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BASIC APPLICATION MICROSOFT PROJECT 2010 IN CONSTRUCTION INDUSTRY January 2017

INTRODUCTION

OBJECTIVES

Microsoft Project is a computer software application that can help project managers to plan and manage projects. This software can be used to create project plans in a level of detail appropriate for a project, and project control tasks can be scheduled automatically or manually and manage tasks, costs, employment, and various sources in detail according to suitability and requirements of the project. The software offer a more simple and effective way to become more productive and make a more informed decision. 1. Provide exposure and knowledge of Microsoft Project 2010 as "tools" in project management. 2. Provides basic skills of using Microsoft Project 2010 in terms of project planning, resource management and tracking project progress.

CONTENT

1. Introduction to Microsoft Project 2010 2. Construction or work list and sources 3. Project formatting and printing

TEACHING & LEARNING ACTIVITIES

1. Theory 2. Practical 3. Discussion

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

10 pax

VENUE

GCL Lab, Ungku Omar Polytechnic

FEE

MYR3,000.00 (excluding accommodation)

CONTACT US

Training and Continuing Education Unit Politeknik Ungku Omar (PUO) Jalan Raja Musa Mahadi, 31350 Ipoh, Perak. +60 5-545 7656 ext-1242


AUTODESK- BEGINNER COURSE January 2017

INTRODUCTION

OBJECTIVES

This course will expose the participants with the Autodesk software. Autodesk Revit is computer application software which helps the designers to design any models or building by saving and recording all data (information) needed in Building Information Modelling (BIM). Conventionally, working drawing and building model will be prepared separately with two different computer application software’s. The use of Revit helps to save time and energy because both building model and working drawing can be done simultaneously. Construction scenario in Malaysia requires certain building construction in line with the development sustainability through the introduction of Green Building Index (GBI). All the data and simulations of building models in the Revit will be analysed to study on the technology impact and environment impact. These really help the designers in designing and improvising based on the studies done in Revit. 1. As an introductory course to Autodesk Revit (Interface). 2. Know the details on the use of Revit and correct method to save time (workflow) and to work efficiently. 3. As an added value to various individual skills to improve marketability. 4. Demonstrate to the participants on how to use the features starting from a new drawing and plotting a comprehensive dimensioned drawing. 5. Upon completion of this course, participants should be able to create, edit and view complete AutoCAD drawing.

CONTENT

1. Introduction to AutoCAD Basic drawing and editing commands 2. Basic object creation 3. Creating and editing dimensions 4. Basic systems settings and plotting 5. Prototype drawings and templates 6. Viewing commands and techniques7. Using snap, grid, tracking etc. 8. Plotting and Printing 9. Discussion 10. Evaluation

TEACHING & LEARNING ACTIVITIES

1. Theory 2. Practical 3. Discussion 4. Simulation


COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

10 pax

VENUE

BIM Lab, Civil Engineering Department, Ungku Omar Polytechnic

FEE CONTACT US

MYR3,000.00 (excluding accommodation) Training and Continuing Education Unit Politeknik Ungku Omar (PUO) Jalan Raja Musa Mahadi, 31350 Ipoh, Perak. +60 5-545 7656 ext-1242


INSTALLATION AND COMMISSIONING OF AIR CONDITIONING SPLIT UNIT January 2017

INTRODUCTION

Heating, Ventilation & Air Conditioning (HVAC) is a technology that is used to improve the indoor and environmental comfort for human. HVAC is widely applied on residential building such as landed house and apartment, nonresidential building such as high rise commercial building, hotel, shopping complex and hospital, vehicle such as car, bus, truck and marine vessel and air transport such as aeroplane. This course consists of installation and commissioning building air conditioning system. At the end of the course, the participants are able to install, commission and maintenance the split unit air conditioning.

OBJECTIVES

1. Basic understanding of Air Conditioning System. 2. Hand On to install and commissioning air conditioning split unit.

CONTENT

1. Air conditioning equipment and human comfort. 2. Basics of heat transfer relating to Air conditioning and Refrigeration. 3. Basic introduction to bio refrigerants and sustainability approach. 4. Comfort on air conditioning systems, uses and various types. 5. Installation of electrical components of air-conditioning and refrigeration system. 6. Preventive and routine maintenance of air-conditioning & refrigeration units. 7. Understanding electrical components of air-conditioning and refrigeration system. 8. Air conditioning and Refrigeration fundamentals including the vapour compression cycle, how it works and the critical components. 9. Air conditioning and Refrigeration electrical components. 10. Introduction to psychometrics and its use in determining the properties and condition of the air.

TEACHING & LEARNING ACTIVITIES

1. Theory 2. Practical 3. Discussion 4. Test

COURSE IMPLEMENTATION

5 Days


MAXIMUM PARTICIPANTS VENUE

FEE CONTACT US

10 pax Air Conditioner Lab, Mechanical Engineering Department, Ungku Omar Polytechnic MYR4,370.00 (excluding accommodation) Training and Continuing Education Unit Politeknik Ungku Omar (PUO) Jalan Raja Musa Mahadi, 31350 Ipoh, Perak. +60 5-545 7656 ext-1242


DISTRICT COOLING SYSTEM AND DESIGN January 2017

INTRODUCTION

District Cooling Plant (DCP) is used to supply chilled water to multiple story building, mega shopping complex, buildings in Business Park or centralised building in a district to cool the space ambient air. District Cooling System also involved Heating, Ventilation & Air Conditioning (HVAC) technology to produce chilled water to cool the room and building ambient air. Through District Cooling System (DCS), installation of split unit air conditioning, wall cassette type air conditioning and cooling tower can be avoided. Hence, a building can be improved in term of the aesthetic value, architectural design and cost saving of purchasing cool air.

OBJECTIVES

1. Basic understanding of District Cooling System 2. Basic understanding on Chillers 3. Basic understanding on Thermal Energy Storage 4. Basic understanding on Renewable Energy & Green Building Index

CONTENT

1. Basics of heat transfer relating to Air conditioning and Refrigeration 2. Basic introduction to district cooling system 3. Types of chillers 4. Calculation on cooling load and Chillers RT 5. Calculation on pipe and pump sizing 6. Preventive and routine maintenance of district cooling system 7. Chilled water and cooling towers 8. Chilled water pumps 9. Piping selection 10. Introduction on renewable energy 11. Introduction on Green Building Index and its application

TEACHING & LEARNING ACTIVITIES

1. Theory 2. Practical 3. Case study 4. Discussion

COURSE IMPLEMENTATION

5 Days


MAXIMUM PARTICIPANTS VENUE

FEE CONTACT US

10 pax Air Conditioner Lab, Mechanical Engineering Department, Ungku Omar Polytechnic MYR4,370.00 (excluding accommodation) Training and Continuing Education Unit Politeknik Ungku Omar (PUO) Jalan Raja Musa Mahadi, 31350 Ipoh, Perak. +60 5-545 7656 ext-1242


A PREPARATORY COURSE FOR TOEIC (Test of English for International Communication) January 2017

