In the world of gastronomy, all chefs firmly stand by this motto: “TECHNIQUE IS KING!”
You may possess the finest ingredients and a kitchen furnished with top-tier equipment, but if you don’t know how to work your magic, you won’t conjure the flavours you crave. Culinary techniques serve as the foundational elements of any triumphant meal, transforming an ordinary dish into an extraordinary culinary creation.
The Diploma in Culinary Arts offered at SEGi College Sarawak encompasses a range of subjects and one of the focal points is “Culinary Cooking Techniques”. It delves into a variety of critical topics, including Knife Skills, Cooking Methods, Plating, Seasoning, and more. Knife Skills, for instance, are indispensable for the meticulous preparation of ingredients, which include techniques such as Chunking, Slicing, Dicing, and Juliencing Vegetables.
Cooking Methods like Boiling, Frying, Baking, Roasting, and Grilling, each have their own merits and limitations. On the other hand, Plating involves the art of artfully arranging food items on a plate, ensuring a visually appealing and appetizing presentation. 
Becoming a successful chef is all about delving deep into the intricate world of culinary know-how. Once you master the ins and outs, you will be able to create delectable and visually stunning dishes.
Aspiring chefs at our campus will have the opportunity to learn from renowned chefs, including Chef Ivor Ericsson, a veteran of the industry with over 25 years of experience. His dedication to teaching students the art of cooking underscores the college’s commitment to their success.
Our culinary arts programme is comprehensively designed, enabling students to refine their culinary skills, from knife proficiency to culinary techniques, seasoning, and plating – all of which will be taught in our state-of-art kitchens.
Upon completion of their studies, culinary arts students at SEGi College Sarawak will be equipped to pursue a career in a range of culinary industries, including restaurant, hotel, and catering businesses. Additionally, they will possess the necessary skills to establish their own culinary enterprises.
About the Author:
DAYANGKU KHAIRUNNISA AWANG HASSAN
Programme Leader, School of Hospitality & Tourism Management, SEGi College Sarawak
Dayangku Khairunnisa, an esteemed educator with seven years of experience, possesses a wealth of expertise in tourism. Her extensive background combines academic knowledge and industry experience, enabling her to deliver engaging and relevant lessons. She surpasses traditional teaching methods by offering a comprehensive understanding of the tourism industry. Dayangku Khairunnisa’s approach blends theory with practice, encouraging exploration of various facets, including hospitality, event management, and sustainable tourism. Her emphasis on experiential learning and active student involvement fosters an immersive and dynamic educational environment. As an influential figure, she inspires and shapes the future generation of tourism professionals.