KITCHEN OPERATION (4 Credits)
Learning outcomes:
On successful completion of this course, student will be able to: identify the nutrients needed by the body and know the nutrients in each ingredient; describe basic stocks and basic sauces used in European cooking; demonstrate the correct cooking method of making European food.
Topics:
- Basic Nutrition, ingredients, equipment, utensil and cutting method
- Basic Stock, basic sauce, and dressing
- Breakfast Menu and how to serve
- Italian Cuisine
- French cuisine
- South American Cuisine
- German Cuisine
- Spanish Cuisine
- Platter Service
- English Service
- Flambé
- Gueridon service
- Buffet Service
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