INTRODUCTION

OBJECTIVES

It is an internationally-recognized English language proficiency test taken by non-native English speakers to demonstrate their English language skills to work in an international environment. It is used in 150 countries and widely accepted by corporations, English language programs, and government agencies around the world. 1. Know the composition and expectation of the TOIEC test 2. Develop TOEIC-specific listening strategies 3. Hone general reading as well as TOEIC reading strategie 4. Identify the question types that accompany the reading passages

CONTENT

1. Introduction to TOEIC Basic 2. Strategies for Listening Comprehension 3. Strategies for Reading Comprehension 4. TOEIC TEST – Mock 5. Review of Mock Test – Listening Comprehension 6. Review of Mock Test – Reading Comprehension 7. TOEIC TEST – Actual 8. Reflection & Course feedback

TEACHING & LEARNING ACTIVITIES

1. Theory 2. Practical 3. Discussion 4. Mock Test 5. Test

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

10 pax

VENUE

Seminar Room, Ungku Omar Polytechnic


FEE CONTACT US

MYR2,700.00 (excluding accommodation) Training and Continuing Education Unit Politeknik Ungku Omar (PUO) Jalan Raja Musa Mahadi, 31350 Ipoh, Perak. +60 5-545 7656 ext-1242


AIR CONDITIONER MAINTENANCE January 2017

INTRODUCTION

OBJECTIVES

CONTENT

Participants will be provided with the practical knowledge in maintaining and servicing window air-conditioning units. At the end of the course, participants will have a good understanding of the functions of the air conditioning components and inspect them for serviceability. This is the course for you if you are looking for a new career installing, commissioning, servicing and maintaining simple refrigeration, air conditioning and heat pump systems. 1. Basic principle of operation of the various components in an air conditioning System 2. Replacing copper tubing assembly involving the process of cutting, bending, flaring, swaging and brazing 3. Performing leak test, vacuum and charge a refrigeration system of air conditioning unit 4. Performing pump down of the refrigeration System of an air conditioning unit 1. Interactive lectures

TEACHING & LEARNING ACTIVITIES

2. Discussion 3. Group activities 4. Test

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE

15 Days 10 pax Politeknik Sultan Salahuddin Abdul Aziz MYR4,500.00 include accommodation (exclude transportation)


CONTACT US

Training and Continuing Education Unit Politeknik Sultan Salahuddin Abdul Aziz Shah, Persiaran Usahawan, Seksyen U1, 40150 Shah Alam, Selangor Darul Ehsan +603-51634025/26/27/29/30


FURNITURE MAKING January 2017

INTRODUCTION

Furniture Making aims to provide students with the fundamental knowledge of furniture making and finishing skills to produce functional furniture. Students will be exposed to the conventional and current machinery, tools, fittings, accessories and types of finishes to comply with the latest furniture manufacturing standard practices.

OBJECTIVES

Cater the needs of technical staff and beginners in a woods engineering.

CONTENT

1. PROJECT PLANNING Basic rules and steps in furniture project planning from sketches to preparing cutting diagrams. Exposure to ergonomic concept, and designing term such as mockup, prototype and blueprints. 2. MATERIAL, FITTING AND ACCESSORIES The function, types and categories of material, fittings and accessories. This topic will require the student to utilize several of material, fitting and accessories to complete a project. 3. CUTTING LIST AND BILL OF MATERIAL (BOM) The importance of preparing bill of material and cutting list in producing a product. 4. WOOD WORKING TOOL AND MACHINERY Classification of woodworking machinery and hand tool in furniture making. The component and parts of the machinery and tools, its function and safety operation procedure 5. JIGS Introduction to jig and mould, the essential parts of a jig and variables to consider when constructing a jig. 6. JOINERY AND SHAPING The function, category and type of joinery. Techniques in jointing process, factors affecting the joint and shaping. Students will be exposed to appropriate joinery application and shaping work on a shaping project.


7. UPHOLSTERY Appropriate procedure in using tools and types of materials in upholstery work. Students will experience first-hand upholstered furniture making project.

TEACHING & LEARNING ACTIVITIES

1. Interactive lectures 2. Discussion 3. Group activities 4. Test

COURSE IMPLEMENTATION

14 Days

MAXIMUM PARTICIPANTS

10 pax

VENUE

Politeknik Sultan Salahuddin Abdul Aziz

FEE

MYR4,500.00 include accommodation (exclude transportation)

CONTACT US

Training and Continuing Education Unit Politeknik Sultan Salahuddin Abdul Aziz Shah, Persiaran Usahawan, Seksyen U1, 40150 Shah Alam, Selangor Darul Ehsan +603-51634025/26/27/29/30


DIE CUT January 2017

INTRODUCTION

Die cutting is the process of cutting a material into specific shape and size. This process is used by manufacturers that need a number of pieces made in the same shape and size. Examples of die cut items include such things as gaskets, seals, shims, templates, washers and even puzzle pieces. Die cutting technologies enable many companies to produce parts cheaply and efficiently. Cutting services perform a wide range of jobs with a wide range of materials. Die cut machines are just as varied as the work they produce. There are machines that use knives for cutting, others that use lasers and still others that use ultrasonic technologies for cutting and shaping. Some machines are used to cut flat sheets of stock and others employ rotary cutting heads for shaping products out of continuous rolls of material.

OBJECTIVES

Cater the needs of technical staff and beginners in a manufacturing environment.

CONTENT

1. Classification of die operation Die Design 2. Die construction 3. Blanking and piercing

TEACHING & LEARNING ACTIVITIES

1. Interactive lectures 2. Discussion 3. Group activities 4. Test

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

10 pax

VENUE

Politeknik Sultan Salahuddin Abdul Aziz

FEE

MYR6,500.00 include accommodation (exclude transportation)


CONTACT US

Training and Continuing Education Unit Politeknik Sultan Salahuddin Abdul Aziz Shah, Persiaran Usahawan, Seksyen U1, 40150 Shah Alam, Selangor Darul Ehsan +603-51634025/26/27/29/30


WELDING AND BRAZING January 2017

INTRODUCTION

OBJECTIVES CONTENT

This module covers the principles of gas shielded arc welding, TIG and MIG welding and followed by brazing. Cater the needs of technical staff and beginners in a manufacturing environment. 1. Apply safety procedures when operating gas shielded arc welding, TIG and MIG welding. 2. The TIG and MIG welding with respect to the principles, the methods of welding, welding machine. 3. Select electrode size, electrode wire, current and voltage and adjust correct gas pressure. 4. Prepare welding process, determine speed, angle, and wire feed rate and current polarity. 5. Prepare material and welding process for various metals in all position. 6. Fundamental of brazing – types of brazing, differentiate between other type of brazing, advantages and disadvantages of brazing and characteristics of the oxy acetylene flame. 7. Brazing filler metal/alloy – the right temperature for brazing and the chemical reaction upon melting of the filler alloy. 8. Brazing technique – lists the brazing position, differentiate between the horizontal and vertical joints, physical and mechanical properties of the joint and the common cause of brazing failure.

