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Peranakan

Allspice professional certification course in Peranakan cuisine will help you gain the cultural and heritage knowledge as well as practical culinary skills to produce Peranakan dishes and find a job-related placement in this exciting industry. The curriculum is well structured and filled with interesting videos. Following the practical exam, if successful, you will receive the Certificate of Completion.

Course Information

Difficulty: Intermediate

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Course Instructor

Houstonken Houstonken Author
 

Peranakan (One Time Fee)

$1,050.00
6 months of access
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Module 1 : Introduction

1.1 Welcome note from the Principal
1.2 About Allspice Institute
1.3 About This Course
1.4 Course Structure and Assessment Plan
1.5 Achievement and Award
1.6 Pathway
1.7 Complete your course assessment

Module 2 : Asian Peranakan History 

2.1 Who are the Asian Peranakans?
2.2 Why are they called Baba Nyonya?
2.3 Regional Differences
2.4 Language & culture
2.5 Households
2.6 Festivals & ceremonies
2.7 New world Peranakan
2.8 Lesson Review
2.9 Self-Assessment

Module 3 : The Heart of Asian Peranakan Cuisine: Cooking Utensils

3.1 Traditional Tools & equipment
3.2 Necessary Tools and Equipment for this Course
3.3 Understand how the professional kitchen is organised

Module 4 : Flavours and Flavourings

4.1 Basic Principle: Sense and Sensory Perception
4.2 Understand and organise the common herbs, spices, condiments, seasoning and other flavouring ingredients
4.3 Learn how to match to get better outcome
4.4 Common ingredients substitutions for everyday cooking
4.5 Lesson Review
4.6 Practice Assessment
4.7 Asian Peranakan Cuisine
4.8 Understand the basic flavouring techniques
4.9 Prepare items needed prior to actual cooking
4.10 Lesson Review
4.11 Practice Assessment

 Module 5 : Mise-en-place

5.1 Understand how to prioritise and plan your work more efficiently
5.2 Understand the basic flavouring techniques
5.3 Prepare items needed prior to actual cooking
5.4 Lesson Review
5.5 Practice Assessment

Module 6 : Principles of Cooking

6.1 Understand how heat transfers to food 
6.2 Understand how heat affects food
6.3 Cooking methods
6.4 Understand different types of cooking method in Peranakan cuisine
6.5 Lesson Review
6.6 Practice Assessment

Module 7 : Dry Heat Methods Part 1

7.1 Lesson orientation and objective
7.2 Grilling
7.3 Stir-frying
7.4 Pan-frying
7.5 Practical Lesson Review & Practice Assessment

 Module 8 : Dry Heat Methods Part 2

8.1 Lesson orientation and objective
8.2 Deep Frying
8.3 Baking
8.4 Roasting
8.5 Lesson Review & Practical Assessment

Module 9 : Moist Heat Methods

9.1 Lesson orientation and objective
9.2 Poaching
9.3 Simmering
9.4 Boiling
9.5 Steaming
9.6 Lesson review and practice assessment

Module 10 : Fundamental of Combi-Heat Method

10.1 Lesson orientation and objective
10.2 Stewing
10.3 Braising
10.4 Lesson Review & Practical Assessment

 Module 11 : Salads and Dressing

11.1 Lesson orientation and objective
11.2 Culture of Salads in Peranakan Cuisine
11.3 Components of Perfect Salad
11.4 Emulsion vs Emulsification
11.5 Common Ingredients. (list received – write up for web to be supplied)
11.6 Recipe Activity: Lily bud salad, Lady finger salad
11.7 Lesson review and practice assessment

Module 12 : Stock & Soup

12.1 Lesson Orientation and Objective
12.2 Principles of Stock Making
12.3 Recipe activities: Tang Hoon Soup
12.4 Elements of making perfect soup
12.5 Recipe Activities: Bakwan Kepiting Soup
12.6 Lesson Review and Practice Assessment

Module 13 : Meat and Poultry

13.1 Lesson orientation and objective
13.2 Purchase appropriate for your needs
13.3 Handling and storing procedure
13.4 Common meats/poultry used in Asian Peranakan Cuisine
13.5 Recipe activities meat: Ngoih Hiang, Assam Bak, Satay Babi
13.6 Recipe activities poultry: Chicken curry, Ayam pongteh
13.7 Lesson Review
13.8 Practice Assessment: Ayam Tempra

Module 14 : Fish and Shellfish

14.1 Lesson orientation and objective
14.2 Purchase appropriate for your needs
14.3 Handling and storing procedure
14.4 Common fish and shellfish used in Asian Peranakan cuisine
14.5 Recipe activities fish: Assam fish, Ikan Tempra, Stingray with pepper sauce
14.6 Recipe activities shellfish: Stuffed crab, Squid ink squid
14.7 Lesson Review and practice assessment

Module 15 : Vegetables

15.1 Lesson orientation and objective
15.2 Identify common vegetables
15.3 Purchase & storing
15.4 Understanding Preservation Techniques
15.5 Prepare vegetables for cooking
15.6 Recipe activities: Kangkong Belacan, Sayur Lemak
15.7 Lesson Review
15.8 Practice Assessment: Chap Chye

Module 16 : Rice & Noodles

16.1 Lesson orientation and objective
16.2 Identify common types of rice and noodles
16.3 Understand carbs in Asian diet
16.4 Possible substitutes of rice/noodles
16.5 Understand techniques and preparation
16.6 Recipe activities rice: Kuning Coconut, Nyonya Fried Rice, Nasi Ulam
16.7 Recipe activities noodles: Mee Sua, Tang Hoon Fish Ball Soup
16.8 Lesson Review
16.9 Practice Assessment: Nyonya Me

Module 17 : Fermentation and Pickling

17.1 Lesson Orientation and Objective
17.2 Basic Fermentation Ingredients and their Functions
17.3 How Fermentation Helps to Prolong the Ingredients
17.4 Enemy for Fermentation
17.5 Recipe Activities: Achar, Chilli Pickle
17.6 Lesson Review
17.7 Practice Assessment: Pickled Stuffed Green Chilli

Module 18 : One Meal

18.1 Orientation and Objectives
18.2 Understand what one meal is
18.3 Recipe Activities: Nyonya Fried Rice, Macaroni Soup
18.4 Lesson Overview/Review
18.5 Practice Assessment: Porridge Kiam Moy

Module 19 : Tea Time

19.1 Lesson Orientation and Objectives
19.2 Establishment and trend
19.3 Common items (chinese tea, “english” black tea, sweet and savoury snacks.)
19.4 Recipe Activities Savoury: Sambal Sandwich, Kueh Pieti
19.5 Recipe Activities Sweet: Apong Balik, Ubi Kayu, Bubur Trigu
19.6 Practice Assessment: Curry Puff

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