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UNIVERSITI TEKNOLOGI MARA
Course Name (English) BASIC CULINARY SKILLS
Course Code HTC120
MQF Credit 3
Course Description This subject is to expose the students with fundamentals concept, skills and the technique of basic cooking. it attempts to develop students knowledge in relation to the food preparation, terminology and other areas in culinary arts. The course will be based on classical cuisines
Transferable Skills Fundamental of preparation and cooking
Teaching Methodologies Demonstrations, Practical Classes
CLO
CLO1 Describe the principal of using equipment, utensils, tools, culinary operations and preparation according to safety, hygiene and sanitation standard
CLO2 Display basic culinary skill technique in western food preparation
CLO3 Work effectively as team members during the production of western food preparation
Pre-Requisite Courses No course recommendations
Reading List
Recommended Text
  • Gisslen, W. 2014, Professional Cooking, 8th Ed., John wiley & Sons, inc [ISBN: 978-1-118-63]
Article/Paper ListThis Course does not have any article/paper resources
Other References
  • Book Culinary Institute of America 2007, Garde Manger: The Art and Craft of the Cold Kitchen , John Wiley & Sons
  • Book Hamlyn 2009, Larousse Gastronomique, Octopus Publishing Group Ltd
  • Book McGee. H. 2004, Food and Cooking, Mackays of Chatham Ltd