Course Syllabus
WEEK 1 INTRODUCTION CULINARY ESSENTIAL
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
Introduction to Vegetables Cuts and Cookery
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
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
Introduction to Vegetables Cuts and Cookery
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
Frequently Asked Questions
Q1 : What is this course about?
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.
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.