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Course Name (English)
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CULINARY PRODUCTION
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| Course Code |
HTC357 |
| Course Description |
The course introduces the students to the contemporary concepts of cuisine, which enable the student to assemble and display the varieties of dishes and ingredients related to the current industry practices. The practicality is developing cooking skills and the attainment of knowledge through hands-on practices of food production operations. The course will also provide the students with extensive knowledge of technical skills, social skills and responsibilities. |
| Transferable Skills |
1. Skill on operational procedures, workflow and organizational structure of the various kitchen department
2. Can apply proper techniques in food preparation, production, personal safety and sanitation
3. Social skills and responsibilities |
| Teaching Methodologies |
Work-based Learning |
| CLO |
| CLO1 |
Interpret the operational procedures, workflow and organizational structure of the various kitchen department in the establishment |
| CLO2 |
Display the proper techniques in food preparation, production, personal safety and sanitation to meet the establishment cooking standards. |
| CLO3 |
Demonstrate social skills and responsibilities in accordance with the organization's operational standard. |
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| Pre-Requisite Courses |
No course recommendations |
| Reading List | | Reference Book Resources | - Gisslen W 2018, Professional Cooking, 9th edition Ed., Wiley & Sons Inc
- The Culinary Institute of America 2011, Professional Chef, 9th edition Ed., Wiley & Sons Inc
- Patricia A. Heyman 2003, International Cooking, A Culinary Journey, 3rd edition Ed., Prentice-Hall
- Philip Pauli 1999, Classical Cooking the Modern Way, Methods and Techniques, 3rd edition Ed., Wiley
- Michael F. Nenes 2009, International Cuisine, John Wiley & Sons Inc
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| Article/Paper List | This Course does not have any article/paper resources |
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| Other References | - website chefstepschefsteps
- website great british chefgreat british chef
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