Malaysian Food Heritage course, offered as Massive Open Online Course (MOOC) aims to provide students with background knowledge of food heritage. This course will describe the Malaysian food heritage from various aspects. The students will be exposed to the various food heritage with the introduction, the essential Malaysian ingredients, local and regional cuisine, culinary heritage and cooking techniques, each meal components for Malay, Chinese and Indian, famous Malaysian breakfast, noodles dishes, main meals, afternoon tea and desserts. Besides, famous street foods as well as major festival and wedding cuisines from different races in Malaysia are expected to be the highlights of this course. Fusion foods such as Nyonya, Eurasian and Chitty foods are also covered in this course. It is hoped that through this course with the aim to introduce and recognize Malaysian food heritage at international level, will also spark and blazing the interest of young generation to appreciate and sustain the legacy of Malaysian food heritage.

 

 

All courses under PutraMOOC are licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.



The Team

Muhamad Al-Wadud Bin Mahmud       336 kudos

Hello everyone, I'm a teacher for this course and I can't wait to learn with all of you.

PutraMOOC       25 kudos

Hello everyone, I'm a teacher for this course and I can't wait to learn with all of you.

Shahrim Karim       11 kudos

Hello everyone, I'm a teacher for this course and I can't wait to learn with all of you.

Nur Amira binti Rosli       9 kudos

Hello everyone, I'm a teacher for this course and I can't wait to learn with all of you.

The Community

272 Students           140 Comments

More Information

Module:

Topic 1: Introduction To Malaysian Cuisine

 

Format:

This course includes 13 topics of video lessons, activities and reflection questions.

 

Instructor:

Associate Prof. Dr. Shahrim Karim

He is a faculty member at the Department of Food Service Management at the Faculty of Food Science and Technology, Universiti Putra Malaysia.  Shahrim received his B.S. in Hotel and Restaurant Management from New York University, MBA from MARA University of Technology and PhD in Human Environmental Sciences specializing in Food/Culinary Tourism from the Oklahoma State University.   He has worked for hotels in the United States, Singapore and Malaysia. He is the authority on heritage food in Malaysia. His curiosity in food and sustaining the legacy of heritage food in Malaysia has taken him to many countries around the world. Known for his expertise in local and traditional herbs and has appeared on numerous television programs in Malaysia and abroad. He has published three books and many articles in Malaysia and internationally. Currently he is focusing on cooking programs on heritage foods towards educating the public at large to learn proper cooking techniques.  At the same time he is working on several projects to ensure traditional food heritage will be documented and continues for the future generations.    

 

 

Related Courses

Malaysian Food Heritage

Status: Self-paced

Students: 272