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. 厨艺技能可通往多种专业发展方向。 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。 After completing the programme, students may pursue careers in professional kitchens, food and beverage management, food research and development, culinary education, food and beverage consulting, and entrepreneurship.
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
41 years of culinary experience, education and industry leadership. 41 年的厨艺实践、教育与行业领导经验。 从专业厨房、酒店管理与厨艺教学， 到学院战略规划、教育体系建设及行业合作， 以丰富实战经验培养兼具技术、品德与专业态度的厨艺人才。 From professional kitchens, hotel management and culinary teaching to academy strategy, education system development and industry collaboration, his extensive hands-on experience helps develop culinary talent with technical skills, character and a professional attitude.
SIMON 李强 主任Director
作为环球月膳培训管理学院的院长，SIMON 李强拥有 41 年厨艺经验， 是资深教授，也是餐饮教育与企业管理的佼佼者。 多年来，他不仅在厨艺上精益求精，更擅长将教育与企业资源整合， 为行业输送大批优秀人才。 As the Dean of 环球月膳培训管理学院, SIMON 李强 has 41 years of culinary experience. He is a senior professor and a leader in culinary education and business management. Over the years, he has continually refined his culinary skills and excelled at bringing together educational and business resources, helping to train many talented people for the industry.
作为学院领导，他全面负责学院的战略规划、 教育体系建设与对外合作。 他坚信，厨艺教育的根本在于塑造品德与态度， 从零基础开始，培养学员逐步成长为兼具技术与品格的出色厨师。 As an academy leader, he oversees strategic planning, the development of its education system and external partnerships. He firmly believes that character and attitude are fundamental to culinary education, guiding students from the basics towards becoming skilled chefs with strong character.
年厨艺经验 Years of Culinary Experience
长期深耕专业厨房、餐饮管理、厨艺教育及学院管理。 Long-standing experience in professional kitchens, food and beverage management, culinary education and academy management.
入行学厨 Began Culinary Training
从食家楼开始专业厨艺生涯，并持续累积酒店及餐饮实战经验。 Began his professional culinary career at 食家楼 and continued gaining hands-on experience in hotels and food and beverage operations.
学院院长 Academy Dean
担任环球月膳培训管理学院院长，推动教育体系及行业合作。 Serves as Dean of 环球月膳培训管理学院, advancing its education system and industry partnerships.
工作经历 Work Experience
入行学厨Began Culinary Training
食家楼
成为厨房火头将军Became a Kitchen Lead Cook
成为三厨Became a Third Chef
麒麟阁
成为二厨Became a Second Chef
Royal Club
升级主厨Promoted to Head Chef
Royal Club
烹饪老师Culinary Instructor
厨艺学院
主厨Head Chef
KLGCC Club
主厨Head Chef
荔苑酒家
副总厨Deputy Executive Chef
荔苑酒家 / Royal Club / 帝皇酒家
总厨Executive Chef
喜粤酒家
总厨Executive Chef
花满苑与四季酒家
总厨Executive Chef
皇龙集团酒家
总厨Executive Chef
Mecurd Hotel，印尼Mecurd Hotel, Indonesia
集团行政总厨兼营运经理Group Executive Chef and Operations Manager
食品创办人Food Business Founder
Simon Kitchen
环球联盟学院校长兼教授President and Professor, 环球联盟学院
环球月膳培训管理学院院长Dean, 环球月膳培训管理学院
专业技能 Professional Skills
荣誉 Honours
第一届姑苏（金杯精英 - 金奖） “第一届姑苏” (Gold Cup Elite - Gold Award)
烹炉大观（个人热菜 - 银奖） “烹炉大观” (Individual Hot Dish - Silver Award)
第四届金厨大赛（十大名厨） “第四届金厨大赛” (Top Ten Chefs)
第四届中国烹饪世界大赛（展示台优秀奖） “第四届中国烹饪世界大赛” (Display Table Excellence Award)
TV3 Raja masak 厨艺大赛（亚军） TV3 Raja masak Culinary Competition (Runner-up)
烹炉大观世界金厨赛（展示台 - 最佳创意设计奖） “烹炉大观世界金厨赛” (Display Table - Best Creative Design Award)
第六届亚太区法国（厨皇奖） “第六届亚太区法国” (Chef King Award)
上海世界名厨个人赛（荣获五星创意大奖） “上海世界名厨个人赛” (Five-star Creativity Grand Award)
澳门（中华名人录企业荣誉奖） Macau (“中华名人录企业荣誉奖” - Business Honour Award)
出版作品与会员资格 Publications and Membership
出版作品：精烹易雕Published work: 《精烹易雕》
出版作品：名厨请客Published work: 《名厨请客》
出版作品：金牌名厨Published work: 《金牌名厨》
登上食谱杂志（名食谱、YK3食谱、美食家食谱、风采杂志、新新美食谱、新活报、星洲日报、中国报、The Star）Featured in recipe magazines and publications (名食谱、YK3食谱、美食家食谱、风采杂志、新新美食谱、新活报、星洲日报、中国报、The Star)
出版作品：世界名厨大师食谱Published work: 《世界名厨大师食谱》
电视节目：TV8、NTV 7、TV3Television programmes: TV8, NTV 7, TV3
Simon Chef 个人出版食谱Simon Chef personally published a cookbook
世界名厨联合国际 - 会员Member, 世界名厨联合国际
Malaysia Aquaculture - 评委Malaysia Aquaculture - Judge
马来西亚环球厨艺演示厨师、评委、活动总监、委员Malaysia global culinary demonstration chef, judge, event director and committee member
先做人，再学艺；以品德立本，以厨艺立业。 Build character before learning the craft; establish oneself through virtue and build a career through culinary skills.
SIMON 李强相信，厨艺教育不仅是传授技巧， 更重要的是培养学员的品德、态度与专业精神。 从零基础开始，通过系统教育与真实行业经验， 引导学员逐步成长为兼具技术、责任感与职业素养的优秀厨师。 SIMON 李强 believes culinary education is more than teaching techniques. More importantly, it develops students' character, attitude and professionalism. Starting from the basics, systematic education and real industry experience guide students towards becoming excellent chefs with technical skills, a sense of responsibility and professional conduct.
Two-Year Programme 两年制课程
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。 Contact us to learn about the course schedule, registration process and admission details for ASEAN Culinary Art (SIACA). Through professional culinary training, regional cuisine practice and industry internships, gradually build the knowledge, skills and confidence needed to enter the food and beverage industry.