西式烹饪艺术
Western
Culinary Art
Culinary Art西式烹饪艺术
课程概览 Programme Overview
Structured Training
西式烹饪艺术课程旨在培养学生掌握西式烹饪的基础知识与实务技能。 课程涵盖西餐基础烹调、汤品与酱汁制作、沙拉与前菜制作、 肉类及海鲜处理与烹调、西式主菜制作，以及食物摆盘技巧等内容。 学生将通过实践训练，学习食材处理、烹调技巧、食品卫生及厨房操作规范。
The Western Culinary Art Programme is designed to equip students with fundamental knowledge and practical skills in Western cuisine. The programme covers basic cooking techniques, soups and sauces, salads and appetizers, meat and seafood preparation, Western main course preparation, and food presentation techniques.
Through hands-on training, students will learn ingredient preparation, cooking methods, food hygiene and kitchen practices. Structured practical training helps students develop essential culinary skills and build a strong foundation for careers in the food and beverage industry or further culinary studies.
学习成果 Students Will Learn & Be Able To
从基础西餐技术到真实厨房训练，课程逐步建立学生的专业技能、 厨房操作能力以及未来进入餐饮行业所需的职业基础。
学习成果 Four Core Outcomes
掌握西式烹饪核心技能
Learn from Professional Western Chefs
学习西式烹饪的基础与进阶技巧，包括刀工训练、汤品与酱汁制作、 沙拉与前菜制作、肉类及海鲜处理、西式主菜烹调及摆盘技巧， 全面建立扎实的西餐烹饪基础。
Taught by experienced Western cuisine chefs, students gain hands-on training and practical knowledge while receiving guidance from industry professionals.
实践导向学习
Hands-on Culinary Training
课程以实操训练为核心，让学生在真实厨房环境中学习食材处理、 烹调技术、卫生规范及厨房运作流程，提升专业能力与工作效率。
Through practical kitchen-based learning, students develop skills in ingredient preparation, cooking techniques, food hygiene and kitchen operations within a realistic culinary environment.
专业厨房设施训练
State-of-the-Art Kitchen Facilities
配备专业级厨房设备及烹饪工具，让学生在符合行业标准的环境中 进行训练，增强实际操作经验。
Train with professional kitchen equipment and industry-standard facilities designed to enhance practical culinary skills and workplace readiness.
职业发展与升学基础
Career & Further Study Preparation
通过系统化的西式烹饪训练，学生将建立专业技能与职业素养， 为未来进入餐饮行业或继续深造相关专业奠定良好基础。
Structured culinary training equips students with professional skills and industry knowledge, providing a strong foundation for careers in the food and beverage industry or further culinary studies.
课程内容 Course Outline
From foundation to professional practice. 课程从厨房基础、食材处理和西餐制作开始，逐步进入肉类、 海鲜、现代摆盘、融合料理及行业实习。
Foundation Stage
厨房基础与专业规范 Kitchen Foundation & Professional Standards
厨房卫生与安全
Kitchen Hygiene and Safety
基本刀工技巧
Basic Knife Skills
西式烹饪基础技巧
Western Culinary Techniques
营养学与成本控制
Nutrition and Cost Control
厨房规划与设计
Kitchen Planning and Design
Production Stage
西式菜肴制作技术 Western Cuisine Production Techniques
蔬菜与淀粉类食材烹调
Vegetable and Starch Cookery
沙拉与冷前菜制作
Salads and Cold Appetizer Production
西式汤品制作
Soup Preparation in Western Culinary Method
西式经典酱汁制作
Classic Sauces Production In Western Culinary Method
西式家禽处理与烹调
Poultry Preparation In Western Culinary Method
牛肉、羊肉及猪肉分切与烹调
Beef, Lamb, and Pork Fabrication and Cookery
西式海鲜与贝类处理及烹调
Seafood and Shellfish Preparation Western Cuisine
Professional Knowledge
采购分析与问题解决 Purchasing Analysis & Problem Solving
烹饪食材分析与采购
Analysis and Purchasing of Cooking Ingredients
食品问题处理与解决方案
Handling and Solutions to Food Problem
Creative Development
现代料理、融合与摆盘 Modern Cuisine, Fusion & Presentation
意大利面与意式炖饭：西式风味与摆盘技巧
Pasta and Risotto: Western Flavor Profiles and Presentation
现代西式菜肴摆盘与呈现
Plating and Presentation for Modern Western Dishes
现代西式料理与融合菜概念
Modern Western Cuisine and Fusion Concept
Industry Experience
行业实习训练 Professional Culinary Internship
西式烹饪艺术实习
Practice in Western Culinary Arts (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 & Qualification
课程不以传统考试作为主要评估，而是通过作业、个人项目、 小组实践及专业厨房操作，评估学生真正应用西式烹饪技能的能力。
作业与实践评估 Assignment & Practical Exercises
Focused on the practical application of culinary skills within a professional kitchen environment.
