Prepare Advanced Peranakan Cuisines

Peranakan Cooking Class: Advanced Peranakan Cuisine

Peranakan Cooking Class – 24 hours of classroom learning and practical to learn how to cook advanced peranakan cuisine

Course Title

Prepare Advanced Peranakan Cuisines

Course Objectives: Peranakan Cooking Class – Advanced Peranakan Cuisine

• Imparts knowledge and the ability to prepare quality and characteristic advanced Peranakan cuisines to suit the local palate, namely Pong Teh Chicken, Ngoh Hiang, Otak Otak, Nyonya Dumpling and Kueh Lapis Legit
• Imparts knowledge and the ability to source and combine a variety of authentic ingredients, preparation and cooking using traditional methods, and the thematic presentation of the finished products.
• Comply with food hygiene regulations when cooking advanced Peranakan cuisine
• Assemble utensils, tools and appliances for cooking advanced Peranakan cuisine
• Follow the instructions stated in recipes closely to cook advanced Peranakan cuisine
• Reinstate workstation in accordance with food hygiene regulations.

Course Content: Peranakan Cooking Class – Advanced Peranakan Cuisine

1. Assemble and safely use appropriate cooking tools, equipment and appliances.
2. List and describe the quality and characteristics of ingredients, in particular the preparing of rempah (Malay word for spices), a key feature in Peranakan cooking which gives the cuisine its distinct and signature taste to the dishes.
3. Complementing the ingredients is the long and arduous cooking process through the cooking methods and the learner will gain the understanding on the principles of cooking Peranakan food, making the taste delectable
4. Learn and undertake the controlling of time and temperature as well as the correct ratio of ingredients for each dish making adjustments to achieve the desired texture and consistency.
5. Acquire the knowledge and develop a habit of maintaining a good standard, achieved by evaluating and troubleshooting a cooked dish at the end of the learning unit.
6. Exercises that place emphasis on using the correct ingredients, understanding the characteristic of each dish which coupled with the correct working method will result in an end product that will speak well on its own in terms of consistency, texture and visual appeal that will be found pleasing.

Learners get to bring home: Pong Teh Chicken, Ngoh Hiang, Otak Otak, Nyonya Dumpling and Kueh Lapis Legit

Course Training Duration

Total 24 in-class training hours.

Time: (9am – 6pm)

External Venue : Bukit Merah and Havelock II

Mode of Training

The training is conducted in classroom. Each learner will have their own fully-equipped station, where they can try their hand at cooking several recipes.

There will also be a live demonstration, where in-house chefs will be teaching and demonstrating the entire process live.

Certification

Participants who fulfil all requirements will receive a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).

If you are interested in similar baking courses, check out our Cake Baking & Cookie Baking course.

If you are interested in other Food and Beverage or F&B Industry courses, you can check out our SkillsFuture Food and Beverage Making and Basic F&B Requirement Courses.