You will learn to:

• Master the preparation and cooking techniques of key Asian cuisines — including Chinese, Japanese, Korean, Thai, Malay, and Peranakan dishes.

• Understand ingredient functionality, seasoning profiles, and regional flavour principles.

• Apply professional kitchen safety and hygiene practices.

• Plan, prepare, and present dishes in line with industry standards.

• Develop creative recipes and adapt traditional dishes to modern dining trends.

By the end of the programme, learners will be able to confidently produce a range of signature Asian dishes and manage a kitchen operation with professionalism and precision.

Age: Minimum 17 years old

Language Requirements, at least one of the following proficiency levels in English:

• Minmum GCE ‘N’ Level English (Grade 5), or

• WPLN 5, or
• NITEC, or
• IELTS Band 5.0 or TOEFL internet-based score of 61, or
• Pass in any WSQ module level conducted in English

Academic Requirements, at least one of the following qualifications:

• Minimum 3 GCE ‘N’ Level (Grade 5), or
• 1 GCE O-Levels (Grade 6)
• WPLN 5, or
• NITEC, or
• Certificate in Food Services, or
• Other qualifications of a similar standard may be considered on a case-by-case basis (interview¹ required), or 
• Minimum 1-year experience in the Food Services industry (interview¹ required)

¹Interview: The rationale for the interview is to assess the candidates attitude, readiness, and ability to complete the programme successfully. It evaluates candidates’ motivation, relevant culinary experience, basic kitchen practical skills, and communication skills to support this assessment. 

Assessment

Assessments are conducted face-to-face through practical assessment and oral questioning. 

Certification

Students who successfully complete all the modules in the course will be awared a Diploma in Asia Cuisine by Biz IQ Institute.