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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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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/98895/1/98895.pdf
https://ir.uitm.edu.my/id/eprint/98895/
https://aims.uitm.edu.my/
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spelling my.uitm.ir.988952024-07-18T22:32:47Z https://ir.uitm.edu.my/id/eprint/98895/ HTC201: Haute Cuisine / Faculty of Hotel & Tourism Management UiTM, Faculty of Hotel and Tourism Management Curriculum Universiti Teknologi MARA 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. Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/98895/1/98895.pdf HTC201: Haute Cuisine / 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 [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/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
HTC201: Haute Cuisine / Faculty of Hotel & Tourism Management
description 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.
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 HTC201: Haute Cuisine / Faculty of Hotel & Tourism Management
title_short HTC201: Haute Cuisine / Faculty of Hotel & Tourism Management
title_full HTC201: Haute Cuisine / Faculty of Hotel & Tourism Management
title_fullStr HTC201: Haute Cuisine / Faculty of Hotel & Tourism Management
title_full_unstemmed HTC201: Haute Cuisine / Faculty of Hotel & Tourism Management
title_sort htc201: haute cuisine / faculty of hotel & tourism management
url https://ir.uitm.edu.my/id/eprint/98895/1/98895.pdf
https://ir.uitm.edu.my/id/eprint/98895/
https://aims.uitm.edu.my/
_version_ 1806422126699216896
score 13.188486

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