Pensyarah Seni Kulinari 2014

Pensyarah Seni Kulinari 2014

"Young Chef 2013"

Pertandingan memasak "Young Chef 2013" berjaya dilaksanakan dengan jayanya.  Seramai 36 peserta mengambil bahagian termasuk 3 orang peserta daripada kursus PPN dan Fesyen.  Tahniah kepada yang berjaya dan terima kasih kerana menjayakan program ini.

Johan :  Andre Andrew

Naib Johan :  Jellah Barati 

Ketiga :  Syazuriena Sebuah

Peserta Kursus PPN dan Fesyen

 Tema pertandingan : Hidangan Pembuka Selera

Kursus "Plate Presentation"

Pada 7 Oktober 2013, Unit Seni Kulinari mengadakan kursus Plate Presentation kepada peserta pertandingan memasak Young Chef 2013 di bengkel Katering B.  Seramai 36 peserta akan menyertai pertandingan kali ini.  Syabas dan tahniah kepada tiga orang pelajar dari kursus Fesyen dan PPN kerana berani mencabar peserta-peserta daripada kursus Katering.  Adakah mereka berjaya mengalahkan peserta-peserta kursus Katering? Nantikan keputusan penuh esok!

Belum Berakhir...

Tidak sedar sesi persekolahan tahun ini semakin dekat ke penghujungnya. Tapi nampaknya Unit Seni Kulinari masih sibuk dengan pelbagai aktiviti yang sudah dirancang. Antaranya ialah:

1.  Pertandingan memasak 'Young Chef' 2013 yang akan berlansung pada 9 Oktober 2013.
2.  Lawatan Motivasi Ke Politeknik, Tunku Abdul Rahman College University dan Shangri' la Tanjung Aru Resort & Spa pada 24 Oktober 2013.
3.  Dinner "Malam Penghargaan MPAV" di Hotel Perkasa pada 31 Oktober 2013.

Penilaian Akhir Semester 2, 2013

Penilaian akhir amali bagi modul Eastern Basic Cookery berlangsung hari ini, 2 Oktober 2013.  Bagi modul Foodservice Operation pula akan diadakan pada 3-4 Oktober 2013.  Semoga berjaya.

Your Next Lecturer 2014

Senarai pensyarah yang akan mengajar untuk semester 1 dan 3, 2014:

Semester 1:
HSK 101 Fundamental Of Culinary Arts ( Mr. Albert & Saumon)
HSK 102 Western Basic Cookery ( Mr. Saumon)
HSK 103 Dessert 1 ( Mdm Mathilda)

Semester 3:
HSK 301 Eastern Cookery (Mdm Syahzarina)
HSK 302 Food Service Operation II (Mr. Albert)
HSK 303 Patisserie and Yeast Product (Mr. Rosazizul)
HSK 304 Festive Food (Mdm Safriza)

     

Peralatan Baru

Mudah-mudahan peralatan ini dapat membantu kelancaran pdp di bengkel.

Buku Rujukan

1.  Asas Penyediaan Masakan Barat
     Penerbit : Utusan Publication & Distribution Sdn Bhd
     Penulis : Chef Reezlin
     Harga : RM 25.00


Buku ini dihasilkan bertujuan untuk memberi pendedahan tentang asas-asas yang digunakan dalam penyediaan masakan barat.  Ia merangkumi teknik dan kaedah pemotongan bahan, penghasilan stok dan penyediaan hidangan.  Teknik dan resepi turut disertakan dengan gambar langkah demi langkah yang perlu diikuti dengan cara yang mudah dan praktikal.

Penguasaan teknik yang betul diperlukan bagi menyediakan hidangan yang menepati cita rasa masakan barat. Hidangan yang disajikan dalam resepi ini bukan sahaja lazat malah cepat untuk disediakan selain bahan-bahan masakan yang mudah didapati di pasar raya.  Buku ini juga boleh digunakan oleh       pelbagai peringkat bagi menguasai teknik masakan barat dan menghasilkan kelainan dalam
hidangan harian.


