STRATEGIC MANAGEMENT AND CONTEMPORARY ISSUES IN EVENT (2 Credits)
Learning Outcomes:
On successful completion of this course, students will be able to:Identify basic cooking methods; Explain basic gastronomy terminology and food safety; Use primary kitchen equipment, utensils and machinery’s in a safe and hygienic way; Analyze basic knowledge of the preparation of soups, stocks, sauces, cutting and cooking techniques, food quality and characteristics; Create new menu for their own restaurant
Topics:
- Basic Principles of Food Production;
- Basic Principles of Cooking;
- Larder Cookery;
- Basic Stocks, Sauces and Soups; Vegetables Cookery;
- Meats and Game Cookery;
- Poultry and Game Birds;
- Fish and Shellfish;
- Breakfast Preparation;
- Food Presentation and Garnish;
- Bakeshop Production: Basic Principles and Ingredients;
- Patisserie;
- Legumes, Grains, Pasta and Vegetarian Diets.
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