CULINARY ESSENTIAL

About this Course

  • 27 students enrolled
  • 4 instructors

Course Description

This course is to enable students to have a basic idea on how kitchen is operated in the foodservice industry. The course also will become a platform for the student’s to operate a commercial kitchen through a hands-on approach. Further, they will be exposed to how kitchen is operated based on different service style in a simulated foodservice setting.

Course Learning Outcomes

No information

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 1 hour per week
MODE : 100% Online
COURSE LEVEL : Beginner
LANGUAGE : English
CLUSTER : Business & Management ( SP )

Join this course

 Syllabus

1. The Kitchen Organization
2. Kitchen Safety Rules and Regulation
3. Identification and Usage of Utensils and Equipment
4. Knife Skills
5. Identification of Herbs and Spices and Other Cooking Ingredients

1. Identification of Fruits and Vegetables
2. Types of vegetables
3. Basic Vegetable Cuts
4. Handling Vegetables
5. General Rules and Methods of Vegetables Cookery

Our Instructor

PROFESOR MADYA DR MOHD SHAZALI BIN MD SHARIF

 Course Instructor
UiTM Kampus Puncak Alam

KHAIRUNNISA BINTI MOHAMAD ABDULLAH

 Course Instructor
UiTM Kampus Puncak Alam

FARIDAH HANIM BT HJ ISMAIL

 Course Instructor
UiTM Kampus Puncak Alam

MOHD ADRI IZZAT BIN HAMDAN

 Course Instructor

 Frequently Asked Questions

A1 : This course is to enable students to have a basic idea on how kitchen is operated in the foodservice industry. The course
also will become a platform for the student’s to operate a commercial kitchen through a hands-on approach. Further, they
will be exposed to how kitchen is operated based on different service style in a simulated foodservice setting.