Hotel & Restaurant Management- Asian Cuisine . Malaysia.

Hotel & Restaurant Management- Asian Cuisine . Malaysia., available at $19.99, with 23 lectures, and has 3 subscribers.

You will learn about Create New Dished Make Business with New Menu ( South east Asian Cuisine ) Malaysian Classical Cuisine Present in Modern Concept Make Business with New Dished & Restaurant & Bar Anybody Can Learn & Open For All Level This course is ideal for individuals who are Business People ( Food Field ) or All Level & Anybody or Food Truck or New Opening Restaurant & Create New Menu or upgrade Menu Restaurant & Bar With New Concept Menu or Culinary Student or Beginner .want Joint In Food Industry It is particularly useful for Business People ( Food Field ) or All Level & Anybody or Food Truck or New Opening Restaurant & Create New Menu or upgrade Menu Restaurant & Bar With New Concept Menu or Culinary Student or Beginner .want Joint In Food Industry.

Enroll now: Hotel & Restaurant Management- Asian Cuisine . Malaysia.

Summary

Title: Hotel & Restaurant Management- Asian Cuisine . Malaysia.

Price: $19.99

Number of Lectures: 23

Number of Published Lectures: 23

Number of Curriculum Items: 23

Number of Published Curriculum Objects: 23

Original Price: $19.99

Quality Status: approved

Status: Live

What You Will Learn

Create New Dished
Make Business with New Menu ( South east Asian Cuisine )
Malaysian Classical Cuisine Present in Modern Concept
Make Business with New Dished & Restaurant & Bar
Anybody Can Learn & Open For All Level

Who Should Attend

Business People ( Food Field )
All Level & Anybody
Food Truck
New Opening Restaurant & Create New Menu
upgrade Menu Restaurant & Bar With New Concept Menu
Culinary Student
Beginner .want Joint In Food Industry

Target Audiences

Business People ( Food Field )
All Level & Anybody
Food Truck
New Opening Restaurant & Create New Menu
upgrade Menu Restaurant & Bar With New Concept Menu
Culinary Student
Beginner .want Joint In Food Industry

1.Discover How Easy it is to make Classical Delicious Malaysian Food at Restaurant ,Bar & Food Truck

Food Business.

2 .Teach you From Basic aspect of Malaysian Cooking & Skills.

3. To Improve your Learning Experience each Recipe is broken down into small section

so that you can learn & understand and which ingredient to use , how to prep your ingredient efficiently , cook to perfection and plate your dish to impress your guest.

4. Teaching & Guide From Starting Till Complete Each Dishes.

5. Learning New Dishes From Malaysian Can Make Business in Apply In Your Restaurant & Bar

6.Simple Menu & Nice Presentation.

7. Identification About , Raw Materials, Groceries , Equipment & Utensil Use Inside Kitchen,

8. Identification About Food Safety inside Kitchen

9. Explanation About Food Costing Calculation For Dishes.

10. Identification About Herbs & Spices Use In Malaysian Cuisine & Where To Get Resources

Goods.

11. Full Cooking Course with 8 Recipe Tutorial & Cooking Instruction Step By Step

12. Learning Classical Malaysian Cuisine Present in Modern Concept in Each Plating.

13. Focus on New Food Business , Food Truck , Upgrade Menu in Restaurant, Bar & New

Restaurant Business.

14. Anybody Can Learn & For All Level.

15. Culinary Student

16. Easy To Make , Good to You To Enter New Food Business & New Concept Design

17. From My Class you will Know How To Create New Menu, New Dishes, Knowing About

Herb, spices , where to find & get Goods Ingredient Correct Way To Cook

with Guide From Me & Teaching.

By Master Chef Zairi Zaidi

Malaysian & United States America

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Chapter 2: Welcome

Lecture 1: Welcome To My Class

Chapter 3: Basic Information ( Menu )

Lecture 1: 6 Recipes Menu .Information

Chapter 4: Source of Supply

Lecture 1: Source of Supply

Chapter 5: Identification Kitchen Equipment & Utensils

Lecture 1: Identification Kitchen Equipment & Tools

Chapter 6: Identification about Raw Material & ingredients

Lecture 1: Identification about Raw Material & ingredients

Chapter 7: Identification Produce ( Vegetables)

Lecture 1: Identification Produce ( Vegetables)

Chapter 8: Identification Herb & Spices

Lecture 1: Identification Herbs & spices

Chapter 9: Identification Groceries item

Lecture 1: Purchase Groceries item

Chapter 10: Food Safety

Lecture 1: Food Safety

Chapter 11: Kitchen Safety

Lecture 1: Kitchen Safety

Chapter 12: Butchery . Chicken Satay

Lecture 1: Cutting Chicken Meat For Satay Skewer

Chapter 13: Chicken Satay Marinated & Grilled ( Full Recipes )

Lecture 1: Chicken Satay Ingredients , Marinate ( Lesson 1 )

Chapter 14: Peanut Sauce ( Full Recipes)

Lecture 1: Peanut Sauce ( Full Recipes)

Chapter 15: Rice Cakes ( Full Recipes )

Lecture 1: Rice Cakes ( Full Recipes )

Chapter 16: Plating & Presentation Plate Of Chicken Satay

Lecture 1: Final Plating Chicken Malaysian Satay

Chapter 17: Coconut Rice ( Full Recipes )

Lecture 1: Coconut Rice ( Full Recipes )

Chapter 18: Anchovies Gravy ( Full Recipes)

Lecture 1: Anchovies Gravy ( Full Recipes)

Chapter 19: Malaysian Crepe ( Roti Jala ) ( Full Recipes )

Lecture 1: Malaysian Crepe ( Roti Jala ) ( Full Recipes )

Chapter 20: Chicken Curry ( Full Recipes)

Lecture 1: Chicken Curry ( Full Recipes)

Chapter 21: Spices Fried Chicken & Marinated & Fried.

Lecture 1: Spices Fried Chicken & Marinated & Fried.

Chapter 22: Strait of Melaka. Sago Coconut Palm Sugar

Lecture 1: Sago Coconut Palm Sugar ( Full Recipes)

Chapter 23: CONCLUSION COURSE .

Lecture 1: Close Course

Instructors

Zairi Zaidi
Master Chef Zairi Zaidi

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