BICA3033 Food Writing
This course provides an introduction into the field of food journalism. It offers students a framework of writer’s perspective on food issues. The students will also be introduced to areas where food writing is most prevalent e.g. developing and testing recipes, writing cook books and food related articles for magazines or newspapers and restaurants reviews.
BICA1043 Theory of Food
This module aims to give students basic theoretical and practical knowledge in the various principles of Culinary operations. Students will also be provided with the foundation of basic food preparation and production as well as the safety and hygiene aspects of handling food.
202407_BICA3043 FOOD AND EATING BEHAVIOUR
COURSE SYNOPSIS
This course is designed to provide students with a theoretical base for the understanding of food: how people choose their food? What make an edible item to be considered as food. It also introduces them to the individual and societal factors shaping the food culture of an individual and the society they belongs to.
CLO
CLO1: Identify the evolution in eating behavior in modern societies.
CLO2: Demonstrate an understand the social and cultural dimensions of the human food system.
CLO3: Discuss customer behavior and expectations to food product design.
202407_BICA 3053 WESTERN CUISINE
SYNOPSIS
CLO
202407_BICA1033_Foood Hygiene and Sanitation
This subject is devoted to the basic concept food hygiene and the basic principle of sanitation. Students will also learn the mechanism of food components, basic microbiology, and the compulsory food safety management system.
202407_BICA2043 PURCHASING AND COST CONTROL
COURSE SYNOPSIS
This course provides the methodologies and tools to control food, beverage, labor and other costs within a hospitality business. Additionally , this course reveals an effective cost control monitoring programs for food, beverage and labor within the hospitality industry.
CLO 1: Identify procurement and selection procedures for the hospitality industry. (C1,PLO1)
CLO 2: Explain about the optimal Amount, price and policy. (C2,PLO5)
CLO 3: Propose effective cost control monitoring programs for food, beverage and labor within the hospitality industry. (A3,PLO2)
CLO 4: Prepare procedures for implementing beverage purchasing controls. (A4,PLO3)