Delectable Malay Desserts
About This Course
This course seeks to enable participants the ability to apply knowledge and skills in preparing basic Malay desserts. This also includes preparing and cooking ingredients, assembling Malay desserts, and storing the dessert products. Participants will be able to apply what they have learnt at various workplaces such as hotels, bakeries, cafes and other food establishments.
What You'll Learn
• Demonstrate basic food hygiene and kitchen safety practices, with integrity and ethical behaviour, in accordance with Food and Workplace Safety and Health (WSH) requirement
• Work cohesively with co-worker and/or supervisor and able to identify opportunities to learn from workers and/or supervisors to improve skills and knowledge and achieve organizational objectives
• Explain and demonstrate the use of baking tools and equipment and the purpose of ingredients
• Explain and demonstrate principle and preparation of ingredients
• Explain and demonstrate the cooking, assembly, cooling and storage of basic Malay deserts based on industry practice
• Explain the process of perfecting basic Malay desserts through the ability to reflect, evaluation and feedback from workers and/or supervisors to improve skills and knowledge
Learn how to make:
1. Kek Lapis Cempedak,
2. Kuih Bakar Lauk,
3. Kuih Bakar Pandan,
4. Kuih Keria,
5. Kuih Dadar
Entry Requirements
• Age: Minimum 21 years old and above
• Recommended for trainees to have at least Primary Level (PSLE) education and/or Workplace Literacy and Numeracy (WPLN) score: Level 4 for Reading, Speaking, Listening, Writing and Numeracy.
• Recommended for trainees to have at least 1 year of working experience in the food services industry or 2 years in the non-food services industry.