Govt agrees to amend National Skills Development Act to empower TVET
PUTRAJAYA: The government has agreed to amend the National Skills Development Act 2006 (Act 652) to further strengthen Technical and Vocational Education and Training (TVET) in the country.
Human Resource Minister Steven Sim said through the amendment, the ministry aims to elevate the Malaysian Skills Certificate (SKM) to a level equivalent to a degree or even a doctorate (PhD).
He said the introduction of new and higher levels in the SKM was necessary, as the certificate currently only comprises levels one to five, which are equivalent to an advanced diploma.
'I will table the amendment to this Act in Parliament and I urge all MPs to support it. I want that in addition to levels one to five, we include levels six, seven and eight so that TVET education can be considered on par with a PhD,' he said when launching the P10X Academy Sdn Bhd here today,
He added that the public must change their perception of TVET institutions, as they offer vast opportunities for youth to acquire knowledge and new skills.
'We want to draw parents' attention to TVET...we also want to cultivate the mindset that not everyone needs to go to university, as we also have TVET institutions for further studies,' he said.
Meanwhile, Sim said the integrated UP_TVET system has received 140,000 applications for admission to TVET institutions so far.
'Perhaps one day, we will also include private TVET institutions so that students interested in TVET fields can access them through the same website,' he said.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Sun
7 hours ago
- The Sun
Malaysia urged to preserve ice sculpting art and talent
ALOR GAJAH: Often the highlight of official events, luxurious weddings and product launches, ice sculptures add a touch of elegance and artistry to any occasion. However, industry players are increasingly concerned that without young talent and formal training to sustain the craft, this visually captivating art form may gradually fade, despite strong demand from the hospitality sector. Bukit Beruang Community College (KK) culinary lecturer Mohd Farid Yusoff said that with only a few five-star hotels employing professional ice sculptors, they had become highly sought after by hotels, caterers and event planners seeking unique table centrepieces. 'There are fewer than 10 professional ice sculptors in Malaysia, and we are making efforts to increase that number to preserve this ice carving legacy. 'The legacy of ice sculpting must be preserved, especially as veteran chefs like Chef Jeffrey, Chef John and Chef Haron, who represented Malaysia at global events including in Sapporo, Japan, are no longer active. We really need to find fresh talent to continue their legacy,' he said when met at the Melaka Cuisine Challenge 2025 at Freeport A'Famosa Outlet here today. Malaysia still lacked structured platforms for ice sculptors, unlike Japan, South Korea and the United States, where formal training and competitions were already in place, despite the presence of promising talent among culinary Technical and Vocational Education and Training (TVET) students. He added that the high cost of equipment and materials, such as ice-cutting machines and industrial-grade refrigerators, had made it difficult for most educational institutions to offer ice sculpting courses, thus limiting opportunities for young people and new players in the field. 'Due to these constraints, KK Bukit Beruang started offering short-term certificate-level training in ice carving to give young people a chance to learn and improve their skills. 'We're promoting it as it is also part of the TVET stream, while also helping students realise that this art form, though short-lived, can have a lasting impact and offer a rewarding income,' he said. Meanwhile, professional ice sculptor Muhammad Farhan Abd Rahim said proactive steps must be taken to preserve the art of ice carving and to elevate its status to be on par with wood and metal carving. With six years of experience working at a leading hotel in Kuala Lumpur, the 28-year-old sculptor added that wider exposure through competitions could help inspire more people, especially culinary students, to pursue ice sculpting professionally. 'We must admit, this isn't an easy field. It requires a lot of patience, working in freezing conditions, and sometimes the carvings just don't go as planned. 'Yet, I believe there are many who are interested, but they simply don't know where to begin or how to learn. Events like the Melaka Culinary Challenge can give them the exposure they need by showing how drawing skills can be applied to create unique carvings from ice blocks,' he said.
