HTC462: Basic Commercial Cookery / Faculty of Hotel & Tourism Management
This course is to give students the fundamental concept, skill and techniques of basic cooking and also expose students to basic kitchen management skill, to enable them to understand how professional’s kitchen functions and what are involved in running a professional kitchen.
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| Format: | Teaching Resource |
| Language: | English |
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| Online Access: | https://ir.uitm.edu.my/id/eprint/98948/1/98948.pdf https://ir.uitm.edu.my/id/eprint/98948/ https://aims.uitm.edu.my/ |
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