Are you an avid fan of Nyonya Kuih? Do you love those dainty, delicate and delicious morsels of goodness?
Find out how to make the traditional delights through this course. You will be equipped with the knowledge and skills to whip up a range of sweet and savoury desserts that will definitely be a treat for your family members or friends at your next gathering.
Through this course, you will also get to better appreciate the complex flavours as well as intricacies of the traditional treats by learning about the ingredients needed to make a range of desserts such as Kuih Salat and Lemper Udang. Various cooking methods used for these iconic delights will also be covered.
Learning Objectives
By the end of the course, participants will be able to
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Identify the common ingredients used for Nyonya Kuih
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Demonstrate familiarity with the cooking methods and techniques used in the making of Nyonya Kuih
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Produce Nyonya Kuih by applying appropriate cooking methods and techniques
Who should attend?
Suitable for hospitality professionals such as cooks and service staff, as well as individuals outside of the hospitality sector who are keen to obtain basic culinary knowledge in producing Nyonya Kuih.
Entry Requirement
Participants are expected to have basic culinary skills such as cutting, chopping and cooking.
Certification
Participants will be awarded a certificate of completion upon meeting the 75% course attendance requirement.
For courses with assessment component, participants will be awarded the certification of completion upon passing the assessment. Otherwise, a certification of attendance will be issued instead upon meeting the 75% course attendance requirement.
Trainers' Profile
Chef Loh Yee Chiang
Chef Loh is a lecturer at Republic Polytechnic (RP) School of Hospitality under the Diploma in Restaurant & Culinary Operations. Prior to joining RP, he worked at St Regis, Grand Copthorne Waterfront, and Regent Hotel – holding the position of Garde manger Sous Chef.
Chef Loh also acted as the Chief Coach for Singapore’s national team, which competed in the Cooking category at WorldSkills International Competition that was held in Kazan, Russia in 2019. Under Chef Loh’s coaching, the team earned a Medallion of Excellence.
Chef Loh has also been involved in the mentoring, training and grooming of students for other events such as Food and Hotel Asia, WorldSkills Singapore, and ASEAN Skills competitions – where his students earned medal awards for their talents and skills.
Chef Flora Lam
Chef Flora is a culinary lecturer under the Diploma in Restaurant & Culinary Operations at Republic Polytechnic School of Hospitality. Prior to joining RP, she taught at the Institute of Technical Education and Singapore Hotel and Tourism Education Centre. She also worked at Raffles Hotel, Four Seasons Hotel, and Marco Polo Hotel.
At WorldSkills Singapore Competition 2020, she acted as an Expert in the Cooking Technical Work Group under the Cooking category. She also supported the Chief Coach in preparing students for various competitions including Food and Hotel Asia, and WorldSkills Singapore Competition where the student competitors clinched Gold (2016 and 2018) and Silver (2018).
Chef Flora also represented Singapore as an Expert in ASEAN Technical Work Group which was held in Bangkok in 2018. Then, Team Singapore earned a Medallion of Excellence in Cooking.
In WorldSkills International Competition 2019 that took place in Kazan, Russia, Chef Flora represented Singapore as an Expert in ASEAN Technical Work Group for Cooking. She also played a key role in coaching Singapore’s competitor who was awarded a Medallion of Excellence.