MICRO-CREDENTIAL IN ASPIRING CHEF; COOKING OF FOOD

About this Module

  • students enrolled
  • Approx. 20 hours to complete

What you will learn

This course is designed to produce competent individual with entry-level professional chef. It provides a comprehensive overview of the knowledge and skills to define and explain the fundamental principles of heat transfer application including conduction, convection, and radiation. The course also covers important aspects of applicable through comprehension of cooking methods.

What skills you will gain

Skills on heat transfer cooking method apply at the industry as a foundation for apprentice chef.

Total contents and assessments

Learning activities include video demo, interactive video, notes and quiz

Module Details

CLUSTER : Social Science & Humanities ( SS )
MODE/DURATION : Flexible
LENGTH : 2 days
EFFORT : 2
LEVEL : Beginner
LANGUAGE : English
CERTIFICATE : Yes
CPD POINT : 0
PRICE : Free

Associated Course (s) :
No Course

Join this module

 Syllabus

Changes in foods: coagulation of proteins, gelatinization of starches, softening of fiber

Mastering on three types of heat transfer: conduction, convection, and radiation

Learning on moist heat and dry heat method of cooking.

Our Instructor

TAJULURRUS BIN MOHAMMAD

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 24 course(s)

NORAIDA BINTI ABDUL KARIM

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 14 course(s)

ARMA MOHD FAIZAL BIN ABU BAKAR

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 10 course(s)

NOR SAADAH BINTI CHE DERAMAN

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 20 course(s)

NUR AMANINA BINTI IDRIS

 Course Instructor
UiTM Kampus Dungun 4.3 (average sufo) instructor rating 23 course(s)
Developed by
Universiti Teknologi MARA (UiTM)