202411_DHM1033 FOOD SAFETY AND HYGIENE
This course provides
essential knowledge on food safety and sanitation practices. Students will
explore topics such as food safety hazards, factors contributing to foodborne
illnesses, food flow, the seven steps of HACCP, selecting appropriate tools and
equipment, cleaning and sanitizing, accident prevention, crisis management, and
food safety regulations.
202411_DHM1023 Fundamentals of Food
This course is designed to introduce students to the fundamentals of food preparation. Students will gain an understanding of kitchen terminology, cooking methods, ingredients and equipment usage
Business Economics
The module teaches
students basic economic principles and how to recognize and apply economic
elements in real work situations. Students will be exposed to fundamentals of
both microeconomics and macroeconomics, supply and demand, the theory of the
firm, characteristics of a market system, opportunity cost, measures and
determination of national output, income and employment, money and the banking
system, the role of the government in the economy, economic growth, and
international trade.