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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2023
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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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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 (2023) [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/ |
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Curriculum Universiti Teknologi MARA UiTM, Faculty of Hotel and Tourism Management HTP270: Chocolate and Confection / Faculty of Hotel and Tourism Management |
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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. |
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Teaching Resource |
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UiTM, Faculty of Hotel and Tourism Management |
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UiTM, Faculty of Hotel and Tourism Management |
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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/ |
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13.19449 |