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New Cooking Classes at Berjaya UCH
Learn the art of Chinese cuisine with Berjaya’s new programme
Posted Tuesday, 24/01/2017 at 10:34 AM
Learn the art of Chinese cuisine with Berjaya’s new programme
 

The Asian Institute of Culinary Arts (AICA) is a new locally based institution, created by the Berjaya University College of Hospitality (Berjaya UCH), in collaboration with the China Europe Hospitality Education Group (CEHE).

Aiming to promote international talent exchange, the new course will facilitate Asian cooking educational training between China and Malaysia.

“It is an honour to be recognised by the China Europe Hospitality Education Group as the top institution of higher learning specialising in Hospitality Management and Culinary Arts in Malaysia,” said Berjaya Higher Education Executive Director/Chief Executive Officer Mae Ho.

“Being in partnership with China Europe Hospitality Education Group  further enhances the learning curve for our students not only through the appreciation of their culinary heritage but also through cross-cultural promotion of gastronomy, culture and education built on our collaboration.”


The management of Berjaya University College of Hospitality (Berjaya UCH) and the China Europe Hospitality Education Group (CEHE) launch the Asian Institute of Culinary Arts (AICA)

AICA offers three programmes for all students and professionals in Malaysia, which include professional certificates in the preparation and serving of Sichuan cuisine, Cantonese cuisine and one in Malaysian Heritage cuisine.

Regarded as the most popular cuisine in China, Sichuan food is known for its hot and spicy flavour – and with AICA’s new course, students will be able to perfect some of the most well-known dishes like the rich and flavourful hot and sour soup.


The Gongbao Shrimp Balls with Crispy Fried Cashew Nuts is just one of the many items students will be learning how to cook at AICA


Dry-fried Beans with Minced Chicken


The classic Sichuan Hot and Sour Soup with Fried Dough Twist

“Our vision is to cultivate students to become outstanding professionals and leaders with exquisite skills, solid theoretical foundations and innovative competencies,” explained China Europe Hospitality Education Group (CEHE) CEHE Founder and Chairman Professor Li Li.

All courses cover basic culinary techniques and theories, meeting national criteria, thus allowing for further study and work opportunities worldwide.

Check berjaya.edu.my/university for more information.

 
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