Science Stream will be better. Better Result = better understanding.
You need Science and Add Math basic to enter this course too its not easy.
A person who only know how to cook but dont know how to manage is not a Chef but a Cook.

Personally im a Science Stream Student.
Just like Your Brother i inspire to be a Chef when i grow up wearing a tall hat.
But once you enter the hotel industry there is no turning back.
Call your brother think twice, and for better feel and experience go to Kitchen and work for 1-3 months let him feel how was it.

I am abit regretting why i took this course. Some of my friend stop the course after 1 year taking of the course( 1 year to Industry training)

Edit.
Well as far as i can see, He likes cooking, there is passion about cooking there is why we all in this course my friend and I.
1 thing we all dont like " Working Life In Hotel" Seriously there is no life in Hotel.
So ask your brother again, Do you want to be a Chef your whole life?
If Yes, Then he really likes cooking.

FYI, Those Chef appear in TV they been through lots of hardwork. Check Gordon Ramsey history.
Check Chef Micheal Smith, Chef Wan, and other chef.

To be a chef is easy , to be a Master chef is like swimming upstream waterfall.

Yup its actually true, Hotel line let you progress very fast. Eg: u start off as Commis 2( 2nd lowest rank) in the kitchen every 6 month u get promoted cause u got degree. until Sous Chef maximum One department chef.
Then if u have the potential u join those big big hotel. u are selected to transfer and become executive chef in newly open hotel or so.

But the turn down point are?
only 1 day off ( never got to happen in Weekend)
Split Shift( employee hate this the most) work start at 9am end at 2pm continue work at 6pm to 10pm.
Holiday, You are Chinese or Malay ,Chinese New year u are entitle to go back home on the 2nd or 4th of the Chinese new year same goes to Raya.
Sometimes, Hotel Busy, call u work 1 week straight without rest.

Well that's about it. Foreign Country has their Union means law or policy protect the staff. but in Malaysia no.

But if u got the passionate to become a Chef, There is no one to stop you. ^^

Good Luck

Haha yeah I totally agree with munak.. its hard work all the way, pay or no pay (face saving purposes most of the time)  split shifts are normal is hotels/resorts/restaurants.

I've trained in CM cherating, a restaurant in KL and a restaurant in France, and everywhere is the same.. split shifts. The culinary line requires lots of physical stamina and of course mental stability ( chefs tend to vent their frustration in 'colourful' languages, much like Gordon Ramsay ). Most importantly like what munak said, passion for cooking keeps you going.

There are other options as well to be doing office work but yet related to food industry, e.g. stock taking/ordering, advisor, HACCP agent etc. The food industry has lots to offer, just find which one you're comfortable and confident in then start working hard and climb up the ranks. Nothing in life is easy eh 

Not to mention.
70% of student graduated dont stuck with hotel lines

Not tough is just, cant take the suffer anymore.
Chef,Doctor, Nurse, all those practical ppl are the same

Maybe you can try working part time first, scout around haha.. it will definately give you an idea or two bout this line of work. For all you know you may end up liking it. 

part time waiter is easier to find jobs. However I think most hotels requires you to have the Typhoid jab taken, and a certificate as proof you've taken it. Cuz you're handling food, so to reduce bacterial transmission etc, Typhoid is like part of the requirement for you to work in the kitchen and maybe now, in the restaurant as a server.

salary wise, depends on your qualification, experience and performance. Hotels/resort usually use the point/star system.. a base salary and if you have more points..then they'll add additional income to your base salary. European countries pay better but also have to consider the high standard of living there. Well i guess if you have a good relationship with the head chef/manager/owner then its easier to get a pay rise..of course hard work does most of the talking.

Try before u enter this course.
That's what our parent tell us and we are passing to u all

Soooo, Ya try before u enter. If u really passionate about it, Why not? Go for it!

Not so sure yet, cause you are nothing different than those come out from Form 5, it is because ur experience level is that stage.

But... What support us is our Training Program. so far i had trained for 8 months, and another 4-6 months training when i reach Degree.

What make you different from Form 5 ppl and you are the paper and u can be promote faster than those form 5 ppl,Diploma highest u can go maybe sous chef( Kitchen Chef) Degree Highest is Executive(Highest)

=)

just my 2 cent.
But i still saw some without cert went to executive.
Cuase they earn through experience.

With Paper work u promote faster than others than those without paperwork.

But what i couldn't think is what if all also got paperwork?