Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang

• Main Authors: Mohd Zahari, Mohd Salehuddin, Awang, Khairil Wahidin
• Format: Article
• Language: English
• Published: Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM), Malaysia 2014
• Subjects: Admissions and entrance requirements; Cooking; Hospitality industry. Hotels, clubs, restaurants, etc. Food service
• Online Access: http://ir.uitm.edu.my/id/eprint/44615/1/44615.pdf; http://ir.uitm.edu.my/id/eprint/44615/; https://www.jthca.org/

The focus of the culinary curriculum in every institution is to provide individuals, especially the young seeking success in the foodservice industry, with a solid base of skills and knowledge in culinary preparation and management. This paper reports the study which identified the new culinary stud...