FOOD PRODUCTION, PASTRY AND BAKERY INTRODUCTION (2/4 Credits)
Learning Outcomes:
On successful completion of this course, student will be able to: Identify basic cooking methods; Explain basic gastronomy terminology and food safety; Use basic gastronomy terminology and food safety; Demonstrate basic knowledge of the preparation of soups, stocks, sauces, cutting, baking and cooking techniques, food quality and characteristics.
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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