以实际能力作为评估核心
本课程采用 100% 作业与实践评估方式，重点培养学生在西式烹饪 领域的实际操作能力及专业技能应用。课程鼓励团队合作与独立学习， 学生通过个人及小组实践项目，展示其烹饪技巧、厨房操作能力及专业素养。
The Western Culinary Art programme focuses on the practical application of culinary skills in a professional kitchen environment. Teamwork and independent learning are encouraged through individual and group projects, allowing students to demonstrate their cooking techniques, kitchen competency and professional work ethics.
作业与个人实践
Assignment and individual practical work are used to evaluate personal understanding and technical application.
小组项目与团队合作
Group-based projects encourage communication, coordination and professional kitchen teamwork.
专业厨房能力展示
Students demonstrate cooking techniques, kitchen competency and professional work ethics through practical exercises.
英国国立西苏格兰学院专业文凭
Diploma awarded by
West College Scotland, UK
Professional Qualification
就业机会 Career Opportunities
完成课程后，学生可根据个人技能与职业规划， 探索专业厨房、餐厅营运、餐饮行业及自主创业等发展方向。
Opportunities
专业厨房职位 Kitchen Roles
西餐厨师
Western Cuisine Chef
西餐助理厨师
Western Cuisine Assistant Chef
厨房助理
Kitchen Assistant
餐厅与餐饮行业 Industry Roles
餐厅助理
Restaurant Assistant
餐饮业从业人员
Food and Beverage Industry Personnel
自主发展方向 Entrepreneurship
创业者／餐饮业主
Entrepreneur / Food Business Owner
Career opportunities may vary according to each student's skills, experience, professional development and available industry positions.
厨艺导师 Culinary Mentor
由拥有多年酒店、贵宾餐饮、厨房管理、国际赛事及菜品研发经验的 专业导师，为学生分享真实行业经验与国际厨艺视野。 A professional mentor with years of experience in hotels, VIP dining, kitchen management, international competitions and dish development shares real industry experience and an international culinary perspective with students.
余子伦 Culinary Mentor
环球联盟学院兼环球月膳培训管理学顾问 Consultant, 环球联盟学院 and 环球月膳培训管理学
个人简介
从15岁开始就对饮食业产生了兴趣，在朋友的介绍下进入一间餐馆当学徒。 一年之后，很幸运地有机会踏入马来西亚云顶大集团当学徒。 经过几年的磨练，于1999年成为厨师助理。 He became interested in the food and beverage industry at the age of 15 and joined a restaurant as an apprentice through a friend's introduction. A year later, he was fortunate to have the opportunity to apprentice at Genting Group Malaysia. After several years of training, he became an assistant chef in 1999.
