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Courses

Western and Chinese
Cuisine Course
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Japanese
Cuisine Course
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Bakery and
Pastry Course
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Malaysia Local
Cuisine Course
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Thai Cuisine
Course
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Professional Certificate in
International Cuisine Chef
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Professional Certificate in
Manager Management
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Western and Chinese Cuisine Course

Course Target Group Type

1.		No academic requirements

2.		SPM Students, UEC Students, Etc

3.		Malaysian citizens aged 18 and above

Duration

[ 6 months of classes + 6 months of internship ]

Modules

1.		Knife Skills & Basic Culinary Foundations

2.		Food Preparation Techniques (Western & Chinese)

3.		Cooking Methods & Heat Application

4.		Stocks, Sauces & Soups (Western & Chinese)

5.		Western Culinary Techniques & Plating

6.		Culinary Techniques & Wok Cooking

7.		Kitchen Operations, Hygiene & HACCP Basics

8.		Menu Planning, Cost Control & Culinary Creativity

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Japanese Cuisine Course

Course Target Group Type

1.		No academic requirements

2.		SPM Students, UEC Students, Etc

3.		Malaysian citizens aged 18 and above

Duration

[ 3 months of classes + 6 months of internship ]

Modules

1.		Introduction to Japanese Culinary Culture & Kitchen Tools

2.		Japanese Knife Skills & Basic Cutting Techniques

3.		Essential Japanese Stocks & Seasonings

4.		Sushi, Sashimi & Rice Preparation

5.		Tempura, Teriyaki & Grilling Techniques

6.		Noodles, Donburi & Popular Japanese Dishes

7.		Japanese Hot Dishes: Simmering, Stewing & Frying

8.		Japanese Kitchen Operations, Hygiene & Presentation

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Bakery and Pastry Course

Course Target Group Type

1.		No academic requirements

2.		SPM Students, UEC Students, Etc

3.		Malaysian citizens aged 18 and above

Duration

[ 3 months of classes + 6 months of internship ]

Modules

1.		Baking Fundamentals & Kitchen Tools

2.		Ingredient Functions & Measurement Techniques

3.		Bread Making: Yeast Dough & Fermentation

4.		Cake Mixing Methods & Baking Techniques

5.		Cookies, Tarts & Biscuits

6.		Pastry Techniques: Puff, Choux & Laminated Dough

7.		Creams, Fillings & Decoration Skills

8.		Baking Hygiene, Kitchen Operations & Product Presentation

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Malaysia Local Cuisine Course

Course Target Group Type

1.		No academic requirements

2.		SPM Students, UEC Students, Etc

3.		Malaysian citizens aged 18 and above

Duration

[ 3 months of classes + 6 months of internship ]

Modules

1.		Introduction to Malaysian Culinary Heritage & Ingredients

2.		Malaysian Knife Skills & Wet Kitchen Basics

3.		Malay Cuisine Essentials: Sambal, Curry & Rempah (Spice Paste)

4.		Chinese Malaysian Cuisine: Stir-Fry, Wok Skills & Braising

5.		Indian Malaysian Cuisine: Roti, Masala & Spice Techniques

6.		Nyonya Cuisine: Peranakan Flavours & Heritage Dishes

7.		Popular Malaysian Dishes: Hawker & Restaurant Style

8.		Kitchen Operations, Hygiene & Malaysian Plating Aesthetics

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Thai Cuisine Course

Course Target Group Type

1.		No academic requirements

2.		SPM Students, UEC Students, Etc

3.		Malaysian citizens aged 18 and above

Duration

[ 3 months of classes + 6 months of internship ]

Modules

1.		Introduction to Thai Culinary Culture & Essential Ingredients

2.		Thai Knife Skills & Food Preparation Techniques

3.		Thai Curry & Paste Making (Nam Prik Pao / Green / Red / Massaman)

4.		Thai Salad, Stir-Fry & Wok Skills

5.		Thai Soup & Stew Techniques

6.		Thai Rice & Noodles: Street Food Classics

7.		Thai Desserts & Drinks

8.		Thai Kitchen Operations, Hygiene & Plating Aesthetics

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Professional Certificate in International Cuisine Chef

Course Target Group Type

1.		Working chefs of any culinary skill type

2.		Improve the level of the culinary industry

3.		Let employers/entreprenuers provide on-the-job training course opportunities for workers to earn professional certificates and skills

