The Hospitality Industry has a long due problem that is difficult to solve: To get young talent to join this rewarding, but often misled to be a 3 D industry: Dirty, Demeaning and Demoralizing.

There are several problems with mismatching talent in the food and beverage industry in Malaysia. One problem is that there is a lack of qualified workers. Many hospitality employers complain that graduates from hospitality programs are not well trained, while fresh graduates often find that the return on their qualifications is low.

Another problem is that there is a mismatch between the skills that employers are looking for and the skills that graduates have. Employers often want workers with experience in specific areas, such as wine service, mixology and barista training, but graduates may not have this experience.

In response to the identified challenges, SWAG, in collaboration with a team of work-based learning (WBL) practitioners, suggested a solution. We proposed that young professionals in the hospitality and food and beverage sectors should adopt a ‘learn while you earn’ approach by engaging in WBL programs. This approach would offer mutual benefits to both employers and trainees.

The 12-month Work-Based Learning (WBL) programs encompass the following professional courses:

1. Professional Food Server: This program includes three days of in-classroom training, supplemented by 72 days of practical industry experience.

2. Professional Kitchen Cook: Participants will undergo three days of classroom instruction, followed by 72 days of hands-on practice in the industry.

3. CY  Wine Service Training : This certification course involves five days of classroom learning and 96 days of industry practice.

In addition to the above, all participants will engage in 2 months of work-based learning, during which they will undergo continuous validation and assessments. This is designed to ensure the practical application of skills learned and the achievement of industry standards.