The Chinese Cuisine Culinary Arts at our Shin Art F&B Academy adheres to this concept. In addition to adhering to the pursuit of colour, aroma, and taste, it is also constantly innovating. In terms of preserving the taste and craftsmanship handed down from the ancestors, combining the essence and art of cuisines from different countries, seeking breakthroughs, and striving for excellence.To ensure that students not only grow mentally, intellectually, and physically but also learn the knowledge and skills required by Chinese chefs in the new era and move towards internationalisation.

 

Course Title: Diploma in Food Preparation ( Culinary Arts ) & Diploma in F&B Services

Diploma: City & Guilds

Course Duration: 15 months ( 9 months in course and 6 months in Internship )

Tuition Fees Includes: Uniforms, Personal Kitchenware, Ingredients, Smart Tablets and Personal Accident Insurance

Course Content:

Theory Lessons:

1. The professionalism and cultivation of the new chef
2. What a new chef must have
3. Professional kitchen layout and maintenance
4. Food safety hygiene and personal hygiene management
5. The origin and history of Chinese food
6. The trend and evolution of Chinese food today
7. Cost calculation and control
8. Storage and knowledge of Chinese food
9. Appliances and maintenance for the new professional kitchen
10. Chinese cooking skills and innovation
11. Introduction and use of Chinese knives
12. The basic heat and cooking methods of Chinese food
13. The basic seasoning of Chinese food
14. History of Chinese food in Malaysia
15. Business management and Business thinking

 

Practical Lessons:

1. Introduction to Chinese cuisine, such as Sichuan cuisine, Hunan cuisine, Cantonese cuisine, etc
2. The basic knife technique of Chinese food
3. A variety of cold dishes
4. Tips and exercises for upside down
5. Basic cooking skills for Chinese food
6. Stock, stew series
7. Chinese stir-fry series
8. Chinese fried vegetable series
9. Chinese grilled vegetable series
10. Chinese cooking series
11. Chinese steamed vegetable series
12. Chinese mixed vegetable series
13. Chinese marinated series
14. Chinese dim sum series
15. Chinese dessert series
16. Banquet series
17. Peranakan cuisine
18. Traditional wellness recipes
19. Malaysian authentic stir-fry

 

《Inheriting the past of the millennium, connecting the distant you》

Chinese food, also known as Chinese cuisine, has always been the pride of our Chinese, with a history of more than 5,000 years. According to the current records in the history of Chinese food culture, the Chinese food we are familiar with is divided into "eight series and six products".

The eight major cuisines are Fujian cuisine, Hunan cuisine, Cantonese cuisine, Jiangsu cuisine, Shandong cuisine, Zhejiang cuisine, Sichuan cuisine, and Anhui cuisine. The six tastes of ingredients are colour, aroma, taste, meaning, and shape, and nourishment is added to the original five tastes, which means nourishing the body.

With the changing of the times, Chinese food has officially entered internationalisation. Where there are Chinese, there is Chinese food, which occupies a pivotal position in the world. In order to cater to the trend of continuous expansion, the ingredients, cooking techniques, and presentation are also changing with each passing day. The only constant is our pursuit of colour, aroma, and taste.

In our SACA Western Cuisine Culinary Arts, through the lecturer’s continuous experimentation, exploration, and innovation, students can not only learn the most basic cooking skills and knowledge of western food, exquisite plate arrangement, and unique sauce, but also the unique cuisines of various western countries, such as the United States, Germany, Italy, Spain, and so on.

Break through the inherent thinking, innovate, and innovate, and build your own western food and catering empire in the coming new era.

 

Course Title: Diploma in Food Preparation (Culinary Arts) & Diploma in F&B Services

Diploma: City & Guilds

Course Duration: 15 months ( 9 months in course and 6 months in Internship )

Tuition Fees Includes: Uniforms, Personal Kitchenware, Ingredients, Smart Tablets and Personal Accident Insurance

Course Content:

Theory Lessons:

1. The professionalism and cultivation of the new chef
2. What a new chef must have
3. Professional kitchen layout and maintenance
4. Food safety hygiene and personal hygiene management
5. The origin and history of Western food
6. The trend and evolution of Western food today
7. Cost calculation and control
8. Storage and knowledge of Western food
9. Appliances and maintenance for the new professional kitchen
10. Western cooking skills and innovation
11. Introduction and use of Western knives
12. The basic heat and cooking methods of Western food
13. The basic seasoning of Western food
14. History of Western food in Malaysia
15. Business management and Business thinking

 

Practical Lessons:

1. Appetizer series (broth, meal kit, etc)
2. Cold dish series (salads, cold dishes, etc)
3. American dishes (burgers, grilled chicken wing, etc)
4. German dishes (pork sausage, beer side dish, etc)
5. Italian dishes (pasta, pizza, etc.)
6. Spanish dishes (paella, tapas, fried shrimp, etc)
7. Poultry dishes (chicken, duck, turkey, etc)
8. Meat dishes (beef, mutton, etc)
9. Seafood dishes (lobster, oysters, etc)
10. Classic dishes (lobster soup, Scotch fried eggs, etc)
11. French dishes (pan-fried duck breast, stewed veal with white sauce, etc)
12. Healthy dishes (salad, juice, chicken breast, etc)
13. Vegetarian dishes (vegetarian soup, vegetarian noodles, etc)
14. High tea dishes (sandwiches, Italian Toast with Tomato Sauce, etc)
15. Delicate dessert (apple pie, meringue, etc)

 

Western food, also known as European cuisine, is a general term for Western cuisine. Its origin and formation can be traced back to more than 2,000 years ago. Western food generally uses knives and forks as tableware and bread as the staple food. Regular Western food should include soup, appetisers, main dishes, desserts, and drinks.

With the continuous impact, infiltration, and blending of Eastern and Western cultures in recent years, Eastern people have gradually understood the characteristics of Western food in various Western countries. The most important feature of western food is that it highlights the main ingredients, is beautiful in shape and colour, delicious in taste, rich in nutrition, and convenient in supply. Compared with other food cultures, western food places more emphasis on table manners, such as the way of seating, the order of serving dishes, and the meaning expressed by the way of placing tableware, no sound when eating and so on.

Scholars who specialise in Western food have had long-term discussions and concluded that eating Western food should pay attention to the following 6 Ms: Menu, Music, Mood, Meeting, Manner, and Meal.

The current trend in dessert making is to make lighter and less sweet creations. French desserts have always been the benchmark in the dessert industry. To allow students to keep up with the pace of the times and move towards internationalisation, our Shin Art F&B Academy has chosen to launch a Professional French Patisserie Course.

In the dessert industry, experience is important, but the most important thing is imagination. Only by constantly observing, learning, and using your imagination as much as possible can you create your own wild dessert world.

 

Course Title: Diploma in Food Preparation (Culinary Arts) & Diploma in F&B Services

Diploma: City & Guilds

Course Duration: 15 months ( 9 months in course and 6 months in Internship )

Tuition Fees Includes: Uniforms, Personal Kitchenware, Ingredients, Smart Tablets and Personal Accident Insurance

Course Content:

Theory Lessons:

1. The professionalism and cultivation of the new chef
2. What a new chef must have
3. Professional kitchen layout and maintenance
4. Food safety hygiene and personal hygiene management
5. The origin and history of French dessert
6. The trend and evolution of French dessert today
7. Cost calculation and control
8. Storage and knowledge of French dessert
9. Appliances and maintenance for the new professional kitchen
10. Techniques and innovations in the preparation of French dessert
11. Introduction and use of French dessert tools
12. The basic heat and cooking methods of French dessert
13. The basic seasoning of French dessert
14. History of French dessert in Malaysia
15. Business management and Business thinking

 

Practical Lessons:

1. Three sauces for dessert (English milk sauce, custard sauce, almond milk sauce)
2. Base spongy cake
3. Basic cheese body cake
4. Basic Melaleuca cake
5. Mousse series
6. Swiss roll series
7. Macarons with frosting series
8. French dessert collection series
9. Biscuit & Cookie Series
10. Puff pastry and puff picks collection
11. Chocolate & Cream Series
12. Banquet cake
13. Flip sugar with art
14. Exquisite presentation display

 

Dessert is a small blessing in a monotonous life that can make people feel as happy as being in love. When it comes to the most influential dessert genre in the world, there should be no French dessert. It combines the unique humanistic and artistic atmosphere of the French with the aristocratic court temperament and absorbs the dessert concepts of various countries. It is a kind of dessert that emphasises delicacy, harmonious and complex dessert aesthetics.

French desserts can be traced back to the Middle Ages, High-end French dishes first appeared on the tables of European courts and upper classes and then spread to the upper classes of all countries in the world. However, common people are far behind on French cuisine. In contrast, French desserts, which are on the edge of the food system, have their convenience. Some itinerant vendors have begun to sell various French desserts. As the pioneer of French food myths, it can be obtained and eaten by ordinary people.

It was also during this period that the French palace began to appoint a special pastry chef to make desserts with sugar, whipped cream, and eggs as raw materials. Many desserts that have been handed down to this day, such as crepes, puddings, croissants, etc., came out during this period.