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HTP272: Desserts / Faculty of Hotel and Tourism Management

This subject provide student with the fundamental concepts, skills and the techniques of preparing varieties of desserts. It attempts to develop students’ knowledge in relation to its preparation, terminology, dessert plating and other areas in culinary arts.

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Bibliographic Details
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/99302/1/99302.pdf
https://ir.uitm.edu.my/id/eprint/99302/
https://aims.uitm.edu.my/
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id my.uitm.ir.99302
record_format eprints
spelling my.uitm.ir.993022024-08-30T09:26:41Z https://ir.uitm.edu.my/id/eprint/99302/ HTP272: Desserts / Faculty of Hotel and Tourism Management UiTM, Faculty of Hotel and Tourism Management Curriculum Universiti Teknologi MARA This subject provide student with the fundamental concepts, skills and the techniques of preparing varieties of desserts. It attempts to develop students’ knowledge in relation to its preparation, terminology, dessert plating and other areas in culinary arts. 2023 Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/99302/1/99302.pdf HTP272: Desserts / 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 (2023) [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/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
HTP272: Desserts / Faculty of Hotel and Tourism Management
description This subject provide student with the fundamental concepts, skills and the techniques of preparing varieties of desserts. It attempts to develop students’ knowledge in relation to its preparation, terminology, dessert plating and other areas in culinary arts.
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 HTP272: Desserts / Faculty of Hotel and Tourism Management
title_short HTP272: Desserts / Faculty of Hotel and Tourism Management
title_full HTP272: Desserts / Faculty of Hotel and Tourism Management
title_fullStr HTP272: Desserts / Faculty of Hotel and Tourism Management
title_full_unstemmed HTP272: Desserts / Faculty of Hotel and Tourism Management
title_sort htp272: desserts / faculty of hotel and tourism management
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/99302/1/99302.pdf
https://ir.uitm.edu.my/id/eprint/99302/
https://aims.uitm.edu.my/
_version_ 1808976059895382016
score 13.19449

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