Chef Obie Food Consultant Atau Perunding Juga Penasihat Makanan Anda Sejak 2012

  Culinary Arts Student Syllabus in Malaysia 2026/2027 Assalamualaikum wbt , Chef Obie is pleased to share a brief overview to help young students who are searching for direction in life and future aspirations. Surely, some of you dream of becoming a great chef or cook! This can serve as a foundation to understand the first steps into the world of Food & Beverages (F&B) in Malaysia. Overview The syllabus for culinary arts students in Malaysia covers both theoretical and practical training in basic cooking techniques, food safety, kitchen management, and preparation of various local and international dishes. Core Modules & Subjects Culinary Basics & Food Safety : Personal and kitchen hygiene, sanitation, knife skills, and safe use of kitchen equipment. Hot Kitchen : Main cooking techniques such as boiling, sautéing, roasting, and preparing protein-based main courses. Garde Manger (Cold Kitchen) : Preparation of cold dishes, salads, appetizers, and food presentation....

  Silibus Pelajar Seni Kulinari Di Malaysia 2026/2027 Assalammualaikum wbt, sukacita Chef Obie kongsikan serba sedikit untuk pemahaman adik-adik yang sedang tercari arah tuju hidup juga impian dimasa depan. Pasti ada yang ingin menjadi seperti seorang Chef atau tukang masak yang hebat !  Adik-adik boleh jadikan ia asas pemahaman untuk selangkah ke dunia Food & Bavarages ( F&B ) di Malaysia. Silibus bagi pelajar seni kulinari di Malaysia merangkumi latihan teori dan praktikal mengenai teknik masakan asas, keselamatan makanan, pengurusan dapur, serta penyediaan pelbagai jenis hidangan tempatan dan antarabangsa. Modul dan Subjek Utama Asas Kulinari & Keselamatan Makanan: Belajar tentang kebersihan diri dan dapur ( hygiene & sanitation ), teknik asas potongan, dan cara guna peralatan dapur dengan selamat. Masakan Panas (Hot Kitchen): Mempelajari teknik memasak utama seperti merebus, menumis, membakar, dan menyediakan hidangan utama (protein dan lauk-pauk). Garde ...