Endeavouring To Create Asian Gastronomy

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When our students learn about Asian cuisine, it is combined Asian and Chinese dietary culture with the spirit of artistic creativity. Thus, the training of professional skills, the cultivation of learning competence and professional ethics & aesthetic endowment are considered as the primary focuses of teaching while the curriculum within our college and the teaching design of industries training, conducted alternatively, are deemed as the best combination for theory and practice.
The core curriculum of this module covers the preparation of Asian and Chinese cuisine, food hygiene & safety, the practice of procurement, the culture of Asian cooking, menu design, cost control & production of some Chinese cuisine.
Here our students prepare Cantonese Kway Teow & Singapore Style Stir-Fried Bee Hoon. Cantonese Kway Teow or Wat Tan Hor is a flat noodle in egg gravy while Singapore Style Stir-Fried Bee Hoon is stir-fried rice vermicelli seasoned with curry powder, vegetables, scrambled eggs & meat.
Please visit https://diploma.sgacademy.edu.my/ for further details on choosing your career.

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