NTUC LearningHub

Learn basic Malay moist-heat skills such as blanching, boiling, braising, poaching, simmering, steaming, stewing etc. Learners will also be able to apply different flavouring techniques in preparing parts of Malay moist-heat recipes.

Instead of going straight into preparing and cooking, this course teaches the principles and applications, supported not only with the theoretical approach, but with practical activity. Experiential learning will also allow learners with no prior Malay cooking knowledge or experience to greatly appreciate the art of Malay moist-heat cooking.

Types of dishes you’ll learnt:

  1. Mee Siam
  2. Ayam Rendang
  3. Sambal Ikan
  4. Pulut Hitam

Course Objectives

Upon completion of this course, learners will be able to:

  • Understand the different types of moist heat cooking methods
  • Use the correct tools and equipment safely when preparing and cooking dishes
  • Use different types of ingredients stated in the recipe and store them according to the nature of the ingredients
  • Clean up the tools and equipment and reinstate the workstations to its original state

Pre-requisites

Learners are expected to be:

  • Minimum 18 years old
  • Be able to listen and speak English at a proficiency level equivalent to the Employability Skills System Workplace Literacy Level 3
  • Be able to read and speak English at a proficiency level equivalent to the Employability Skills System Workplace Literacy Level 3
  • Be able to use Numeracy skills at a proficiency level equivalent to the Employability Skills System Workplace Numeracy Level 3

Course Outline

  • LU1: Different types of moist-heat cooking techniques
  • LU2: Fundamentals in safe use of ingredients, tools & equipment
  • LU3: Steps in cooking dishes using moist-heat cooking methods and storying of ingredients and finished products
  • LU4: Reinstate Workstations

Certificate Obtained and Conferred by

Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)

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