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...
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Format: | Teaching Resource |
Language: | English |
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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/ |
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Summary: | 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 technique in producing different type of meal with suitable presentation. Additionally, this course will instill a set of management aptitude which involves administration, supervision and interpersonal skill. |
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