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Course Name (English)
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CULINARY ESSENTIAL
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| Course Code |
HTC455 |
| Course Description |
This course is to enable students to have a basic idea on how kitchen is operated in the
foodservice industry. The course also will become a platform for the student’s to operate a
commercial kitchen through a hands-on approach. Further, they will be exposed to how
kitchen is operated based on different service style in a simulated foodservice setting. |
| Transferable Skills |
Basic western cookery, method of cooking, preparation of stock, soup, sauces, salad, and basic preparation of appetizers, entrées, main courses (Poultry, Seafood’s and Meat) |
| Teaching Methodologies |
Lectures, Demonstrations, Practical Classes, Collaborative Learning |
| CLO |
| CLO1 |
Explain the basic principal of Culinary knowledge. |
| CLO2 |
Reproduce demonstrated western product comply with basic culinary techniques, safety, security and sanitation procedures. |
| CLO3 |
Demonstrate autonomous learning in basic culinary project |
| CLO4 |
Prepare western set menu base on the ingredients given . |
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| Pre-Requisite Courses |
No course recommendations |
| Reading List | | Recommended Text | - John Wiley& sons 2015, Professional cooking, 8th Edition Ed., 36, John Wiley& sons New Jersey [ISBN: 978-1-118-636]
- Dorling kindersely 2010, The cook's book of Ingredients, 2010 Ed., 12, Dorling kindersely Limited Great Britain,London [ISBN: 978]
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| Article/Paper List | | Recommended Article/Paper Resources | - Mogan Jame L. 2006, An Introduction to Foodservice and World Cuisine, Culinary Creation, Copyright © 2006 Elsevier Inc. All rights reserved, 400 [ISSN: 978-0-750]
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| Other References | - Book American Chef Federation 2005, Culinary Fundamentals, New York: Pearson Prentice Hall., New York
- Book Cracknell, H. L., Kaufmann, R. J. and Escoffier, G. A. 2011, Escoffier: Le Guide Culinaire, New York: John Wiley and Sons Incorporated., New York
- Book Gisslen, W. 2004, Essentials of Professional Cooking., New York: John Wiley and Son Incorporated., New York,
- Book Labensky, S. R., Martel, P. R., Hause, A. M., Labensky, S. R., and Martel P. A. 2010, On Cooking: A Textbook of Culinary
Fundamentals
, New York: Prentice Hall., New York
- Book Mizer, D. A., Porter, M., Sonnier, B., and Drummond, K. E. 2000, Food Preparation for the Professional,
3rd Edition.
, New York: John Wiley and Sons Incorporated., , New York
- BOOK The Culinary Institute of America. 2011, The Professional Chef 9th Edition., New York: John Wiley and Sons Incorporated., New York,
- BOOK Philip, P. 1999, Classical Cooking the Modern Way:
Methods and Technique, 3rd Edition.
, New York: John Wiley and Sons Incorporated., New York
- BOOK The Culinary Institute of America 2012, Garde Manger: The Art and Craft of the
Cold Kitchen, 4rd Edition.
, New York: John Wiley and Sons Incorporated., New York,
- BOOK The Culinary Institute of America. 2013, Cooking for Special Diets., New York: John Wiley and Sons Incorporated.
- Book The Culinary Institute of America. 2013, Techniques of Healthy6 Cooking, 4th
Edition,
, New York: John Wiley and Sons Incorporated., New York,
- Book Gisslen, W., 2014,8,Th ,edition 'Essentials of Professional Cooking.', New York: John Wiley and Son Incorporated 2013, Techniques of Healthy 6 Cooking, 4th
Edition
, John Wiley and Sons Incorporated., New York
- Book , New York: John Wiley and Sons Incorporated. 2013, The Culinary Institute of America, John Wiley and Sons Incorporated, New York
- Book , New York: John Wiley and Sons Incorporated. 2013, The Culinary Institute of America, John Wiley and Sons Incorporated, New York
- BOOK Labensky, S. R., Martel, P. R., Hause, A. M., Labensky, S. R., and Martel P. A 201, 'On Cooking:, John Wiley and Sons Incorporated,, New York
- Book John Wiley and Sons Incorporated,, 2013, Essentials of Professional Cooking, John Wiley and Sons Incorporated, New York
- Book John Wiley and Sons Incorporated, 2000, Food Preparation for the Professional,
3rd Edition
, John Wiley and Sons Incorporated, New York
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