of Culinary Arts have customised their curriculum to ensure students grasp the concept of excellent customer satisfaction with good soft-skills programmes at all levels.
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