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Home » NEW, UTAP, WSQ/SkillsFuture, Malay Cuisine » WSQ/SkillsFuture - Essential Foundations For Chefs (Mastering Malay Cuisine Part 1)

WSQ/SkillsFuture - Essential Foundations For Chefs (Mastering Malay Cuisine Part 1)

WSQ/SkillsFuture (NTUC) - Essential Foundations For Chefs


Duration: 8 hours/session

For: 2 sessions

Fees: $632.20

Chef: Lynette Foo

Alert! Not enough quantity is available!

Bookings CANNOT be made here. Please go to this  to enrol in the course.

TPG Code: TGS-2022017339

Funding: Up till 4 December 2026

In collaboration with NTUC Learning Hub, explore the bold and intense flavours of Malay cuisine. Embark on a culinary journey of joy and discovery.

Discover the sensory experience of Malay cuisine, where delightful harmonious flavours are crafted through the interplay of robust ingredients, depth of seasoning and texture to create delectable dishes. In this WSQ-certified course, our skilled chefs will guide you through easy-to-follow steps to whip up signature dishes. 

Uncover a world of culinary possibilities through Malay cuisine.

4 delectable dishes to be hand-made by YOU!

Nasi kerabu: A vibrant blue rice dish served with an assortment of fresh herbs, salted egg, and fried fish.

Ayam percik: Succulent grilled chicken marinated in a rich, spiced coconut milk gravy, a true Malay barbecue delight.

Satay with peanut sauce: Skewered and grilled meat, served with a sweet and savoury peanut sauce that's simply irresistible.

Bergedil: Deliciously crispy potato fritters, often mixed with minced meat or vegetables, perfect as a snack or side dish.

LEARNING OBJECTIVES

Understand the different types of dry 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

FUNDING LEVELS

Bookings CANNOT be made here. Please go to this  to enrol in the course.

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