HTC166: Commercial Cookery I / Faculty of Hotel & Tourism Management

UiTM, Faculty of Hotel and Tourism Management HTC166: Commercial Cookery I / Faculty of Hotel & Tourism Management. [Teaching Resource] (Unpublished)

Abstract

Students will be introduced towards the attainment of knowledge through hands-on practice in food preparation to complement the Basic Table Service in the subject of Food and Beverage Service I. Production of menu reflecting influences of Western and Eastern. The production will also focus on different methods of cooking such as grilling, baking, roasting, stewing, braising and other methods of cooking. This course also designed in such way that it corresponds to the skill development for a more profound understanding of food and cooking. The practicality is on developing knowledge, food presentation skills and product development.

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Item Type: Teaching Resource
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UiTM, Faculty of Hotel and Tourism Management
UNSPECIFIED
Subjects: L Education > LB Theory and practice of education > Higher Education > Curriculum
L Education > LG Individual institutions > Asia > Malaysia > Universiti Teknologi MARA
Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Hotel and Tourism Management
Keywords: Syllabus, academic, UiTM
Collections: AIMS UiTM
URI: https://ir.uitm.edu.my/id/eprint/98887
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98887

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