TEACHING & LEARNING ACTIVITIES

1. Interactive lectures 2. Discussion 3. Group activities

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

10 pax

VENUE

Politeknik Sultan Salahuddin Abdul Aziz

FEE

MYR20,600.00 (exclude transportation)


CONTACT US

Training and Continuing Education Unit Politeknik Sultan Salahuddin Abdul Aziz Shah, Persiaran Usahawan, Seksyen U1, 40150 Shah Alam, Selangor Darul Ehsan +603-51634025/26/27/29/30


ANATOMY & PHYSIOLOGY FOR BIOMEDICAL ENGINEER January 2017

INTRODUCTION

OBJECTIVES

CONTENT

Basic Anatomy and Physiology for Biomedical Engineer is an introduction to the structure and functions of human body. This training course focuses on the basic principle underlining theories of human physiology and terminology in medical field so that participant may be able to relate the functions of human body system. This course also emphasize on the standard operating procedure (SOP) of a particular system. Cater the needs of technical staff and beginners in a manufacturing environment. 1. Cell 2. Blood And The Cardiovascular System 3. Nerve System 4. Metabolic And Gastro Intestinal Physiology 5. Respiratory System 6. Reproductive System 7. Urinary System 8. Endocrine System

TEACHING & LEARNING ACTIVITIES

1. Lecture 2. Hands-on exercises 3. Case studies 4. Discussion 5. Presentation

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE

5 Days

10 pax Politeknik Sultan Salahuddin Abdul Aziz MYR1,500.00 (Excluding Accommodation & Transportation)


CONTACT US

Training and Continuing Education Unit Politeknik Sultan Salahuddin Abdul Aziz Shah, Persiaran Usahawan, Seksyen U1, 40150 Shah Alam, Selangor Darul Ehsan +603-51634025/26/27/29/30


METROLOGY COURSE January 2017

INTRODUCTION

OBJECTIVES

This module provides an overview of metrology and the fundamental principles of measurement. The participants will be exposed to principle of metrology and the importance of metrology in our daily life. The course will cover SI based units, standards and the principles of successful measurement. 1. Safely perform some simple measurements and record observations; 2. Make measurements and record observations at a variety of measurement stations 3. Identify sources of measurement variability.

CONTENT

1. Introduction to metrology 2. Metrology vocabulary 3. SI based units and standards 4. Measurement principles

TEACHING & LEARNING ACTIVITIES

4.1

Successful measurement

4.2

Accuracy and precision

4.3

Traceability

4.4

Uncertainty of measurement

1. Lecture 2. Hands-on exercises 3. Case studies 4. Discussion 5. Presentation

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

10 pax

VENUE

Politeknik Sultan Salahuddin Abdul Aziz

FEE

MYR1,500.00 (Excluding Accommodation & Transportation)


CONTACT US

Training and Continuing Education Unit Politeknik Sultan Salahuddin Abdul Aziz Shah, Persiaran Usahawan, Seksyen U1, 40150 Shah Alam, Selangor Darul Ehsan +603-51634025/26/27/29/30


BANANA TISSUE CULTURE COURSE January 2017

INTRODUCTION

OBJECTIVES

For thousands of years man has been dependent on plants for food, shelter, medicine and many other purposes. Throughout history he has cultivated and selected the useful plants more suited to his needs. The latest advances in plant biotechnology provide potential to make improvements much more quickly than by conventional plant breeding. Plant tissue culture has become popular among horticulturists, plant breeders and industrialists because of its varied practical applications. This course designed for those who have little or no prior expose to tissue culture. 1. Give a basic knowledge exposure to participants about tissue culture technology. 2. Develop interest in entrepreneurship in tissue culture. 3. Perform a basic media preparation and inoculation in tissue culture.

CONTENT

1. INTRODUCTION TO PLANT TISSUE CULTURE 1.1

Micropropagation stages in plant tissue culture.

1.2

Plant tissue culture laboratory facilities.

1.3

Equipment, tools and supplies in plant tissue culture.

1.4

Applications of plant tissue culture.

2. BASIC ASEPTIC TECHNIQUES IN PLANT TISSUE CULTURE 2.1

Sterilization methods used in plant tissue culture.

2.2

Function of laminar air flow hood in laboratory.

3. MEDIA COMPOSITION AND PREPARATION 3.1

Components of tissue culture medium.

3.2

Types of tissue culture medium.

4. MEDIA PREPARATION 4.1

Macronutrient stock solution preparation.

4.2

Micronutrient stock solution preparation.

4.3

Multiplication media preparation.

4.4

Rooting media preparation.


5. EXPLANT PREPARATION AND STERILIZATION 5.1

Banana sucker preparation.

5.2

Phase 1 sucker sterilization.

5.3

Phase 2 sucker sterilization.

6. INOCULATION 6.1

Inoculate on multiplication media

6.2

Subculture on rooting media

7. NURSERY MANAGEMENT 7.1

TEACHING & LEARNING ACTIVITIES

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS

Transfer plantlets

1. Interactive Lecture 2. Laboratory Practice

5 Days

20 pax

VENUE

Agrotechnology and Bio-Industry Department, Politeknik Nilai, Negeri Sembilan

FEE

MYR1,250.00 (Excluding Accommodation & Transportation)

CONTACT US

Training and Continuing Education Unit Politeknik Nilai Bandar Enstek, Negeri Sembilan +606-7980400, Ext: 412


CERTIFICATE IN LOGISTICS AND SUPPLY CHAIN MANAGEMENT January 2017

INTRODUCTION

The Certificate of Logistics and Supply Chain Management is a 3 days programme conducted by Politeknik Nilai Negeri Sembilan (PNS) in collaboration with The Chartered Institute of Logistics and Transport Malaysia (CILTM).

OBJECTIVES

To develop a professional body with knowledge and skills related to the operational and techniques that are widely applied in the Logistics and Supply Chain functions.

CONTENT

1. Fundamentals of Logistics Management 2. Introduction to International Business 3. Port Operation and Management

TEACHING & LEARNING ACTIVITIES

1. Interactive Lecture 2. Interactive lectures 3. Discussion 4. Workshop 5. Exercises

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

20 pax

VENUE FEE CONTACT US

Politeknik Nilai, Negeri Sembilan MYR1,200.00 (Excluding Accommodation & Transportation) Training and Continuing Education Unit Politeknik Nilai Bandar Enstek, Negeri Sembilan +606-7980400, Ext: 412


AUTODESK INVENTOR COURSE January 2017

INTRODUCTION

OBJECTIVES

Autodesk Inventor is software to create 3D model design. It is used to create the design of mechanical components, tools invention and product simulation. This software will enable the users to produce exact 3D model to assist them in designing or making product simulation before the product is produced. 1. To expose and improve the participants’ understanding in Autodesk Inventor software. 2. To expose participants to the usefulness of Autodesk Inventor software and the conveniences in designing mechanical components. 3. To improve the participants’ skills and acquisition in using Autodesk Inventor software.