为了开阔自己的视野与学习更多厨艺知识和技术， 2006年离开云顶大集团，在新加坡燕阁大酒店担任一年的厨师助理。 2007年至2008年期间，在吉隆坡喜来登帝国酒店担任部门主管。 2008年受师傅邀请回到马来西亚云顶集团，担任云华宫主厨。 2019年接管云顶集团公司贵宾餐厅，负责招待贵宾。 To broaden his horizons and learn more culinary knowledge and techniques, he left Genting Group in 2006 and spent a year as an assistant chef at 燕阁大酒店 in Singapore. From 2007 to 2008, he worked as a department supervisor at Sheraton Imperial Kuala Lumpur. In 2008, at his mentor's invitation, he returned to Genting Group Malaysia as head chef at Yun Hua Palace. In 2019, he took charge of the group's VIP restaurant and served VIP guests.
自小对饮食业充满兴趣，并寻遍泰国、越南、新加坡、柬埔寨及印尼等国家， 将不同国家的美食文化融入马来西亚餐饮进行改变与创新，推广创新菜色。 创新不仅针对食谱，每一道料理最终呈现的状态也可以像时尚， 同时保留最原始的传统味道。 Interested in food and beverage since childhood, he travelled through Thailand, Vietnam, Singapore, Cambodia and Indonesia. He brought the food cultures of these countries into Malaysian dining, making changes and innovations while promoting new dishes. His innovation extends beyond recipes: the final presentation of a dish can be like fashion while preserving its original traditional flavour.
因个人喜欢传统创意化的美食，希望把不一样的作品推广出去， 因此举办全球环球大赛，让年轻一代透过平台分享与推广 更多来自不同国家的美食文化。随着时代潮流改变， 希望传统料理的烹调技术与味道能够继续传承，而不被时尚淘汰。 Because he enjoys adding creativity to traditional cuisine, he hopes to share different creations more widely. He therefore organised 全球环球大赛, giving the younger generation a platform to share and promote food cultures from different countries. As trends change, he hopes traditional cooking techniques and flavours will continue to be passed down rather than fall out of fashion.
此外，也参与马来西亚大型酱料品牌 美极的料理研发工作，并研发多项顾客满意的菜品， 包括上汤芝士焗龙虾、黑松露菠菜豆腐、娘惹蒸鱼、泡椒蒸鱼、 番茄带子饺、杂果凤尾虾、薄荷羊架、蒜香牛仔粒、 黄焖龙汤海中宝及马来栈五谷炒饭等。 He also took part in dish development for the major Malaysian sauce brand 美极 and created a number of dishes that customers enjoyed, including lobster baked with cheese in superior broth, spinach tofu with black truffle, Nyonya steamed fish, steamed fish with pickled chillies, tomato and scallop dumplings, mixed fruit phoenix-tail prawns, mint lamb rack, garlic beef cubes, seafood treasures in yellow-braised lobster broth, and fried multigrain rice with Malaysian belacan.
最大的梦想是把南洋风味美食推广到不同国家， 让更多人了解南洋风味的精髓与传承。 His greatest dream is to bring Nanyang cuisine to different countries so that more people can understand the essence and heritage of its flavours.
工作经历
Genting Group Malaysia
二级厨师Second-Level Chef
Yan Court Resataurant
切割工作Cutting Duties
Sheraton Imperial Kuala Lumpur
部门经理Department Manager
Yun Hua Palace, Genting Group
主厨，负责贵宾餐厅，服务贵宾Head Chef, responsible for the VIP restaurant and serving VIP guests
专业技能 Professional Skills
- 食品安全与卫生 Food Safety and Hygiene
- 法规合规与文件 Regulatory Compliance and Documentation
- 员工发展与培训 Staff Development and Training
- 劳动力与食品成本控制 Labour and Food Cost Control
- 排班管理 Scheduling Management
- 批量烹饪 Bulk Cooking
- 精湛的屠宰技能 Expert Butchery Skills
- 精准的调色 Precise Colour Mixing
语言能力 Languages
- 华语 Mandarin Chinese
- 英语 English
- 国语 Malay
- 广语 Cantonese
专长领域
- 能够管理多达100张餐桌的餐饮服务，并管理和激励员工在每项服务中 发挥最佳水平，包括功能餐和单点餐。 Able to manage food and beverage service for up to 100 tables, while managing and motivating staff to perform at their best during every service, including function dining and à la carte service.