2.  The Professional Chef
      Penerbit : John Wiley & Sons Inc.
      Penulis : The Culinary Institute Of America
      Harga : USD 45.88

"The bible for all chefs" - Paul Bocuse
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works.  Now, the ninth edition features an all-new, user-friendly design that guides readers covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.  The new edition also offer a global perspective and includes essential information on nutrition, food and kitchen safety, equipment and product identification.  Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from miss en place to finished dishes.

• Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality.
• highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips.
• Features nearly 900 recipes and more than 800 gorgeous full-color photographs.

Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every series cook.

3.  Catering | A Guide to Managing A Successful Business
     Operation
     Penerbit :  Wiley I
     Penulis  :  Bruce Mattel | The Culinary Institute Of
                     America
     Harga :  USD 31.17

In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would be caterers need to set up and run a successful catering business of any kind.  From launching the business, establishing pricing, setting up a kitchen, staffing and marketing to planning events, organising service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems.  Illustrated throughout with 50 photographs and 30 black and white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.




4.  Off-Premise Catering Management 3rd Edition
     Penerbit : Wiley
     Penulis  :  Chris Thomas
     Harga  : USD 43.98

The most complete, up to date guide available to starting and running an off-premise catering business.
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance  on setting up and managing a successful off-premise catering business.  This comprehensive reference covers every aspect of the caterers' job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more.  This new third edition has been completely revised and updated to include the latest industry trends and real-life examples.

• New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much more.
• Throughout the book, sample forms, schedules, and checklist illustrate real-world examples of key catering practices and study questions at the end of each chapter help reinforce key concepts.
• Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already successful off-premise catering business, off-premise catering management, third edition is the only guide you'll need.

5.  Culinary Artistry
     Penerbit : Van Nostrand Reinhold (1996)
     Penulis  :  Andrew Dornenburg | Karen Page
     Harga   :  RM 119.80

6.  Remarkable Service | A Guide to Winning and Keeping
     Customers For Servers, Managers and Restaurant
     Owners 2nd Edition
     Penerbit : Wiley
     Penulis : The Culinary Institute Of America
     Harga : USD 21.12

The ultimate guide to service that keeps customers coming back

In today's competitive restaurant world, consistent, high-quality service is a prerequisite for success. Remarkable ServiceSM is the authoritative reference on service in all types of food service establishments, from casual eateries and outdoor cafés to upscale restaurants and catering operations. Written by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," it shares the knowledge and techniques necessary to exceed guest expectations through every part of the dining experience.

Featuring inspiring and informative photography and illuminating sidebars throughout, the new edition of this indispensable guide includes updated industry standards for food, beverage, and wine service, as well as hygiene and food safety. It also provides enhanced coverage of topics such as tableside cookery and hiring new service staff.

Filled with invaluable real-life examples and important dos and don'ts, this book gives both new and experienced servers and their managers the skills, confidence, and flexibility to offer the kind of service that makes guests feel comfortable, makes dining out enjoyable, and creates customer loyalty—in other words, Remarkable Service.

Topics include:

• Casual dining
• Reservations, greeting, and seating
• Classic and modern styles of table service
• Wine service
• Money handling
• Service challenges––what to do when things go wrong
• Front-of-the-house safety and sanitation

7.  Malaysian Cuisine For Professional Students
    Penerbit :  Utusan Publications & Distributors Sdn Bhd
    Penulis   :  Abdul Hafidz Ainuddin
    Harga    :  RM55.00

There are many Malaysian cook books in the market but there is none for professional who have just been introduced to this industry for the chefs and F&B personnel who are new to Malaysia, its people, weather and most of all its cuisine.

With this in mind, i started to collect recipes from places that i have studied, trained and worked.  The recipes are mainly basic, but with enough flair and creativity, they can be extended and explored to be prepared and displayed in a contemporary way, which may not become exclusively Malaysian.  The recipes are tested and tested but it is still up to the individual to find the right combination through trial and error.

Basic food cost is elaborated with formulas and samples to assist students and professional to have a better understanding how to apply and familiarise themselves with food cost.  

Thus, in this book, pork and non-halal foods are not featured. I hope this book will serve as guideline on Malaysian cuisine so many will have a better understanding of this beautiful country, especially students who are embarking on a new journey to becoming a chef.