CONTENT

1. Introduction 2. 2D Drawing 3. 3D Model 4. 2D Detail Drawing 5. 3D Assembly 6. 3D Isometric Explode

TEACHING & LEARNING ACTIVITIES

1. Interactive Lectures 2. Workshop 3. Discussion 4. Presentation

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

20 pax

VENUE

Politeknik Nilai, Negeri Sembilan

FEE

MYR1,200.00 (Excluding Accommodation & Transportation)


CONTACT US

Training and Continuing Education Unit Politeknik Nilai Bandar Enstek, Negeri Sembilan +606-7980400, Ext: 412


DANGEROUS GOODS REGULATIONS (BASIC COURSE) January 2017

INTRODUCTION

OBJECTIVES

CONTENT

The Dangerous Goods Regulations (Basic Course) is a 5 days programme conducted by Politeknik Nilai Negeri Sembilan (PNS) in collaboration with Dangerous Goods Management (M) Sdn Bhd. The objective of this programme is to provide an all encompassing view on the carriage of dangerous goods with an emphasis on road transport and the management of substances in a warehouse situation. It is designed for those staff involved in the handling of dangerous goods as part of their daily routine. 1. Introduction 1.1

International Legislation

1.2

Which Goods Are Dangerous

1.3

Hazard Classes And Division

1.4

Principles Of The Regulations

1.5

Responsibility Of The Airlines

1.6

Training Requirements

1.7

Exceptions

1.8

State And Operator Variation Alphabetical

1.9

List Of Dangerous Goods

1.10

Special Previsions

1.11

Packing Requirements

1.12

Practical Inspection Of Packaging

1.13

Packaging Specifications And Test

2. Classification Of Dangerous Goods 3. Marking And Labelling Documentation 4. Stowage And Segregation 5. Radioactive Material 6. Rehearsal Of Day 1 And 2


7. Rehearsal Of Day 3 And 4

TEACHING & LEARNING ACTIVITIES

1. Interactive lectures 2. Discussion 3. Workshop 4. Exercises

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE CONTACT US

5 Days 20 pax Politeknik Nilai, Negeri Sembilan MYR1,500.00 (Excluding Accommodation & Transportation) Training and Continuing Education Unit Politeknik Nilai Bandar Enstek, Negeri Sembilan +606-7980400, Ext: 412


BIOPROCESS January 2017

INTRODUCTION

Bioreactor is an instrument used to culture or to extract products at large scale. It utilized the character of certain microbe, fungus or plant to produce beneficial and highly potential products. It transforms the production from lab scale to pilot and commercial scale. The basis of bioprocessing is the bioreactor, the vessels that can control the parameter such as pH and temperature using designed regulator (thermometer and pH probe). It regulates the environment t that optimized the production of the beneficial products. 1. To learn the basis of bioreactor operation

OBJECTIVES

2. To understand the settings of the bioreactor for certain production 3. To learn on how to prepare the media for bioprocessing 4. To learn the preparation of inoculum for bioprocessing.

CONTENT

1. Autoclaving of bioreactor 2. Culturing technique 3. Operate simple bioreactor 4. Prepare media 5. Prepare inoculum

TEACHING & LEARNING ACTIVITIES

1. Interactive lectures 2. Discussion 3. Practical 4. Exercises

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

20 pax

VENUE

Politeknik Nilai, Negeri Sembilan

FEE

MYR1,500.00 (Excluding Accommodation & Transportation)


CONTACT US

Training and Continuing Education Unit Politeknik Nilai Bandar Enstek, Negeri Sembilan +606-7980400, Ext: 412


3G WELDING & STEEL STRUCTURE January 2017

INTRODUCTION

OBJECTIVES

The basic welding programme is to develop skilled workforce with strong foundations in welding skill, in-depth subject-specific knowledge and concepts.The focus is to produce skilled welders to weld carbon steels, stainless steels and aluminium alloys in Malaysia and internationally recognised welding codes and standards. 1. Understand the use of welding equipment 2. Able to do welding equipment settings and welding consumables.

CONTENT

1. Safety 1.1

Safety procedure

1.2

PPE

1.3

Workshop safety

2. Tools & Equipment 2.1

Type of tools and equipment

2.2

Safety used of tools and equipment

3. Interpretation of Drawing 3.1

Basic Drawing

3.2

Drawing interpretation

4. Cutting Procedure & Basic Welding 4.1

Gas cutting machine

4.2

Cutting process

4.3

Welding machine

4.4

Basic welding

5. Butt Weld 5.1

Material preparation

5.2

Position of materials

5.3

Process of butt weld


6. Lap Weld 6.1

Material preparation

6.2

Position of materials

6.3

Process of lap weld

7. Fillet Weld 7.1

Material preparation

7.2

Position of materials

7.3

Process of fillet weld

8. Plasma Cutting

TEACHING & LEARNING ACTIVITIES

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS

8.1

Machine & material preparation

8.2

Technique of cutting

8.3

Process of cutting

1. Interactive lectures 2. Practical / field work

3 Days 10 pax

VENUE

Politeknik Merlimau Melaka

FEE

MYR1,945.00 (Excluding Accommodation & Transportation)

CONTACT US

Training and Continuing Education Unit Politeknik Nilai Bandar Enstek, Negeri Sembilan +606-7980400, Ext: 412


ELECTRICAL WIRING AND INSTALLATION January 2017

INTRODUCTION

The course is designed to introduction the basics of electrical systems and introduces the learning at an elementary level. It is assumed that students have no previous electrical background and knowledge. Students learn how to plan and prepare for an electrical installation job in accordance with job requirements, relevant standards and appropriate workplace procedures to enable them to safely perform electrical installation and maintenance tasks using appropriate instruments and equipment.

OBJECTIVES

Acquire the basic knowledge and demonstrate the necessary related skills to electrical installation.

CONTENT

1. Safety 1.1

Adhere to safe work practices

2. Tools & Equipment 2.1

Type of tools and equipment

2.2

Safety used of tools and equipment

3. Symbols, Layout of Electrical Wiring Drawing 3.1

Comprehend basic DC theory

3.2

Understand and apply the National Electric Code to a residential structure

3.3

Wire a residential structure

3.4

Demonstrate the ability to read, interpret, and estimate from a residential blueprint

4. Basic Electrical Works 4.1

Basic electrical works

4.2

Demonstrate the personal and professional ethics interpersonal skills that are expected in the workplace

5. Selection of Equipment’s 5.1

Selection of cable

5.2

Circuit protection

and


6. Project Installation 6.1

Surface wiring

6.2

Conduit and trunking

6.3

Demonstrate the ability to install, inspect, service, maintain, and repair photovoltaic systems

7. Inspection and testing procedure 7.1

Checking the project

7.2

Testing the project

7.3

Checking functioning

8. Services and maintenance 8.1

Services tools and equipment

8.2

Maintenance of equipment and machinery

8.3

Demonstrate the personal and professional ethics interpersonal skills that are expected in the workplace

and

9. House Keeping 9.1

Clean working area

9.2

Clean tools and equipment

9.3

Demonstrate the personal and professional ethics interpersonal skills that are expected in the workplace

1. Interactive lectures

TEACHING & LEARNING ACTIVITIES

2. Hands on 3. Practical Work 3 Days

COURSE IMPLEMENTATION 10 pax

MAXIMUM PARTICIPANTS Politeknik Merlimau Melaka

VENUE MYR1,945.00 (Excluding Accommodation & Transportation)

FEE Training and Continuing Education Unit

CONTACT US

Politeknik Nilai Bandar Enstek, Negeri Sembilan +606-7980400, Ext: 412

and


LEARNING ENGLISH IN THE NATURAL ENVIRONMENT 2017 INTRODUCTION

OBJECTIVES

This course has been planned to provide the participants a fun and realistic natural environment to learn English. The input has been planned in relation to achieving the objectives of the course which frames English Language as a language which can be learnt in relaxation and joyful mode. 1. To learn English in a casual / natural situations. 2. To enjoy using English Language in their daily life. 3. To identify the errors that occurs in their conversation.