- 全面负责食品准备和生产，确保100%遵守食品安全规程。 Fully responsible for food preparation and production, ensuring 100% compliance with food safety procedures.
- 管理30多名员工的日常厨房运营。 Manage the day-to-day kitchen operations of more than 30 staff.
- 维护厨房卫生，确保遵守标准操作规程。 Maintain kitchen hygiene and ensure compliance with standard operating procedures.
- 参加过多项竞赛交流和慈善活动。 Participated in many competition exchanges and charity events.
荣誉与认证
Culinary Arts & Hot Kitchen Competition Seminar from WACS WACS 厨艺与热厨房比赛研讨会
SIJIL KEMAHIRAN MALAYSIA — Penyediaan Dan Penghasilan Makanan Tahap 2 Malaysian Skills Certificate — Food Preparation and Production, Level 2 马来西亚技能证书——食品准备与制作，第 2 级
SIJIL KEMAHIRAN MALAYSIA — Penyediaan Dan Penghasilan Makanan Tahap 3 Malaysian Skills Certificate — Food Preparation and Production, Level 3 马来西亚技能证书——食品准备与制作，第 3 级
资格与国际评审经历
FHC上海环球厨艺挑战赛担任评审。 Served as a judge at FHC上海环球厨艺挑战赛.
马来西亚森美兰州餐饮厨业公会兼马来西亚环球厨艺挑战赛主办方。 The 马来西亚森美兰州餐饮厨业公会 is also the organiser of 马来西亚环球厨艺挑战赛.
Selangor International Culinary Festival 担任评审。 Served as a judge at Selangor International Culinary Festival.
Penang Battle of Global Chinese Chefs 担任评审。 Served as a judge at Penang Battle of Global Chinese Chefs.
马来西亚森美兰州餐饮厨业公会兼马来西亚环球厨艺挑战赛主办方。 The 马来西亚森美兰州餐饮厨业公会 is also the organiser of 马来西亚环球厨艺挑战赛.
Shang Hai Mint Star Chef International Classic 担任评审。 Served as a judge at Shang Hai Mint Star Chef International Classic.
Taiwan Culinary Aris Challenge 担任评审。 Served as a judge at Taiwan Culinary Aris Challenge.
Food and Hospitality Malaysia (FHM) 担任评审。 Served as a judge at Food and Hospitality Malaysia (FHM).
Philippine Culinary Cup 担任评审。 Served as a judge at Philippine Culinary Cup.
World Association of Chef Societies Regional Judge. World Association of Chef Societies 区域评审。
Food and Hospitality Malaysia (FHM) 担任评审。 Served as a judge at Food and Hospitality Malaysia (FHM).
Taiwan Culinary Arts Challenge 担任评审。 Served as a judge at Taiwan Culinary Arts Challenge.
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。 I hope to draw on my many years of experience in food and beverage and the culinary field to become an advisor in culinary education, helping students build a professional foundation and an innovative mindset as they learn. I believe education is more than teaching techniques; it also inspires passion and conviction. By sharing practical experience and an international perspective, I hope to encourage students to explore boldly, innovate with confidence, and find their own value and direction in the culinary profession.
学院导师 Academic Mentor
结合餐饮厨房、团队管理、课程设计和学生指导经验， 为学生提供从基础技能到职业发展的全面学习支持。 Drawing on experience in food and beverage kitchens, team management, curriculum design and student guidance, she provides students with comprehensive learning support from foundational skills through career development.
ELAINE LIM
环球联盟学院副主任兼导师
环球月膳培训管理学院副主任
Deputy Director and Mentor, 环球联盟学院
Deputy Director, 环球月膳培训管理学院
作为一名烹饪副主任兼导师，我能够演示正确的烹饪技巧， 指导学生如何使用厨房设备，并教授各种食谱。 此外，我还负责监督、跟进学生的学习成果和进步， 并提供反馈以帮助他们提高学习成绩。 As a deputy director and culinary mentor, I can demonstrate proper cooking techniques, guide students in using kitchen equipment and teach a variety of recipes. I also supervise and follow up on students’ learning outcomes and progress, providing feedback to help improve their performance.