The Sun
7 hours ago
- The Sun
Ice sculpting faces talent shortage despite strong demand
ALOR GAJAH: Often the highlight of official events, luxurious weddings and product launches, ice sculptures add a touch of elegance and artistry to any occasion. However, industry players are increasingly concerned that without young talent and formal training to sustain the craft, this visually captivating art form may gradually fade, despite strong demand from the hospitality sector. Bukit Beruang Community College (KK) culinary lecturer Mohd Farid Yusoff said that with only a few five-star hotels employing professional ice sculptors, they had become highly sought after by hotels, caterers and event planners seeking unique table centrepieces. 'There are fewer than 10 professional ice sculptors in Malaysia, and we are making efforts to increase that number to preserve this ice carving legacy. 'The legacy of ice sculpting must be preserved, especially as veteran chefs like Chef Jeffrey, Chef John and Chef Haron, who represented Malaysia at global events including in Sapporo, Japan, are no longer active. We really need to find fresh talent to continue their legacy,' he said when met at the Melaka Cuisine Challenge 2025 at Freeport A'Famosa Outlet here today. Malaysia still lacked structured platforms for ice sculptors, unlike Japan, South Korea and the United States, where formal training and competitions were already in place, despite the presence of promising talent among culinary Technical and Vocational Education and Training (TVET) students. He added that the high cost of equipment and materials, such as ice-cutting machines and industrial-grade refrigerators, had made it difficult for most educational institutions to offer ice sculpting courses, thus limiting opportunities for young people and new players in the field. 'Due to these constraints, KK Bukit Beruang started offering short-term certificate-level training in ice carving to give young people a chance to learn and improve their skills. 'We're promoting it as it is also part of the TVET stream, while also helping students realise that this art form, though short-lived, can have a lasting impact and offer a rewarding income,' he said. Meanwhile, professional ice sculptor Muhammad Farhan Abd Rahim said proactive steps must be taken to preserve the art of ice carving and to elevate its status to be on par with wood and metal carving. With six years of experience working at a leading hotel in Kuala Lumpur, the 28-year-old sculptor added that wider exposure through competitions could help inspire more people, especially culinary students, to pursue ice sculpting professionally. 'We must admit, this isn't an easy field. It requires a lot of patience, working in freezing conditions, and sometimes the carvings just don't go as planned. 'Yet, I believe there are many who are interested, but they simply don't know where to begin or how to learn. Events like the Melaka Culinary Challenge can give them the exposure they need by showing how drawing skills can be applied to create unique carvings from ice blocks,' he said.
The Sun
8 hours ago
- The Sun
Culinary students need exposure to cutting-edge kitchen equipment
ALOR GAJAH: The culinary industry today is evolving not only in menus, techniques, and ingredients, but also in the sophistication of kitchen equipment. Melaka Chefs Association president Chef Rizwandy Perin said that whether in a hotel kitchen, restaurant or at home, cooking equipment such as stoves, mixers or ovens is becoming more sophisticated, in line with advances in kitchen technology. 'The culinary field is also entering a phase where sophisticated equipment is essential, and therefore, students in this field need to be exposed to modern tools as early as possible before entering the industry. 'I see competitions such as the 2025 Melaka Culinary Challenge as valuable platforms for providing opportunities and exposure to participants and student chefs, especially those in the Technical and Vocational Education and Training (TVET) field, to experience using sophisticated kitchen equipment sponsored by several major companies,' he said at the culinary competition at the Freeport A'Famosa Outlet here today. Commenting further on the competition, now in its third year, Rizwandy expressed hope that more parties would come forward to collaborate in making the culinary challenge a success. The event, recognised by the World Association of Chefs' Societies (WACS), has even drawn the attention of professional judges from Thailand, Germany, the United Kingdom, Indonesia, and Italy. He said this is important not only as a platform to expose aspiring chefs to the industry, but also as a means to promote Melaka as a culinary tourism destination. 'We are targeting at least a thousand participants or more in the fourth edition compared to this year's 500 participants and most importantly, cooperation from the state government, especially the tourism promotion agency and even the state TVET council, can be improved since it is in line with the government's desire to produce as many TVET graduates as possible,' he added.