CONTENT

1. Introduction to the course. 2. Basic structure of Exam and Parts of Speech. 3. Components of English Syntax. 3.1

Types of sentences and their correct usage in context group work and practice.

4. Imperatives. 4.1

Giving and receiving instructions.

5. Formal and casual register in conversation. 5.1

The “please” request and appropriate response Convergence and Divergence in discourse.

6. The role of WH questions in a conversation. 6.1

The forms and meanings of question tags Group work and Practice.

7. Products and Services. 7.1

Features and Characteristics.

8. Making and receiving telephone calls. 8.1 8.2

The “helloooo, heloooo register.


9. The pronoun cases. 9.1

TEACHING & LEARNING ACTIVITIES

Adjectives – complement or constrain conversation.

1. Listening 2. Speaking 3. Reading 4. Writing 5. Roleplay 6. Discussion 7. Group work

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE

5 Days 10 pax Politeknik Ibrahim Sultan MYR 3365.40/person (including accommodation, transportation and a day outing) MYR 1917.00/person (excluding accommodation, transportation and a day outing

CONTACT US

Training and Continuing Education Unit Politeknik Ibrahim Sultan Km 10, Jalan Kong Kong 81700 Pasir Gudang, Johor +607-261 2488


SUMMER CAMP 2015 January 2017

INTRODUCTION

OBJECTIVES

This course is designed to improve participants’ English language proficiency and boost their confidence in using the language for international communication through the enhancement of their listening, speaking, reading and writing skills. Participants will be facilitated by experienced, qualified, fun-loving facilitators that have vast knowledge about English language. 1. To improve participants English Language proficiency. 2. To boost their confidence in using English in their communication.

CONTENT

1. Getting to Know You 1.1

Participants will learn on how to greet and make small informal talks by asking and replying to questions.

2. Places of Interest 2.1

Participants will get to describe places of interest. In addition, they will be able to give directions to places of interest.

3. Asian Food 3.1

Participants will be exposed to the different foods in Asia and the then use English to describe their foods.

4. At the Restaurant 4.1

Participants will use the language to order food at the restaurant as well as making complaints of the food if the need arises.

5. My Idol 5.1

Knowing the English vocabulary to describe their idol will be the outcome of this topic. Furthermore, participants will be able to state what they like or dislike of their idols.

1. Listening

TEACHING & LEARNING ACTIVITIES

2. Speaking 3. Reading 4. Writing


COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE

5 Days 10 pax Politeknik Ibrahim Sultan MYR 3512.40/person (including accommodation, transportation and a day outing) MYR 2064.00/person (excluding accommodation, transportation and a day outing)

CONTACT US

Training and Continuing Education Unit Politeknik Ibrahim Sultan Km 10, Jalan Kong Kong 81700 Pasir Gudang, Johor +607-261 2488


DESSERT: FROM THE EAST TO THE WEST January 2017

INTRODUCTION

OBJECTIVES

Local kuih usually involves ingredients like coconut milk, pandan leaves, gula Melaka, fresh grated coconut shreds, glutinous rice flour, tapioca flour, rice flour or damp rice flour. These are used in endless ways in making of sweet and savoury kuih range with good end results. Baked, boiled or steamed, all kuih can be pleasing to the eye as well as the taste buds. Colourful jellies, mousse, fruits and frozen desserts are simply irresistible to those born with a sweet tooth and especially so, for young children. Nothing is more soothing than to savour chilled desserts on a hot weather. 1. Prepare various types of local kuih. 2. Prepare jelly, custards and puddings. 3. Prepare mousse and soufflés. 4. Prepare fruits and frozen desserts. 5. Applying creative presentation for the desserts.

CONTENT

1. Introduction to Dessert product 1.1

History and types of dessert

1.2

Introduction to equipment and tools

1.3

Introduction to ingredients

1.4

Introduction to techniques and skills

1.5

Tips

2. Mousse and Soufflés 2.1

Types of Mousse and Soufflés

2.2

Mousse and Soufflés preparation (Mise-en-place)

2.3

Chef demonstration

2.4

Practical session

2.5

Assemble final product and presentation

3. Frozen Desserts 3.1

Types of Frozen Desserts

3.2

Frozen Desserts preparation (Mise-en-place)

3.3

Chef demonstration

3.4

Practical session


3.5

TEACHING & LEARNING ACTIVITIES

Assemble final product and presentation

1. Interactive Lecture 2. Dessert Demonstration 3. Group activities (Hands on) 4. Assemble Products and Presentation by participants 5. Peer Group Presentation 6. Q & A Session

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE

5 Days 10 pax Kitchen Workshop , Politeknik Ibrahim Sultan MYR 4434.60/person (including accommodation, transportation and a day outing) MYR 2986.20/person (excluding accommodation, transportation and a day outing)

CONTACT US

Training and Continuing Education Unit Politeknik Ibrahim Sultan Km 10, Jalan Kong Kong 81700 Pasir Gudang, Johor +607-261 2488


MASTERING PASTRY January 2017

INTRODUCTION

OBJECTIVES

The term pastry comes from the word paste, meaning, a mixture of flour, liquid, and fat. In the bakeshop, pastry refers both to various pastes and doughs and to the many products made from them. There are two types of pastry: yeast-raised pastry such as Danish dough and pie dough. Besides these two, the most important types of pastry are short dough of various types, puff pastry, choux pasty, tarts and pies. Cookies come in an infinite variety of shapes, sizes, flavours, and textures. Characteristics that are desirable in some types are not desirable in some types are not desirable in others. In this short courses, you will learn top tips and techniques for combining these skills to make exquisitely decorated cookies for any celebration and gift. Cookies also provide the finishing touch to a serving of ice cream, custard or fruits. 1. Prepare puff pastry with filling 2. Prepare choux pastry with filling 3. Prepare tarts and pies with filling 4. Prepare basic cookies type such as moulded, rolled and sheet. 5. Identify factors contribute to the crispness, chewiness, softness and spread of the cookies. 6. Differentiate the procedure and the characteristics of the products. 7. Classify the faults and causes of the end products.

