51±¬ÁÏ School of Tourism and Hospitality is honoured to collaborate with the Restaurant Association of Singapore, providing career opportunities in the increasingly competitive F&B industry.

Sign-up for our new cookery programme – National Certificate in Professional Cookery, to boost your chances in getting a job in the F&B industry upon graduation.

The programme is suited for aspiring chefs with a passion for cooking. The lessons will be held in the new hospitality facilities, 51±¬ÁÏ Bakery and Culinary Studio. The studios were officially launched by Mr Gary Maclean, the winner of BBC’s MasterChef: The Professionals 2016 and Senior Chef Lecturer, City of Glasgow College (UK).

Mr Gary MacLean is slated to be a guest lecturer at MDIS. You will actually get a chance to personally learn from him!

What are you waiting for? Click to schedule your consultation today!

Pan Seared Dory with Sambal

Ingredients
Dory
Half dory fillet
A pinch of salt
A pinch of black pepper
1 tsp turmeric powder
1 tsp olive oil

Method:

1. Marinate dory fillet with salt, black pepper, turmeric powder and let it rest for at least 15 minutes.
2. Heat a non-stick pan with olive oil at 140-150°C.
3. Sear the fillet at least 5 – 6 minutes each side.

Sambal
6 red chillies
60 g dried chillies
2 red onions
2 tomatoes
2 cloves garlic
50 g ginger
100 ml water
3 tbsp vegetable oil
1 tbsp tomato puree
2 tbsp light soy sauce
1 tbsp sugar
1 tsp salt
1 bowl white rice

Method:

1. In a blender, blend red chillies, dried chillies, red onion, tomatoes, garlic, ginger and water.
2. Heat saucepan on low heat with oil. Add tomato puree and stir gradually to prevent from burning.
3. Add blended chillies in the saucepan and reduce.
4. Add light soya sauce, salt and sugar. Stir gradually on low heat till sauce is thickened.
5. Best garnish with coriander leaves.

Do you enjoy cooking? Are you satisfied witnessing the happy faces of people eating your food?

If your answer is yes for both the questions, check out our new cookery course – National Certificate in Professional Cookery, awarded by the Scottish Qualifications Authority, UK and developed by City of Glasgow College, UK.

The programme is designed to equip you with the professional culinary knowledge and skills. It will also prepare you to stay ahead in the highly competitive F&B industry.

The course encompasses theoretical and practical hands-on components. It covers units in food hygiene, working safely, food preparation, local hospitality provision and more. The course can be completed in 6 months for full-time programme and 15 months for part-time programme.

Through the programme, you will get the chance to learn directly from one of the following faculty from City of Glasgow College:

• Mr Gary Maclean, Senior Chef Lecturer and Winner of BBC’s MasterChef: The Professionals 2016
• Mr Willie McCurrach, Curriculum Head for Food
• Ms Amanda Davis, Curriculum Head for Food

Click to enquire more about the course.

Chocolate Lava Cake

Ingredients:

• 50 g dark couverture chocolate
• 50 g butter
• 50 g sugar
• 1 egg
• 1 egg yolk
• 50 g flour (sifted)
• Fresh or frozen strawberries
• Vanilla pod
• Water

Method:

1. Melt dark couverture chocolate and butter over a pot of hot water; stir occasionally, do not melt for too long as chocolate will burn easily.
2. Once chocolate has melted, remove from heat. Set aside.
3. Weigh out and sift cake flour. Set aside.
4. Whisk eggs and sugar till light and creamy. Set aside.
5. Using a spatula, slowly fold in flour into egg mixture and make sure no lumps of flour remain.
6. Pour melted chocolate and mix well.
7. Pour or scoop mixture into ramekins till 85-90% full.
8. Bake at 200°C for 8-12mins depending on size of ramekins.
9. While chocolate lava is in the oven, prepare strawberries or mix berries (fresh or frozen).
10. Place into sauté pan with sugar, water and vanilla pod.
11. Heat up, stir and let it simmer till the liquid starts to thicken. Set aside.
12. Once lava cake is out of the oven, let it cool for a bit.
13. Flip over the ramekin to release the lava cake.
14. Plate with strawberry compote and serve immediately.

Credit: Chef ek seng