LIPIS: The Tengku Ampuan of Pahang, Tunku Azizah Aminah Maimunah Iskandariah, officially launched the National Occupational Skills Standards (NOSS) for culinary arts and gastronomy in Lipis on Thursday.
Her Royal Highness was received by Deputy Human Resources Minister Datuk Seri Abdul Rahman Mohamad, who is also the member of parliament for Lipis, and Pahang State executive councillor for Agriculture, Agro-based Industry, Biotechnology and Education, Datuk Seri Mohd Soffi Abd Razak.
In her speech, Tunku Azizah highlighted the uniqueness of Malaysian cuisine, shaped by the country’s cultural diversity, and called for greater international recognition.
“Our cuisine also features many healthy dishes such as kerabu, which uses no oil, and dishes that are grilled, boiled or smoked, all of which are nutritious. We need a new strategy to highlight that Malaysian food is, in fact, healthy,” she said.
She also shared plans to publish a book on healthy traditional Malay cuisine from Pahang, including recipes from the palace kitchen.
During the event, Tunku Azizah visited exhibition booths and presented certificates of appreciation to members of the NOSS development panel.
The programme was attended by over 300 students and culinary professionals from across the country.
Organised by the Ministry of Human Resources (KESUMA) through the Department of Skills Development (JPK), the initiative aims to bring skills development closer to the public and promote Technical and Vocational Education and Training (TVET) in the culinary and gastronomy sectors.
It also underscores JPK’s role in raising awareness of career opportunities in the field while supporting the growth of Malaysia’s culinary industry.— BERNAMA
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