CONTENT

1. Introduction to Pastry products 1.1

History of Pastry products

1.2

Introduction to pastry equipment and tools

1.3

Introduction to ingredients

1.4

Introduction to pastry techniques and skills

1.5

Tips

2. Puff Pastry 2.1

Types, variety and shape of Puff Pastry

2.2

Puff Pastry preparation (Mise-en-place)

2.3

Chef demonstration

2.4

Practical session

2.5

Assemble final product and presentation


3. Choux Pastry

TEACHING & LEARNING ACTIVITIES

3.1

Types, variety and shape of Choux Pastry

3.2

Choux Pastry preparation (Mise-en-place)

3.3

Chef demonstration

3.4

Practical session

3.5

Assemble final product and presentation

1. Interactive Lecture 2. Pastry Demonstration 3. Group activities (Hands on) 4. Assemble Products and Presentation by participants 5. Peer Group Presentation 6. Q & A Session

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE

5 Days 10 pax Kitchen Workshop, Politeknik Ibrahim Sultan MYR 4552.98/person (including accommodation, transportation and a day outing) MYR 2986.20/person (excluding accommodation, transportation and a day outing)

CONTACT US

Training and Continuing Education Unit Politeknik Ibrahim Sultan Km 10, Jalan Kong Kong 81700 Pasir Gudang, Johor +607-261 2488


CAKE FONDANT DECORATION January 2017

INTRODUCTION

OBJECTIVES

This short course is an introduction to the art of making decorative items out of sugar and other materials. In hotel and other food service and retail operations, such showpieces can be useful and even profitable. They serve to draw the customers’ attention to the skill and artistry of the pastry chef and, thus, indirectly lead to greater sales of desserts. Capture the inspirational designs of the main cakes in these short courses are to create a perfect miniature version. All of the main cakes have matching mini/cupcakes, which can be made to accompany the cake or as ideal gifts. Decorated with scrolls and piped decorations, the mini/cupcakes for eastern/western ornament make delightful gifts. 1. Prepare various designs of cupcakes. 2. Prepare beautiful wedding cakes. 3. Prepare several of flowers make from fondant such roses. 4. Assemble of wedding cakes and varieties decorations of cupcakes. 5. Applying creative design from fondant and royal icing decorations.

CONTENT

1. Introduction to Cake Fondant Decoration 1.1

History of Cake decoration

1.2

Introduction to Cake Fondant decoration

1.3

Introduction to Cake decoration equipment and tools

1.4

Introduction to ingredients

1.5

Introduction to Cake Fondant decoration techniques and skills

2. Pastillage/Sugar Craft 2.1

History of Pastillage/Sugar Craft

2.2

Types of Pastillage/Sugar Craft (Sugar flowers)

2.3

Pastillage/Sugar Craft preparation (Mise-en-place)

2.4

Chef demonstration

2.5

Practical session

2.6

Assemble final product and presentation

3. Royal Icing 3.1

History of Royal Icing

3.2

Types of Royal Icing design


TEACHING & LEARNING ACTIVITIES

3.3

Royal Icing preparation (Mise-en-place)

3.4

Chef demonstration

3.5

Practical session

3.6

Assemble final product and presentation

1. Interactive Lecture 2. Decoration Demonstration 3. Group activities (Hands on) 4. Assemble Products and Presentation by participants 5. Peer Group Presentation 6. Q & A Session 5 Days

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE CONTACT US

10 pax Kitchen Workshop , Politeknik Ibrahim Sultan MYR 4638.72/person (including accommodation, transportation and a day outing) MYR 3190.32/person (excluding accommodation, transportation and a day outing) Training and Continuing Education Unit Politeknik Ibrahim Sultan Km 10, Jalan Kong Kong 81700 Pasir Gudang, Johor +607-261 2488


MALAY CUISINE: BLENDING SPICE AND CULTURE January 2017

INTRODUCTION

OBJECTIVES

Malay cuisine is the ethnic Malays’ cuisine in Malaysia. Different regions are all known for their unique signature dishes. The main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices and can enhance the flavour. Coconut milk is also important in giving the Malay dishes their creamy character. All this authentic dish attributed to its aromatics flavours and distinctively rich in taste. The other foundation is belacan or shrimp paste, which is used as a base for sambal. This sambal is suitable to eat with a set of raw vegetables or known as ulam-ulaman. Nearly every Malay meal is served with rice. Although there are various type of dished in a Malay meal, all are served at once (hidang), not in courses. Food is eaten delicately with the fingers of right hand and rarely use utensils. 1. Prepare various types laksa. 2. Prepare Malays cuisine and serve the food in Malay style. 3. Prepare Nasi Briyani. 4. Performing vegetable carving. 5. Applying creative presentation for “meja pengantin” with vegetables and fruits carving

CONTENT

1. Introduction to Malay Cuisine 1.1

History of Malay Cuisine

1.2

Introduction to Malay Cuisine

1.3

Introduction to equipment and tools

1.4

Introduction to Malay Cuisine ingredients

1.5

Introduction to Cuisine techniques

2. Authentic Malay dish (Makan Berhidang: nasi putih, masak lemak daging salai dan rebung, ikan patin masak tempoyak dan belimbing buluh, ikan pekasam goreng, ulam-ulaman dan sambal serve with beverage sirap selasih) 2.1

Introduction to Authentic Malay dish

2.2

Ingredients preparation (Mise-en-place)

2.3

Chef demonstration

2.4

Practical session

2.5

Product plating and presentation (Traditional)


3. Malay Wedding Setting for Main Table

TEACHING & LEARNING ACTIVITIES

3.1

Introduction to Malay Wedding Setting for Main Table

3.2

Types of dishes

3.3

Types of decoration (Fruits and vegetables carving)

3.4

Ingredients preparation

3.5

Chef demonstration

3.6

Practical session

3.7

Malay Wedding Setting presentation

1. Interactive Lecture 2. Decoration Demonstration 3. Group activities (Hands on) 4. Assemble Products and Presentation by participants 5. Peer Group Presentation 6. Q & A Session

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE

5 Days 10 pax

Kitchen Workshop , Politeknik Ibrahim Sultan MYR 4525.98/person (including accommodation, transportation and a day outing) MYR 3077.60/person (excluding accommodation, transportation and a day outing)

CONTACT US

Training and Continuing Education Unit Politeknik Ibrahim Sultan Km 10, Jalan Kong Kong 81700 Pasir Gudang, Johor +607-261 2488


AUTODESK AUTOCAD CERTIFIED PROFESSIONAL January 2017

INTRODUCTION

OBJECTIVES

Candidates learn the features, commands, and techniques for creating, editing, and printing drawings with AutoCADÂŽ 2016. Using hands-on exercises, candidates explore how to create 2D production drawings. This AutoCAD training course combines Essentials and Advanced training for an in-depth in AutoCAD. This AutoCAD training course is designed for those who are new or occasional users. It incorporates the features, commands, and techniques for becoming more productive when creating, annotating, and printing drawings with AutoCAD 2016. Hands-on exercises throughout the AutoCAD training course explore how to create 2D production drawings. The exercises are provided in both a printed format as well as an onscreen format that can be viewed next to AutoCAD. At the end of the course, the candidates will undergoes online examination of Autodesk AutoCAD Professional Certification officially verified by Autodesk US. 1. Navigate the AutoCAD user interfaces. 2. Use the fundamental features of AutoCAD 3. Use the precision drafting tools in AutoCAD and to develop accurate technical drawings. 4. Present drawings in a detailed and visually impressive way. 5. To teach candidates powerful tools and dimensioning, and printing 2D drawings.

techniques

for

drawing,

6. To enable candidates to reuse content that has been previously created, and extract information from their drawings. 7. To facilitate the candidates to undergoes online examination of Autodesk AutoCAD Professional Certification officially verified by Autodesk US

CONTENT

1. Taking the AutoCAD Tour 2. Creating Basic Drawings 3. Manipulating Objects 4. Drawing Organization and Inquiry Commands 5. Altering Objects 6. Working with Layouts 7. Annotating the Drawing 8. Dimensioning 9. Hatching Objects 10. Working with Reusable Content 11. Creating Additional Drawing Objects


