TGS-2021010601
Malay dishes have increasingly becoming a popular and trendy cuisine in the market due to its fine art of production and availability of ingredients. This course offers the theoretical knowledge and trains learners to compose and produce Malay dishes. Learners will gain a better understanding and attain the knowledge in principles of cooking for Malay dishes. The food and beverage industry plays an important role in contributing to the tourism industry. Given that this industry is wide with a diverse market, it requires its personnel to have good product knowledge and versatility in producing varying types of cuisines to meet diners' needs. This course prepares learners with the abilities to apply the knowledge and skills in preparing a Malay meat dish, rice dish and home-made pickles which are Ayam Masak Merah, Nasi Kerabu and Achar. During this course, learners will be steered by experienced trainers who will impart the principles of Malay cooking techniques such as selecting and proportioning raw ingredients, seasoning, flavouring and marinating of Malay dishes. They will also be trained on how to derive the appropriate consistency of blended mixture and sauces alongside being able to control temperature of cooking and determine doneness.