Tuition Fee
Start Date
Medium of studying
Duration
Program Facts
Program Details
Degree
Courses
Major
Hospitality and Catering | Hospitality Management | Hotel Services
Area of study
Services
Course Language
English
About Program
Program Overview
This program provides a comprehensive foundation in baking techniques, kitchen operations, and food safety. Students will learn the fundamentals of baking, including dough preparation and cream making. They will also gain knowledge of food handling procedures, personal hygiene, and safety protocols in the hospitality industry. Additionally, they will explore food production procedures and communication in food management.
Program Outline
Outline:
- Baking for Cooks (CUL130):
- Fundamentals of baking techniques and methods
- Preparation of doughs and creams for baked goods
- Theoretical and practical aspects of baking in cooking
- Kitchen Operations (CUL150 & CUL182):
- CUL150:
- Food handling procedures to prevent foodborne illnesses
- Personal hygiene and maintenance of food facilities and equipment
- Safety procedures in the hospitality industry
- CUL182:
- Food production procedures in commercial kitchens
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