CUISINE (6 SCU)

Learning Outcomes:

Upon successful completion of this course, students are expected to be able to: Explain and apply the food safety principles and able to follow the work hygiene procedures, explain and apply the knowledge of types of equipment and skill of using equipment with safety, explain and apply the procedures regarding MISE EN PLACE, explain and apply the correct techniques for each cooking techniques, explain the characteristics of various ingredients and perform correct handling of the ingredients, explain the principles and ingredients of seasoning and flavoring, explain and apply the food presentation principles and perform proper presentation of various dishes, produce a complete set menu planning and calculate its budget, apply appropriate techniques to produce pastry product and dessert, apply good work attitude in team.

Topics:

This course will enable student to show understanding and practice in producing various dishes according to many category such as appetizer, soup, main course, and dessert using various main ingredients such as meat, poultry, fish and shellfish, farinaceous, eggs, and vegetables. The production will follow a correct cooking technique using moist heat and dry heat method.
Prerequisite: Introduction to Hygiene, Safety and Security