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HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management

This course provides students with theoretical and practical knowledge in sugar artistry and petit four production which encompasses scientific reactions of sugar at various stages of the cooking and cooling processes. It also introduces a variety of techniques in sugar and petit four preparation, a...

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Main Author: UiTM, Faculty of Hotel and Tourism Management
Format: Teaching Resource
Language:English
Published: Universiti Teknologi MARA (UiTM)
Subjects:
Curriculum
Universiti Teknologi MARA
Online Access:https://ir.uitm.edu.my/id/eprint/78507/1/78507.pdf
https://ir.uitm.edu.my/id/eprint/78507/
https://aims.uitm.edu.my/
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id my.uitm.ir.78507
record_format eprints
spelling my.uitm.ir.785072023-06-13T01:58:51Z https://ir.uitm.edu.my/id/eprint/78507/ HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management UiTM, Faculty of Hotel and Tourism Management Curriculum Universiti Teknologi MARA This course provides students with theoretical and practical knowledge in sugar artistry and petit four production which encompasses scientific reactions of sugar at various stages of the cooking and cooling processes. It also introduces a variety of techniques in sugar and petit four preparation, assembly, decoration and presentation of sugar artistry and petit four. Universiti Teknologi MARA (UiTM) Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/78507/1/78507.pdf HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management. [Teaching Resource] https://aims.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Curriculum
Universiti Teknologi MARA
spellingShingle Curriculum
Universiti Teknologi MARA
UiTM, Faculty of Hotel and Tourism Management
HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management
description This course provides students with theoretical and practical knowledge in sugar artistry and petit four production which encompasses scientific reactions of sugar at various stages of the cooking and cooling processes. It also introduces a variety of techniques in sugar and petit four preparation, assembly, decoration and presentation of sugar artistry and petit four.
format Teaching Resource
author UiTM, Faculty of Hotel and Tourism Management
author_facet UiTM, Faculty of Hotel and Tourism Management
author_sort UiTM, Faculty of Hotel and Tourism Management
title HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management
title_short HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management
title_full HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management
title_fullStr HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management
title_full_unstemmed HTP282 : Sugar artistry and petit four / Faculty of Hotel and Tourism Management
title_sort htp282 : sugar artistry and petit four / faculty of hotel and tourism management
publisher Universiti Teknologi MARA (UiTM)
url https://ir.uitm.edu.my/id/eprint/78507/1/78507.pdf
https://ir.uitm.edu.my/id/eprint/78507/
https://aims.uitm.edu.my/
_version_ 1769846579312721920
score 13.160551

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