亚细安烹饪
ASEAN Culinary Art
课程
课程概览 Programme Overview
Southeast Asian traditions with international culinary practice. 课程结合东南亚多元料理、国际烹饪技术、 厨房管理与餐饮创新，培养学生进入专业餐饮行业的综合能力。
Art Programme
亚细安烹饪艺术专业技职课程
两年的亚细安烹饪艺术专业技职课程旨在培养学生掌握东南亚及国际多元化料理的专业技能。 课程涵盖西餐、泰国料理、马来料理、点心、烧腊、娘惹料理、食品雕刻、 甜品制作及东南亚小吃的制作工艺，同时教授厨房管理、营养与成本控制、 食材分析及餐饮创新实践。
通过系统化培训，学生将具备在餐饮行业就业或创业的能力， 成为专业厨师、餐厅管理者或食品创新者。
The two-year Vocational Course in ASEAN Culinary Arts is designed to equip students with professional skills in Southeast Asian and international cuisines. The programme covers Western cuisine, Thai cuisine, Malay cuisine, dim sum, Cantonese roasted meats, Nyonya cuisine, food carving, dessert making and Southeast Asian street food.
Students also learn kitchen management, nutrition and cost control, ingredient analysis and culinary innovation. Through structured training, graduates will be prepared for careers in the food and beverage industry as professional chefs, restaurant managers or food innovators.
九大料理与制作领域
实践与理论
80% Practical Skills
20% Theory
教学媒介语
Chinese as the main medium
with Simple English support
入学资格
16 Years Old & Above
No academic qualification required
行业实践
Programme includes structured
internship experience
Programme information is based on the academy course brochure and may be subject to future academic updates.
学习优势与成果 Professional Learning Outcomes
Skills, mentorship, industry exposure and professional challenges. 学生不只学习烹饪技术，也将在专业师傅指导、 现代厨房、企业合作、实习和竞赛中建立真正的行业能力。
资深师傅亲授
Learn from Expert Chefs
由拥有多年行业经验的专业厨师授课， 学生将学习餐饮行业的核心技能， 并接受业界大师的专业指导。
Taught by experienced culinary professionals, students receive hands-on training and expert guidance from industry masters.
行业衔接与实习机会
Industry Connections & Internship Opportunities
课程提供与著名酒店、餐厅及餐饮企业的合作机会， 学生毕业后能有机会顺利进入职场。
Collaborations with renowned hotels, restaurants and food establishments provide students with opportunities for a smooth transition into the workforce after graduation.
现代化厨房设备
State-of-the-Art Kitchen Facilities
配备专业级别的厨房设备，让学生在真实的烹饪环境中学习， 提高实战能力。
Equipped with professional-grade kitchen facilities, allowing students to train in a realistic culinary environment and enhance practical skills.
竞赛与挑战机会
Competition & Challenge Opportunities
学生有参与国内外烹饪比赛， 通过实战提升技艺，拓展职业发展机会。
Students participate in national and international culinary competitions to enhance their skills through practical experience and expand their career opportunities.
课程内容 Course Outline
A structured journey across techniques, ingredients and ASEAN cuisines. 课程从厨房基础、食材采购及软技能开始， 逐步进入中西融合、东南亚多国料理、创意菜式和行业实习。
Course Modules
从厨房基础到亚细安厨艺实践
The curriculum covers kitchen safety, wok techniques, ingredient analysis, carving, cost control, regional cuisines, creative food design and professional internship practice.
Curriculum
厨房技能与职业基础 Kitchen Skills & Professional Foundation
厨房卫生与安全
Kitchen Hygiene and Safety
基本刀法与镬法
Basic Knife Skills and Wok Cooking Techniques
亚细安料理食材分析
Analysis of ASEAN Cuisine Ingredients
基本小吃烹饪技巧
Basic Snacks Cooking Techniques
亚细安料理烹饪技法
ASEAN cuisine cooking techniques
与工作相关的软技能
Work-Based Soft Skills
食材、摆盘与成本管理 Ingredients, Presentation & Cost Control
烹饪食材的剖析与采购
Analysis and Purchasing of Cooking Ingredients
蔬果雕刻艺术与创意摆盘
Fruits and Vegetables Carving Art and Food Presentation
中华传统菜肴
Traditional Chinese Dishes
中西合璧菜肴
Chinese and Western Fusion Dishes
营养学与成本控制
Nutrition and Cost Control
亚细安厨艺16式
16 Methods of ASEAN Cooking
传统、融合与区域料理 Traditional, Fusion & Regional Cuisine
经典中华传统美食
Classic Chinese Traditional Cuisine
中西合璧多样法
Diverse Approaches to East-West Culinary Fusion
越式、娘惹和泰式料理技法
The Art of Vietnam, Nyonya and Thai Cuisine
米其林摆盘技巧
Michelin Setting Technique
广粤烧腊技术
Cantonese Roasted Meat Techniques
厨房规划与设计
Kitchen Planning and Design
创意厨艺与行业实践 Creative Cuisine & Industry Practice
中式烹饪陶盘艺术
Chinese Culinary Pottery Art
印度尼西亚料理技法
The Art of Indonesia Cuisine
马来西亚美食的艺术
The Art of Malaysia Cuisine
食物问题的处理与解决
Food Problems and Solutions
创意菜式的设计与配搭
Creative Cuisine Design and Collocation
亚细安烹饪艺术实践（实习）
ASEAN Culinary Arts Practical (Internship)
*Please note that the modules listed are indicative and may be subject to change.
