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HTC160: Food Studies / Faculty of Hotel & Tourism Management

This course will emphasize on basic knowledge of different classification of food and its composition, proper food handling and appropriate storing procedures of food items. In addition, it will also highlight on various cooking methods applicable through comprehension of heat transfer principles. A...

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Main Author: UiTM, Faculty of Hotel and Tourism Management
Format: Teaching Resource
Language:English
Subjects:
Curriculum
Universiti Teknologi MARA
Online Access:https://ir.uitm.edu.my/id/eprint/98875/1/98875.pdf
https://ir.uitm.edu.my/id/eprint/98875/
https://aims.uitm.edu.my/
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spelling my.uitm.ir.988752024-07-18T22:36:20Z https://ir.uitm.edu.my/id/eprint/98875/ HTC160: Food Studies / Faculty of Hotel & Tourism Management UiTM, Faculty of Hotel and Tourism Management Curriculum Universiti Teknologi MARA This course will emphasize on basic knowledge of different classification of food and its composition, proper food handling and appropriate storing procedures of food items. In addition, it will also highlight on various cooking methods applicable through comprehension of heat transfer principles. Additionally, current trends and issues in foodservice industry will be incorporated as part of blended learning implementation. Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/98875/1/98875.pdf HTC160: Food Studies / Faculty of Hotel & Tourism Management. [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/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
HTC160: Food Studies / Faculty of Hotel & Tourism Management
description This course will emphasize on basic knowledge of different classification of food and its composition, proper food handling and appropriate storing procedures of food items. In addition, it will also highlight on various cooking methods applicable through comprehension of heat transfer principles. Additionally, current trends and issues in foodservice industry will be incorporated as part of blended learning implementation.
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 HTC160: Food Studies / Faculty of Hotel & Tourism Management
title_short HTC160: Food Studies / Faculty of Hotel & Tourism Management
title_full HTC160: Food Studies / Faculty of Hotel & Tourism Management
title_fullStr HTC160: Food Studies / Faculty of Hotel & Tourism Management
title_full_unstemmed HTC160: Food Studies / Faculty of Hotel & Tourism Management
title_sort htc160: food studies / faculty of hotel & tourism management
url https://ir.uitm.edu.my/id/eprint/98875/1/98875.pdf
https://ir.uitm.edu.my/id/eprint/98875/
https://aims.uitm.edu.my/
_version_ 1806422124115525632
score 13.188486

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