Contemporary Cuisine
This course is designed to expose students to the current trends and concepts in the contemporary foodservice setting. Students will be able to keep abreast with the latest culinary techniques, cooking methods, tools, and equipment in the production of food to cater to consumers with special needs and diets.
After completing this course, student should be able to:
- Reproduce foods using contemporary techniques and cooking methods in accordance with current and future foodservice trends. (P3,PLO3)
- Perform tasks assigned with personal responsibility and autonomy. (A4,PLO2)
- Conduct a campaign to create awareness on healthy and sustainable food consumption. (C3,PLO5)
Patisserie and Baking II
This course provides students with theory, on-line and practical advanced pastry and confectionery products. Students will also learn the art of perfecting dessert presentation using marzipan, simple sugar work and chocolate decorative pieces. The theoretical part of this subject will help students to reinforce their understanding on the principles of baking, pastry and confectionery. The practical aspects will familiarise them with skills in baking techniques, preparing and assembly of decorative pieces.
After completing this course, student should be able to:
- Assemble modern and classical pastry and confectionery products. (C5, PLO3)
- Analyze problems in relations to baking principles. (A3, PLO2)
- Demonstrate autonomous learning in pastry and confectionery projects. (P3, PLO3)
Western Cuisie
Students will be introduced to the western food preparation for breakfast, lunch and dinner and a la carte. Production of the menu reflecting influences of American, French, Italy, Spain, UK and Germany. Production also will focus on different methods of cooking such as grilling, baking, roasting, stewing, braising, etc. This module is designed in such way that it corresponds to the skill development for a more profound understanding of food and cooking.
After completing this course, student should be able to:
- Propose a menu for restaurant offering western dishes. (A3, PLO5)
- Perform modern technique in preparation, production and presentation of food. (A2, PLO3)
- Organize food production if international standard using effective managerial approach. (A4, PLO6)