工作经历
初级厨师Commis Chef
大同饮食集团 · Tai Thong Group of Restaurant
- 准备食材、调味肉类以及分份、切碎和储存食物。 Preparing ingredients, seasoning meat, and portioning, chopping and storing food.
- 整理厨房并进行基本清洁。 Organising the kitchen and carrying out basic cleaning.
- 监督送货。 Overseeing deliveries.
- 与厨师和主管沟通。 Communicating with the chef and supervisor.
- 确保按照厨师的指示正确呈现食物。 Ensuring food is presented correctly according to the chef’s instructions.
厨师长Head Chef
喜宴楼 · Happiness Banquet Restaurant
- 在各自负责的区域准备和烹饪各种热菜， 确保其符合质量标准并烹饪得当。 Preparing and cooking a variety of hot dishes in the assigned section, ensuring they meet quality standards and are properly cooked.
- 组织和维护各自的工作台，确保清洁高效， 并管理食品、用品和设备等资源。 Organising and maintaining the assigned work station, keeping it clean and efficient, and managing resources including food, supplies and equipment.
- 监督初级厨房员工，例如副厨或初级厨师， 并提供指导和培训。 Supervising junior kitchen staff, such as assistant chefs or junior chefs, and providing guidance and training.
- 确保食品质量始终如一，检查温度并向管理层报告任何问题。 Ensuring consistent food quality, checking temperatures and reporting any issues to management.
- 参与库存管理并订购各自区域的用品。 Participating in inventory management and ordering supplies for the assigned section.
- 根据 HACCP 标准和食品安全法规保持清洁卫生。 Maintaining cleanliness and hygiene in accordance with HACCP standards and food safety regulations.
- 与其他厨房工作人员和前台人员协调， 确保服务顺畅并满足客户需求。 Coordinating with other kitchen staff and front-of-house staff to ensure smooth service and meet customer needs.
导师Mentor
环球联盟学院｜新纪元技职与推广教育学院
- 设计和开发引人入胜且满足学生需求的烹饪课程。 Designing and developing engaging culinary courses that meet students’ needs.
- 教授和指导学生烹饪的各个方面， 包括餐食准备及烹饪技巧。 Teaching and guiding students in all aspects of cooking, including meal preparation and cooking techniques.
- 与其他讲师和烹饪专业人士合作， 开发最佳实践，并随时掌握烹饪趋势和创新。 Collaborating with other instructors and culinary professionals to develop best practices and stay up to date with culinary trends and innovations.
学历Education
- 2008 SIJIL PELAJARAN MALAYSIA Malaysian Certificate of Education 马来西亚教育文凭
- 2012 DIPLOMA IN HUMAN RESOURCE MANAGEMENT 人力资源管理文凭
- 2025 SIJIL KEMAHIRAN MALAYSIA — PENYEDIAAN DAN PENGHASILAN MAKANAN TAHAP 2 Malaysian Skills Certificate — Food Preparation and Production, Level 2 马来西亚技能证书——食品准备与制作，第 2 级
- 2025 SIJIL KEMAHIRAN MALAYSIA — PENYEDIAAN DAN PENGHASILAN MAKANAN TAHAP 3 Malaysian Skills Certificate — Food Preparation and Production, Level 3 马来西亚技能证书——食品准备与制作，第 3 级
荣誉Honours
- 2019 年药膳烹饪比赛 — 亚军 Herbal Food Cooking Competition — 1st Runner Up
- 2020 味风采网络厨星争霸赛 — 前十名 Oriental Cuisine Online Discovering Chef’s Competition — Top 10
- 2022 第二届马来西亚环球厨艺挑战赛， 仁当鸡烹饪挑战赛 — 冠军 2nd Global Culinary Challenge Malaysia — Rendang Chicken Cooking Challenge — Champion Award
- 2022 第二届马来西亚环球厨艺挑战赛， 个人仁当鸡烹饪挑战赛 — 银奖 2nd Global Culinary Challenge Malaysia — Individual Rendang Chicken Cooking Challenge — Silver Award
