HTC201: Haute Cuisine / Faculty of Hotel & Tourism Management
This course focuses in exposing students to the processes undergone by chefs in the kitchen restaurant operation. The course will enable students to understand the following : basic kitchen functions, proper utilization of raw ingredients and employment of appropriate preparation and cooking techniq...
Saved in:
| Main Author: | |
|---|---|
| Format: | Teaching Resource |
| Language: | English |
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/98895/1/98895.pdf https://ir.uitm.edu.my/id/eprint/98895/ https://aims.uitm.edu.my/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|