12. Plotting Your Drawings 13. Creating Drawing Templates 14. Drawing Objects 15. Reusable Content 16. Blocks and Attributes 17. Dynamic Blocks 18. Layer Management and Best Practices 19. Layouts and Views 20. Plotting 21. Plot Style Tables 22. Introduction to Sheet Sets 23. Working with Tables 24. AutoCAD Professional Certification exam preparation 25. AutoCAD Professional Certification online examination

TEACHING & LEARNING ACTIVITIES COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS

5 Days

10 pax Computer Lab 4, Jabatan Matematik, Sains dan Komputer,, Politeknik Ibrahim Sultan

VENUE FEE

MYR 6128.40/person (including accommodation, transportation and a day outing) MYR 3468.00/person (excluding accommodation, transportation and a day outing) Training and Continuing Education Unit

CONTACT US

Politeknik Ibrahim Sultan Km 10, Jalan Kong Kong 81700 Pasir Gudang, Johor +607-261 2488


MALAYSIAN CUISINE PREPARATION COURSE January 2017

INTRODUCTION

OBJECTIVES

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. Because Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin, such as laksa and chicken rice. Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal. 1. Expose participants to the basic knowledge of Malaysian cuisine. 2. Give practical training in preparation of Malaysian Cuisine. 3. Provide a complete course on the preparation of Kueh (Sweet and Savoury), breakfast and heavy meals as for lunch or dinner

CONTENT

1. Kuih Melayu (Malay Kuih) Kuih are usually, but not always, bite-sized foods associated with the Malay communities of Malaysia. In the context of the term being cultural as opposed to being physically descriptive, the concept of kuih may refer to a selection of cakes, cookies, confections, pastries and sweetmeats. Kuih may be eaten throughout the day for light breakfast, afternoon tea (a tradition adopted from the British), as a snack and increasingly as an after meal course. More often steamed or fried and based on rice or glutinous rice, kuih items are very different in texture, flavour and appearance from Western oven-baked cakes or puff pastries. Most kuih items are sweet, and may be classified and eaten as desserts, but some are also savoury. Kuih is an important feature for festive occasions and is traditionally made at home. 1.1

Introducing the basic of ingredients

1.2

Basic rules of preparing Malay Kuih

1.3

Practical of preparing Malay kuih (Baked & Steam)


1.3.1 Bakar : Kuih Bakar Daging 1.3.2 Steam : Kuih Talam 2. Rendang A spicy meat and coconut milk stew originating from the Minangkabau people of Indonesia, many of whom have settled in the state of Negeri Sembilan. Buffalo meat is the most traditional choice for this dish, but beef and chicken are by far more commonly used for rendang in restaurants and home cooking. The common addition of kerisik is another distinctively Malaysian touch. Rendang is traditionally prepared by the Malay community during festive occasions, served with ketupat or nasi minyak. 2.1

Introducing the basic of ingredients

2.2

Basic rules of preparing Rendang

2.3

Practical of preparing 2.3.1

Rendang Tok

2.3.2 Rendang Pedas 3. Rice (Nasi) Rice is considered the centerpiece of a meal, with everything else considered as an accompaniment, relish or side for the rice. Malay cuisine bears many similarities to Indonesian cuisine, in particular some of the regional traditions from Sumatra. It has also been influenced by Chinese, Indian, Thai and many other cultures throughout history, producing a distinct cuisine of their own 3.1

Introducing the basic of ingredients

3.2

Basic rules of preparing Nasi

3.3

Practical of preparing 3.3.1 Nasi Ulam 3.3.2 Nasi Dagang

4. Breakfast Breakfast is the most important meal of the day’. There’s nothing more fortifying than a healthy breakfast that helps you to start the day with renewed energy 4.1

Introducing the basic of Malaysian Breakfast

4.2

Basic rules of preparing Breakfast

4.3

Practical of preparing 4.3.1 Nasi Lemak A popular dish based on rice in Malaysia is nasi lemak, rice steamed with coconut milk and pandan leaves to give it a rich fragrance. Of Malay origin, nasi lemak is frequently referred to as the national dish. It is customarily served with ikan bilis, peanuts, sliced cucumber, hard boiled eggs and sambal. Although it is often considered a breakfast


dish, because of the versatility of nasi lemak in being able to be served in a variety of ways, it is commonly eaten at any time of the day. For a more substantial meal, nasi lemak may be served with fried chicken, curries, or a spicy meat stew called rendang. 4.3.2 Roti Jala The name is derived from the Malay words roti (bread) and jala (net). A special ladle with a five-hole perforation used to form its lacy pattern. Roti jala is usually eaten as an accompaniment to a curried dish, or served as dessert with a sweet dipping sauce 5. Dessert Desserts and sweets in Malaysia are diverse, due to the multi-ethnic and multicultural characteristics of its society. Traditional Malay and Nyonya desserts tend to share a common feature however: generous amounts of coconut milk are used, and the finished product usually flavoured with gula melaka (palm sugar) and pandan leaves 5.1

Introducing the basic of Malaysian Dessert

5.2

Basic rules of preparing Dessert

5.3

Practical of preparing 5.3.1 Puding Raja Known as Royal Pudding, this dessert was developed and served to the royal family of Pahang state. Its basic ingredients are pisang lemak manis (a local cultivar of banana), evaporated milk, prunes, candied cherries and cashew nuts. The pudding is garnished with jala emas, and served with a cold sauce made from milk and cornflour. Nowadays it is popularly served during Ramadan, as well as a special afternoon tea treat for the family on weekends. 5.3.2 Bubur Pulut Hitam Black glutinous rice porridge cooked with palm sugar and pandan leaves, served hot with coconut milk

TEACHING & LEARNING ACTIVITIES

1. Interactive Lecture 2. Cooking Demonstration 3. Hands on 4. Q & A Session

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

20 pax


VENUE FEE CONTACT US

Kitchen Workshop, Politeknik METrO Kuala Lumpur MYR1,505.00 per person (excluding accommodation & transportation) Training and Continuing Education Unit Politeknik METrO Kuala Lumpur No 2-14,Jln Setiawangsa 10, Taman Setiawangsa, 54200,Kuala Lumpur. +603-4251 8000


PROFESSIONAL CERTIFICATE IN RETAIL MANAGEMENT January 2017

INTRODUCTION

OBJECTIVES

Professional Certificate in Retail Management will provide participants with skills and competencies specific to retail sector in the discipline of management and marketing. This program has been designed to provide learners with a comprehensive range of skills in the retail sector, thereby enabling to work efficiently, effectively and safely in the retail sector. In demonstrating the necessary skills, knowledge and competency to meet the expectation of the organization and the customer. Acquire the basic knowledge and demonstrate the necessary related skills to electrical installation. 1. Demonstrating a positive management behaviors and practices to lead, direct and motivate people to maximize performance. 2. Developing a plan of activities to deliver their brand’s unique selling point and supervise and evaluate their effectiveness. 3. Devise communication policies and positive communication practices, and demonstrate their application through leadership within a diverse customer base and workforce. 4. Plan, organize and control their product and service range to deliver key performance indicators and maximize people performance and organizational profitability. 5. Formulate customer relationship policies and initiate practices to enhance customer care standards through continuous improvement. 6. Devise a marketing plan to support the delivery of organizational key performance indicators, goals and objectives and appraise its implementation. 7. Organize point of sale work practices and supervise performance to ensure accuracy and security in this area.

operator

8. Regulate the working environment through the supervision of employee practices to meet management’s responsibilities under the Safety, Health and Welfare at Work. 9. Plan and organize the workplace, supervise employee practices and observe customer, supplier and visitor actions for the provision of a secure working environment. 10. Able to understand the basic green management application.