培训技能与专业课程
Pengurusan Inventori Dan Stor Yang Berkesan Effective Inventory and Store Management 高效库存与仓储管理
Effective Leadership Skill — Communication and Mindset 有效领导技能：沟通与思维方式
Purchasing Practices & Negotiation Skills 采购实务与谈判技巧
Bridgestone Toolbox Program Implementation Bridgestone 工具箱计划实施
5S Practices 5S 实践
Kursus Pengenalan Pertolongan Cemas dan Resusitasi Kardio-Pulmonari Introductory First Aid and Cardiopulmonary Resuscitation Course 急救与心肺复苏入门课程
Seminar Perlindungan Keselamatan Sosial Peringkat Nasional 2015 2015 National Social Security Protection Seminar 2015 年全国社会保障保护研讨会
Microsoft Excel 2010 Intermediate & Advanced Microsoft Excel 2010 中高级课程
Administrative and Clerical Skills Development Towards Productivity 提升生产力的行政与文书技能发展
Kursus Pengenalan Pertolongan Cemas dan Resusitasi Kardio-Pulmonari Introductory First Aid and Cardiopulmonary Resuscitation Course 急救与心肺复苏入门课程
Microsoft Excel 2013 “Advance Level” Microsoft Excel 2013 高级课程
Improve Business Writing Skills With Confidence Workshop 自信提升商务写作技巧工作坊
Professional Certificate In Baking-Foundation 烘焙基础专业证书
Food Handler Training Course 食品处理人员培训课程
Culinary Arts & Hot Kitchen Competition Seminar from WACS WACS 厨艺与热厨房比赛研讨会
资格与评审经历
担任2024年第三届马来西亚环球厨艺挑战赛新秀评委。 Rookie judge at the 2024 3rd Global Culinary Challenge Malaysia.
担任2024年 Philippine Culinary Cup 世界新秀评委。 World rookie judge at the 2024 Philippine Culinary Cup.
担任2025年 Melaka Culinary Challenge 评委。 Judge at the 2025 Melaka Culinary Challenge.
担任2025年第四届马来西亚环球厨艺挑战赛新秀评委。 Rookie judge at the 2025 4th Global Culinary Challenge Malaysia.
担任2025年 Food and Hospitality Malaysia （FHM）新秀评委。 Rookie judge at the 2025 Food and Hospitality Malaysia (FHM).
身为厨艺教育者，分享专业知识，培养创造力， 并为学生提供在厨艺行业取得成功所需的实用技能和知识。 As a culinary educator, I share professional knowledge, nurture creativity and provide students with the practical skills and knowledge needed to succeed in the culinary industry.
目标是激发学生对厨艺的热爱，在拥抱创新的同时， 培养学生对厨艺传统的尊重，并引导学生在厨艺之旅中 建立自信、自律和卓越。 The goal is to inspire students’ love of cooking, develop their respect for culinary traditions while embracing innovation, and guide them to build confidence, self-discipline and excellence on their culinary journey.
通过将厨艺艺术与专业行业标准相结合， 教育、指导和培养未来的厨师。 Educate, guide and nurture future chefs by combining culinary arts with professional industry standards.
把你对美食的热情， Turn Your Passion Into a Profession.
欢迎联系我们了解 Western Culinary Art 课程详情、报名流程及入学咨询。 迈出进入专业厨艺行业的第一步，从系统化训练建立你的技术、信心与职业方向。 Contact us for details about the Western Culinary Art course, the registration process and admissions. Take the first step into the professional culinary industry and build your skills, confidence and career direction through structured training.
Western Culinary Art · GCCM Professional TVET Academy 西式烹饪艺术 · GCCM Professional TVET Academy