FINAL PROJECT (6 Credits)
Learning Outcomes:
On successful completion of this course, students will be able to:Develop and execute an appropriate time plan based project aligned with the Culinary Arts Streaming Program and deal with the inevitable changes which occur during the project period; Undertake a literature survey of the background information relevant to the project using library and other resources; Execute a project producing progress reports and meeting necessary deadlines; Deliver a presentation which summarises the essential scientific and practical aspects and outcomes of the project to the appropriate deadline; Produce a final project report which details the essential scientific and practical aspects and outcomes of the project to the appropriate deadline.
Topics:
- HACCP;
- Food cost control;
- Food product innovation;
- Kitchen tools equipment;
- Menu engineering;
- HRD in kitchen department;
- Storing and inventory in kitchen;
- Business plan in catering management;
- Standard recipe analysis.
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