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Western and Asian Cruisines – TARC Training

This course is designed for those who are interested in the culinary arts to acquire general knowledge and hands-on practical skills to prepare a variety of Western & Asian cuisines

Learning Outcomes

Upon completion of the course, participants will be able to:

  • Identify and describe the fundamental cooking ingredients in preparing basic Western & Asian cuisines such as appetizer, soup, main course and desert.
  • Acquire the following knowledge and skills:
    1. proper procedure for preparing ingredients (mise’en place)
    2. variety of cooking methods which consist of dry and moist cooking
    3. usage of a variety of kitchen and cooking equipment, pots and pans, and small hand tools
    4. food health & hygiene awareness
    5. food handling and storage techniques
    6. ways of serving attractive platter with proper balance of color, shape, and texture

Section 1Ingredients knowledge and usage
Section 2Basic cooking utensils and equipment
Section 3Variety of appetizer from salads and Hors d’ oeuvres
Section 4Basic cream, clear and nationality soup
Section 5Grilled, frying, roast, bake, braise and simmer main courses with sauces
Section 6Variety of cold and hot dessert and finishing food presentation

Mohd.Ridhwan Bin Ungki is a Lecturer with School of Social Science and Humanities, TAR College, Sabah Branch, teaching courses relevant to cooking. He specialises in western and asian cuisines since 1999. Prior to his appointment at TAR College, he has served as a chef at numerous hotels at Sabah such as Nexus Resort Karambunai, Mimpian Jadi Resort, Tuaran amongst others. Encik Ridhwan was also one of the members of the Opening team for the Sri Kebaya Malaysian Restaurant in Doha Qatar where he supervises the Malay and Asian chef at the restaurant. After 9 years of working in the food industries, he found his passion and joy in teaching others to cook. He came back to Kota Kinabalu, Sabah in 2008 and joined PTPL College as a Culinary Instructor and became a member of the pioneer team for the Diploma in Culinary Art Course.