HTC110: Basic Culinary Skills I / Faculty of Hotel & Tourism Management

This subject is to expose the students with fundamentals concept, skills and the techniques of basic cooking. It attempts to develop students knowledge in relation to the food preparation, terminology and other areas in culinary arts. The course will be based on classical cooking.

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Bibliographic Details
Main Author: UiTM, Faculty of Hotel and Tourism Management
Format: Teaching Resource
Language:English
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/98869/1/98869.pdf
https://ir.uitm.edu.my/id/eprint/98869/
https://aims.uitm.edu.my/
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