This course has the aim to provide students with background knowledge of Malaysia Food Heritage from various aspects. 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.