Courses

CUISINE (6 SCU)

November 03, 2014

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...

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CULINARY ART (4 Credits)

December 11, 2015

Learning Outcomes: On successful completion of this course, student will be able to: Demonstrate art of culinary; Create food display; Design culinary presentation. Topics: Vegetable Carving; ...

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CULINARY ART (4 Credits)

December 11, 2015

Learning Outcomes: On successful completion of this course, student will be able to: Demonstrate art of culinary; Create food display; Design culinary presentation. Topics: Gelatine Artistic; ...

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CULINARY ART (4 Credits)

October 04, 2014

Learning Outcomes: On successful completion of this course, student will be able to: Demonstrate art of culinary; Create food display; Design culinary presentation. Topics: Vegetable Carving, Fru...

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CULINARY ART (4 Credits)

December 22, 2017

Learning Outcomes: On successful completion of this course, student will be able to: Explain the culinary art technique and ingredients; Demonstrate Culinary art techniques in various item; Design cu...

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CULINARY BUSINESS (4 SCU)

December 30, 2022

Learning Outcomes: On successful completion of this course, students will be able to: describe on-premise and off premise catering; illustrate Food preparation and service for catering; build a menu ...

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CULINARY BUSINESS EVENT (2/2 Credits)

April 13, 2020

Learning Outcomes: On successful completion of this course, student will be able to: Identify on-premise and off premise catering; llustrate Food preparation and service for catering; Build a menu a...

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CULINARY PREPARATION (4 Credits)

July 02, 2018

Learning Outcomes: On successful completion of this course, student will be able to: explain about safety in the kitchen and do a good mise n’place. Topics: Introduction to kitchen SOP; Wo...

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CULINARY PRODUCTION (4 Credits)

July 02, 2018

Learning Outcomes: On successful completion of this course, student will be able to: Create a variant product independently. Topics: Appetizer; Soup; Main course; Dessert. ...

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