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A core course for first year students majoring in Diploma in Hotel Management, Diploma in Foodservice Management and Diploma in Culinary Arts. This course is designed to provide students with fundamental understanding of ingredients and food preparation, and later develop profound knowledge of food and the cooking theniques.
The course basically covers major topics such as compoents of food, effects of heat on cooking, different types of cooking methods, follwed by the fundamental understanding of stocks, soups, thickening agents and sauces.
This class is offered in a three-hour block that meets once a week. Most of the time is devoted to lecturers and discussions of the topics and one group presentation to expose first year students to public presentation.