评估标准与考取资格 Assessment & Qualifications
Demonstrating culinary skills through practical application. 学生通过作业、实践练习、个人专题和团队项目， 展示所学厨艺技能在真实工作场所中的实际应用能力。
Practical Exercises
作业与实践练习 Assignment and Practical Exercises
课程以作业和实践练习作为评估方式， 重点检视学生对亚细安烹饪技能的理解、 操作能力及实际应用。
聚焦真实工作场所的技能应用
The ASEAN Culinary Art course focuses on the practical application of culinary skills in the workplace. Students are assessed on how effectively they apply their knowledge and technical abilities in practical situations.
评估组成
Assessment Components专题作业
Assignment projects assess students’ understanding of culinary knowledge and course concepts.
实践练习
Practical exercises evaluate culinary techniques, preparation skills and workplace application.
个人与团队项目
Students complete projects individually or work together in groups to develop teamwork skills.
两项英国专业文凭 Two Professional Qualifications
Qualifications are awarded by West College Scotland, United Kingdom.
英国国立西苏格兰学院专业文凭 Diploma
West College Scotland
United Kingdom英国国立西苏格兰学院高级专业文凭 Advanced Diploma
West College Scotland
United Kingdom就业前景 Career Pathways
Culinary skills can lead to many professional directions. 完成课程后，学生可往专业厨房、餐饮管理、食品研发、 厨艺教育、餐饮顾问及自主创业等方向发展。
厨房专业与领导岗位 Kitchen Leadership
行政总厨
Executive Chef
厨师长
Head Chef
中餐厨师
Chinese Cuisine Chef
酒店厨师
Hotel Chef
餐厅主厨
Restaurant Chef
餐厅主管
Restaurant Supervisor
食品研发与餐饮营运 Research & Operations
食品研发专员
Food Research and Development Specialist
菜单策划师
Menu Planner
餐饮运营经理
Food and Beverage Operations Manager
食品质量与安全专员
Food Quality and Safety Specialist
采购员
Procurement Officer
厨艺专才与教育培训 Specialist & Training Careers
厨房管理执行员
Kitchen Management Executive
雕刻与摆盘艺术师
Carving and Food Presentation Artist
国际烹饪培训师
International Culinary Trainer
厨艺老师
Culinary Instructor
烹饪比赛评审
Culinary Competition Judge
餐饮创业与顾问发展 Business & Consulting
餐饮企业家
Culinary Entrepreneur
美食顾问
Food Consultant
餐饮连锁管理专员
Restaurant Chain Management Specialist
餐饮顾问
F&B Consultant
自雇人士
Self-Employed
行业导师 Industry Mentor
Decades of professional kitchen and culinary judging experience. 从大型酒店厨房、贵宾餐饮及团队管理， 到国际厨艺比赛评审与创新料理研发，为学生提供真实行业视野。
余子伦 Yu Zi Lun
余子伦师傅从 15 岁开始对饮食业产生兴趣， 由餐馆学徒起步，其后进入马来西亚云顶集团学习和发展。 经过多年厨房历练，于 1999 年成为厨师助理。
他曾在新加坡燕阁大酒楼及吉隆坡喜来登帝国酒店工作， 并于 2008 年回到云顶集团担任云华宫主厨。 2019 年起负责云顶集团贵宾餐厅及贵宾客户接待工作。
他积极研究泰国、越南、新加坡、柬埔寨及印度尼西亚等地的饮食文化， 并将不同国家的料理特色融入马来西亚餐饮，推动传统料理的创新与传承。
餐桌服务管理
能够管理多达 100 张餐桌的功能餐及单点餐服务。
厨房团队管理
管理超过 30 名员工的日常厨房营运与工作表现。
专业厨师生涯
从厨师助理、部门经理发展至主厨及贵宾餐厅负责人。
工作经历
Genting Group Malaysia
二级厨师
Yan Court Restaurant
切割工作
Sheraton Imperial Kuala Lumpur
部门经理
Yun Hua Palace, Genting Group
主厨，负责贵宾餐厅及贵宾服务
专长领域
荣誉与技能认证
Culinary Arts & Hot Kitchen Competition Seminar from WACS
Sijil Kemahiran Malaysia — Penyediaan dan Penghasilan Makanan Tahap 2
Sijil Kemahiran Malaysia — Penyediaan dan Penghasilan Makanan Tahap 3
国际厨艺评审与资格
FHC 上海环球厨艺挑战赛评审
马来西亚环球厨艺挑战赛主办方
Selangor International Culinary Festival 评审
Penang Battle of Global Chinese Chefs 评审
马来西亚环球厨艺挑战赛主办方
Shang Hai Mint Star Chef International Classic 评审
Taiwan Culinary Aris Challenge 评审
Food and Hospitality Malaysia（FHM）评审
Philippine Culinary Cup 评审
World Association of Chef Societies Regional Judge
Food and Hospitality Malaysia（FHM）评审
Taiwan Culinary Arts Challenge 评审
以实战经验与国际视野，启发新一代厨艺人才
我期望以自身在餐饮与厨艺领域多年的经验，成为厨艺教育界的顾问， 协助学生在学习中建立专业基础与创新思维。我相信，教育不仅是传授技巧， 更是启发热情与信念。希望透过分享实战经验与国际视野， 鼓励学生勇于探索、敢于创新，在烹饪的道路上找到属于自己的价值与方向。
Two-Year Programme
准备好走进专业厨房了吗？ Start Your ASEAN Culinary Journey.
欢迎联系我们了解 ASEAN Culinary Art（SIACA） 的课程安排、报名流程与入学详情。 通过专业厨艺训练、区域料理实践及行业实习， 逐步建立进入餐饮行业所需的知识、技术与信心。