4.		Provide certificate to prove culinary skills and enhance employment opportunities

5.		Personal intergrity improvement and optimization

Duration

[ 3 months ]

Online Course

[ Total 24 Lesson ]

Course Requirements and Regulations

	Malaysian and Singaporian	Foreigner
Personal Requirements	Relevant working experience or proof from workfield At least 1 and a half years of cooking-related working experience Able to read and write basic English With personal email address and legal status Open for all Malaysian and Singaporian above 18 years old	Relevant working experience or proof from workfield At least 3-5 years of cooking-related working experience Able to read and write basic English With personal email address and legal status Open for Foreigner above 21 years old Must have proof of employment from employer/restaurant Must have a working visa, if not will need to pay extra
Course Requirements	Must complete 24 online classes in three months Must complete 12 recipe homework tasks online in three months Must have two online classes in a week	Must complete 24 online classes Must complete 5 recipe homework tasks online
Course Method	Courses are not limited to time and location Course schedule can be arranged freely All courses are conducted online	Courses are not limited to time and location Course schedule can be arranged freely All courses are conducted online
After Completing The Course	Diploma certificated awarded by ECA & University Malaya	Diploma certificated awarded by ECA & University Malaya

Chef Certification Category

A.		Pastry Chef

B.		Baker Chef

C.		Butcher Chef

D.		Roast Chef

E.		Cool Kitchen Chef

F.		Chinese Cuisine Chef

G.		Chinese Dim Sum Chef

H.		Western Cuisine Chef

I.		Italian Cuisine Chef

J.		Korean Cuisine Chef

K.		Thai Cuisine Chef

L.		Vietnam Cuisine Chef

M.		Indian Cuisine Chef

N.		Nyonya Cuisine Chef

O.		etc.

Modules

1.		Kitchen Organization & Planning

2.		Food Cost Control

3.		Basic Food Garnishing

4.		Food Presentation in Restaurants

5.		Food Arragement for Buffet

6.		Food Nutrition and Diet

7.		Organic and Healthy Food

8.		Factors of Kitchen Interior Design

9.		Food Supply & Inventory Management

10.		Food Safety and Hygiene

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Professional Certificate in Manager Management

Course Target Group Type

1.		Working personnel of any F&B type

2.		Improve the level of the culinary industry

3.		Let employers/entreprenuers provide on-the-job training course opportunities for workers to earn professional certificates and skills

4.		Provide certificate to prove culinary skills and enhance employment opportunities

5.		Personal intergrity improvement and optimization

Duration

[ 3 months ]

Online Course

[ Total 24 Lesson ]

Chef Certification Category

A.		Restaurant Manager

B.		Front of House Manager

C.		Supervisor

D.		Head Waiter / Captain

E.		Banquet Manager

F.		Hotel Manager

G.		etc.

Course Requirements and Regulations

	Malaysian and Singaporian	Foreigner
Personal Requirements	Relevant working experience or testimonials from workfield. At least 1 and a half years of cooking-related work experience Able to read and write basic English With personal email address and legal status Open for all Malaysian and Singaporian above 18 years old	Relevant working experience or testimonials from workfield At least 3-5 years of cooking-related work experience Able to read and write basic English With personal email address and legal status Open for Foreigner above 21 years old Must have proof of employment from employer/restaurant Must have a working visa, if not will need to pay extra
Course Requirements	Must complete 24 online classes in three months Must complete 24 recipe homework tasks online in three months Must have two online classes in a week	Must complete 24 online classes Must complete 5 recipe homework tasks online
Course Method	Courses are not limited to time and location Course schedule can be arranged freely All conducted online	Courses are not limited to time and location Course schedule can be arranged freely All conducted online
After Completing The Course	Diploma awarded by ECA & University Malaya	Diploma awarded by ECA & University Malaya

Modules

1.		Kitchen Organization & Planning

2.		Food Cost Control

3.		Basic Food Garnishing

4.		Food Presentation in Restaurants

5.		Food Arragement for Buffet

6.		Food Nutrition and Diet

7.		Organic and Healthy Food

8.		Factors of Kitchen Interior Design

9.		Food Supply & Inventory Management

10.		Food Safety and Hygiene