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HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management

This course provides students with theory and practical knowledge in handling chocolate and making a variety of chocolate and confectionery products using chocolate, marzipan, simple sugar work and chocolate decorative pieces. The theoretical part of this subject will emphasize on understanding the...

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Main Author: UiTM, Faculty of Hotel and Tourism Management
Format: Teaching Resource
Language:English
Published: 2023
Subjects:
Curriculum
Universiti Teknologi MARA
Online Access:https://ir.uitm.edu.my/id/eprint/99282/1/99282.pdf
https://ir.uitm.edu.my/id/eprint/99282/
https://aims.uitm.edu.my/
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id my.uitm.ir.99282
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spelling my.uitm.ir.992822024-08-30T09:26:36Z https://ir.uitm.edu.my/id/eprint/99282/ HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management UiTM, Faculty of Hotel and Tourism Management Curriculum Universiti Teknologi MARA This course provides students with theory and practical knowledge in handling chocolate and making a variety of chocolate and confectionery products using chocolate, marzipan, simple sugar work and chocolate decorative pieces. The theoretical part of this subject will emphasize on understanding the principles of making chocolate and confectionery. The practical aspects will familiarize them with skills in chocolate tempering techniques, preparing and assembly confections with suitable decorative pieces. 2023 Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/99282/1/99282.pdf HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management. (2023) [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/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
HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management
description This course provides students with theory and practical knowledge in handling chocolate and making a variety of chocolate and confectionery products using chocolate, marzipan, simple sugar work and chocolate decorative pieces. The theoretical part of this subject will emphasize on understanding the principles of making chocolate and confectionery. The practical aspects will familiarize them with skills in chocolate tempering techniques, preparing and assembly confections with suitable decorative pieces.
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 HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management
title_short HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management
title_full HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management
title_fullStr HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management
title_full_unstemmed HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management
title_sort htp270: chocolate and confection / faculty of hotel and tourism management
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/99282/1/99282.pdf
https://ir.uitm.edu.my/id/eprint/99282/
https://aims.uitm.edu.my/
_version_ 1808976059277770752
score 13.19449

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