CULINARY ESSENTIAL

About this Course

This course aims to provide students with basic knowledge of western cookery. It serves as a platform for students to develop fundamental culinary skills through hands-on experience. Students will become familiar with various culinary terminologies ,cooking ingredients, methods. Western food utensils and equipment used in commercial kitchen within the modern foodservice industry.

Course Learning Outcomes

1) Explain the basic principal of Culinary knowledge.
2) Reproduce demonstrated western product comply with basic culinary techniques, safety, security and sanitation procedures.
3) Demonstrate autonomous learning in basic culinary project
4) Prepare western set menu base on the ingredients given .

Course Syllabus

+ Course Syllabus

1) 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

2) 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.