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Course Info

  • CULINARY CREATIONS

CULINARY CREATIONS

About this Course

This course applies the concepts from food product development and food technology to comprehend the roles of foods. In conjunction with knowledge in culinary and gastronomy, students are expected to develop new formulation of recipes. The effects of manipulation on foods are discussed and observed through use of varying ingredients, processes and techniques undertaken through lectures and laboratory works. Sensory evaluation is an essential component studied and applied hands-on to ensure relevance of knowledge in relation to product development phases and food product quality.

Course Syllabus

Syllabus Info
PHASES IN FOOD PRODUCT DEVELOPMENT


SENSORY EVALUATION


INGREDIENTS TECHNOLOGY I


INGREDIENTS TECHNOLOGY II


FOOD PRESERVATION


FOOD PACKAGING


PROTOTYPE DEVELOPMENT


SHELFLIFE STUDY


FOOD PRESENTATION/MARKETING STRATEGY FOR NEW PRODUCT DEVELOPMENT


Frequently Asked Questions

Course FAQ
Q1 : Is there any pre-requirement to enroll this subject?
A1 : No