All about Chicken by APCA chef online

All About Chicken – APCA Chef Online Program

Program by In-house Chef, APCA Malaysia

This specialized program is designed to give students a comprehensive understanding of chicken in culinary arts. From theory to practical applications, the course ensures learners develop the confidence and skills to work with chicken across multiple cuisines and menu styles.

What You’ll Learn

1. Characteristics of Chicken in Menu Planning

• Understanding chicken as a versatile protein.

• Nutritional value and portion control.

• Selection of cuts for different types of menus (fine dining, casual, banquets, buffets).

• Flavor pairings and cooking methods suitable for various preparations.

2.  Essential Butchery Skills

• How to debone a whole chicken.

• Preparing individual cuts: breast, thighs, drumsticks, and wings.

• Knife handling and safety.

• Reducing wastage and maximizing yield.

3. Classic Chicken Dishes

Step-by-step demonstrations of timeless preparations, including:

• Chicken Chasseur

• Chicken deboning

• Chicken Parmesan

• Chicken cordon bleu

• Chicken roast with natural gravy

• Stuffed Chicken Ballantine

Program Outcome

By the end of this program, students will:

• Master the art of handling, deboning, and preparing chicken.

• Gain knowledge of chicken’s role in balanced menu planning.

• Confidently prepare classic chicken dishes using professional techniques.

• Enhance creativity by adapting global recipes with chicken as the base protein.

APCA Chef Online is a platform that digitalizes all of our professional Pastry & Culinary programs, giving you the opportunity to explore recipes by APCA’s renowned chefs in a step-by-step, structured format.

Conducted by our team of in-house pastry and culinary chefs, World Pastry Champions, Asia Pastry Champions, and Master Chefs, this platform brings together some of the world’s best culinary minds—all in one place.