Prepare Malay Dry Heat Cooked Dishes (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025054399
S$348
Original: S$1,160
Save S$812
About This Course
This course aims to impart knowledge on the characteristics of dry heat cooking methods. Learners will also gain hands-on practice in dry heat cooking methods and apply them in the preparation of Malay dishes.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
• Identifying quality characteristics of Malay dry-heat dishes
• Recipes and methods of preparing different types of Malay dry-heat dishes
• Complementary spices for various Malay dry-heat dishes
• Understand the importance of roasting spices
• Apply methods of presenting finished products
• Create artistic balance of complementary flavours, colours, shapes and textures in garnishes, food product and plating
• Apply methods of assessing suitable colour, height, shape and texture in finished products
• Identifying quality characteristics of Malay dry-heat dishes
• Recipes and methods of preparing different types of Malay dry-heat dishes
• Complementary spices for various Malay dry-heat dishes
• Understand the importance of roasting spices
• Apply methods of presenting finished products
• Create artistic balance of complementary flavours, colours, shapes and textures in garnishes, food product and plating
• Apply methods of assessing suitable colour, height, shape and texture in finished products
Entry Requirements
Primary
Course Details
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