This observational study empirically investigates Banqueting students of the National Modular Certificates in Sungai Petani Community College. The purpose of this study is to assess the student's competency in their practical class. The several entry level of this class had aroused some problems due to the fact that the class has been established as an advance level of cooking knowledge. The hands on approach in the practical class made it quite difficult for the students who are lag behind to achieve their knowledge and skill because of the limited or non-existance of the fundamental basics of cooking such as the basic knowledge of western and eastern cuisine. The methodology of this study involves lecturer's observation and student's examination scores. Four classes were involved as sampling within one year time-frame. This research had revealed significant gaps for us to look into on a deeper level such as in terms of the student's knowledge, intellectual, skill and their confident level. The findings of this research will benefit the curricular and the curriculum developer that they could use in improving the enrollment levels of the Module classes by classifying the classes into different levels of Basic, Intermediate, Advance, and Pre requisite class.  Index Terms-sijil modular kebangsaan, bloom taxonomy, teaching and learning, skill