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Classical Malay Dishes (English / Chinese)

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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.

Participants will learn how to cook classical malay dishes -Ayam Masak Merah, Nasi Kerabu and Achar

Start DateEnd DateRegistration Closing DateModeDayTimeLanguageRemarksApply Now
25 Jun 202225 Jun 202218 Jun 2022Full Time 9:00am - 6:00pmENGLISH 
23 Jul 202223 Jul 202216 Jul 2022Full Time 9:00am - 6:00pmENGLISH 
28 Jul 202228 Jul 202221 Jul 2022Full Time 9:00am - 6:00pmCHINESE 

 

Non-S’porean

S’porean/PR
(after SSG subsidy)

S’porean aged 40 years & above (after MCES subsidy)

Programme Fee

 $      320.00

$      320.00

$      320.00

Funding/Subsidy

N.A.

- $    224.00  

- $    288.00

Nett Course Fee

 $      320.00

 $    96.00 

 $      32.00

GST 7%

 $      22.40 

 $        6.72

 $       6.72

Payable Course Fees

 $     342.40

 $      102.72

 $      38.72

Payment accepted via:

  • AXS 
  • NETS at ACI counter
  • SkillsFuture Credit (For Singaporeans aged 25 and above)
  • PAYNOW

*Registration opens 60 days before course date

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 70% SSG subsidy for all Singaporeans and PRs aged 21 and above

Mid-Career Enhanced Subsidy (MCES) Subsidy

  • Eligible for Singaporeans aged 40 years old and above 
  • Enjoy 90% SSG subsidy

SkillsFuture Credit (SFC)

  • For Self-Sponsored Individuals only
  • All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016. 
  • You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.

Learners who are keen in preparing Malay dishes



  • Trainees are required to clean up after class.
  • Attendance is required for all programmes (WSQ and non WSQ Courses).

Please note that our kitchens are designed to accommodate 24 Trainees with 3 Trainees sharing one work-station. With relaxation of Covid measures, we have reverted to conducting classes at full capacity of 24 pax.

 

Refund Policy Refund

Withdrawal notification received at least 14 calendar days before course commencement

  • 75% refund of paid course fees

Withdrawal notification received less than 14 calendar days from the course commencement OR Upon course commencement

  • No refund of paid course fees