Essential Foundations For Chefs – Mastering Malay Cuisine Part 1
About This Course
Course Objective
The objective of the course is to impart basic Malay dry-heat skills to the learners so that learners can apply the knowledge and skills to prepare Malay dry-heat cuisine and prior to them progressing to the next level.
Course Overview
Upon completion of this course, learners will have the ability to handle kitchen tools and equipment correctly. They will also be competent in using various types of Malay dry-heat cooking techniques such as stir-frying, deep-frying, pan-frying, sauteing, broiling, grilling etc in the cooking. Learners will also be able to apply different flavouring techniques in preparing parts of Malay dry-heat recipes properly.
What You'll Learn
Entry Requirements
Learners are expected to be:
• Above 18 years old
• Possess at least a GCE ‘O’ Levels or equivalent or
• Employability Skills Workforce Skills Qualifications (ES WSQ) Workplace Literacy (WPL) and Workplace Numeracy (WPN) at Level
• Be able to read, write and speak in English (WLPN Level 4 and above)