CONTENT

1. Module 1: Effective Management in Retail The aim of this module is to equip learners with a range of management principles, skills and behaviors to plan, lead, direct, motivate and evaluate a team of people and workplace resources to facilitate the delivery of organizational key performance indicators and goals.


2. Module 2 : Brand Management (Branding) The aim of this module is to equip learners with the necessary skill, knowledge and competence to devise a plan of activities to deliver their brand’s unique selling point and supervise and evaluate their delivery by the organization in a highly competitive market place. 3. Module 3 : Communication and Leadership The aim of this module is to equip learners with the necessary skill, knowledge and competence to develop communication policies and practices for positive and effective communication across a diverse customer base and workforce through leadership and continuous improvement process. 4. Module 4 : Retail Product and Service Management The aim of this module is to equip learners with the required skill, knowledge and competence required to fully manage their product and service range through all stages, from order to the point of purchase. 5. Module 5 : Customer Relationship Management The aim of this module is to equip learners with the necessary skill, knowledge and competence required to formulate policies and practices to manage and enhance customer care standards through continuous improvement processes. 6. Module 6 : Marketing and Selling The aim of this module is to equip learners with the necessary skill, knowledge and competence to define their market place and potential customer base, prepare a marketing plan with which to support the delivery of organizational key performance indicators (KPI), goals, objectives and brand values. 7. Module 7 : Point of Sale Management The aim of this module is to equip learners with the required skill, knowledge and competence to effectively manage point of sale work practices and operator performance. 8. Module 8: Safety, Health and Welfare Supervision The aim of this module is to equip learners with the necessary skill, knowledge and competence to manage and regulate the work environment and employee practices to meet the Safety, Health and Welfare at Work. 9. Module 9: Retail Security Supervision The aim of this module is to equip learners with the necessary skill, knowledge and competence to management the workplace, supervise


employee practices and observe customer, supplier and visitor actions for a secure working environment. 10. Module 10: Environmental Related Retail Management The aim of this module is to equip learners with the necessary skill, knowledge and competence to green management approach in retail and office management.

TEACHING & LEARNING ACTIVITIES

1. Interactive Lecture 2. Group Discussion, Role Play 3. Experimental Activities, Games 4. Video Clips 5. Q & A Session 6. Case Study

COURSE IMPLEMENTATION MAXIMUM PARTICIPANTS VENUE FEE

10 Days 20 pax TEC 6 , Politeknik METrO Kuala Lumpur

MYR5,247.00 (excluding accommodation & transportation) Training and Continuing Education Unit

CONTACT US

Politeknik METrO Kuala Lumpur No 2-14,Jln Setiawangsa 10, Taman Setiawangsa, 54200, Kuala Lumpur. +603-4251 8000


2D UNITY GAME DEVELOPMENT January 2017

INTRODUCTION

OBJECTIVES

Unity is a game engine platform developed by Unity Technologies. Unity used to develop video games (video games) for computers, consoles, mobile devices (mobile devices) and the website. It also practise in real world hands on training from the industry experts. 1. Practical real-world hands-on training from industry experts. 2. Master game architecture through design and implementation of popular game genres. 3. Learn Unity's editor and features. 4. Intensive, deep-dive into game development and Unity. 5. Working game examples built by the participant that can be used as a starting point for their own projects.

CONTENT

1. Day 1 - Unity Principles The course starts with an introduction to the advantages of Unity 3D and a tour of the commonly used features and workflows that make Unity 3D the tool of choice for game developers. 1.1

Why Unity 3D?

1.2

Demo of the final game project

1.3

Unity Editor Interface Overview

1.4

Creating Interactions with Scripts

1.5

GameObject Architectures

1.6

Basic Workflow

2. Day 2 - Pre-Production The game concept is described in detail. A detailed to do list is developed as a roadmap for the rest of the production. 2.1

Describing the Game Concept

2.2

Mapping the Game Screen Flow

2.3

Building a To Do List

2.4

Game Scenes

2.5

Game Assets

2.6

Game Functionality


3. Day 3 & Day 4 – Production As the game is created in iterations, participants will learn and apply a range of techniques. Best practices for each process will be introduced and applied throughout. 3.1

A Few Good Menus 3.1.1 Creating the main menu with placeholder UI 3.1.2 Creating the level selection menu with placeholder UI 3.1.3 Creating the game scene with placeholder UI

3.2

The White Stuff 3.2.1 Rapid Level Layout using Whiteboxing

3.3

The Little Cuboid That Could 3.3.1 Creating a Placeholder Player 3.3.2 Scripting Player Navigation 3.3.3 Adding a Placeholder Player Weapon 3.3.4 Scripting Player Weapon

3.4

Invasion of the Poly Snatchers 3.4.1 Creating a Placeholder Enemy 3.4.2 Adding a Placeholder Enemy Weapon 3.4.3 Scripting Enemy Behavior 3.4.4 Scripting Enemy Weapon Behavior 3.4.5 Adding placeholder Visual FX, including Shuriken Particles 3.4.6 Scripting Visual FX to Game Events

3.5

Win, Lose and Score 3.5.1 Keeping Score 3.5.2 Adding in-game UI 3.5.3 Scripting Winning/Losing Conditions 3.5.4 Ending a Game Round 3.5.5 Displaying a Win/Lose Dialogs 3.5.6 Storing and Retrieving High Scores with Persistent Data

3.6

Level Up Your Levels 3.6.1 Upgrading Level from Placeholder to Authored Assets 3.6.2 Adding Level Lighting 3.6.3 Light mapping Levels with Beast


3.7

No Looking Back Now 3.7.1 Upgrading Player Assets from Placeholder to Authored 3.7.2 Upgrading Enemy Assets from Placeholder to Authored 3.7.3 Upgrading UI Assets from Placeholder to Authored 3.7.4 Customizing in game UI with Styles 3.7.5 Upgrading Visual FX from Placeholder to Authored

3.8

The Hills Are Alive! 3.8.1 Adding Sound FX & Music

4. Day 5 - Post-Production & Deployment 4.1

Participants will learn how to work with packages and deployment targets. 4.1.1 Working with Packages 4.1.2 The Asset Store 4.1.3 Selling and Sharing your assets and code

TEACHING & LEARNING ACTIVITIES

1. Interactive Lecture 2. Hands on 3. Q & A Session

COURSE IMPLEMENTATION

5 Days

MAXIMUM PARTICIPANTS

10 pax

VENUE

Computer Lab, Politeknik METrO Kuala Lumpur

FEE

MYR1,400.00 (excluding accommodation & transportation)

CONTACT US

Training and Continuing Education Unit Politeknik METrO Kuala Lumpur No 2-14,Jln Setiawangsa 10, Taman Setiawangsa, 54200, Kuala Lumpur. +603-4251 8000


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