Keeping Malaysian Food Heritage Alive

BERJAYA UC Promotes Knowledge of Malaysian Heritage Cuisine

KUALA LUMPUR: In Malaysia, food is one of the drawing factors that brings people together. With its unique multicultural society, the food we enjoy today comes from recipes that has been passed through generations.

Ensuring that the Malaysian Food Heritage is treasured, BERJAYA University College (BERJAYA UC) is at the forefront of promoting Malaysia’s culinary masterpieces. Since 2017, the Diploma in Heritage Cuisine (N/811/4/0245) (01/20) (MQA/PA 4914) programme is offered where students learn the fundamental techniques, theories, halal food preparation and cultural influences that has brought these Malaysian culinary masterpieces to the world stage.

BERJAYA UC Director, Faculty of Culinary Arts Federico Michieletto said that “students understand the impact that the cuisine, native to the 13 states of Malaysia, has on the food, hospitality and tourism industries of the country.

“The programme has a range of courses that includes Malaysian Ethnic Cuisine, Menu Planning and Development, Food and Beverage Cost Control, Aseana Cuisine, Heritage Cuisine Research and Innovation and Entrepreneurship Development,” added Chef Hasri Bin Hassan, Head of Programme.

“The mixture of locally grown aromatic herbs, spices mixed with homemade pastes and coconut milk evokes memories of our forefathers’ cooking. The demand for Malaysian culinary masterpieces is there, but there are not enough specialists who can impart this artisanal skill. Through this programme, we create documentation of recipes and traditional cooking styles than can be handed down to the students who to become excellent curators of Malaysian heritage cuisine. Whether it is through traditional cooking or re-creating dishes through modern innovation, these are our traditional culinary masterpieces, this is our heritage,” Chef Hasri added.

The Diploma in Heritage Cuisine programme aims to provide students with the necessary skills to not only preserve the cultural traditions of each dish, but to also experiment. In an increasingly-globalised society, Malaysian cuisine in all its forms must adapt to the demands of the modern world, using contemporary techniques. The students will be equipped with these techniques in order to transform them into international culinary experts, while taught to maintain the tradition and historical authenticity of local favourites. While studying at BERJAYA UC, students are also mentored on communication skills, leadership, and teamwork during entrepreneurship challenges.

September intake now in progress. For more information, please visit www.berjaya.edu.my or call (60 3) 2687 7000.

Left: Pot of Earth (corn pudding) Right: Otak-otak with masak lemak gravy


Left: Ayam daun kaduk Right: Quail percik with nasi karabu

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