Course Description
This course teaches students the basic methods of improving, mixing, grilling, and tempering. In the lecture, a hands-on demonstration is held, which includes sugar cooking, temperature control, and custard steam and porcine methods. In addition, students will learn how to use baking machinery and tools in a baking kitchen.

Course Description
Students will learn how to fabricate various meat and seafood bones, how to cut, and how to store meat, also they learn basic techniques of fabrication for pigs, cows, sheep, and poultry. Students will also know how to care various types of fish, crustacean and shellfish and how to prepare them. In the lectures and practical classes, emphasize the classification of meat and seafood, quality of products, pricing, and methods of production.

Course Description
Students will learn about Western styles of Cafe Operations. Professional Cafe service techniques are covered, along with guest relations, communication skills, handling stuffs. Service of pastry and beverages is included. Lectures and hands-on activities will be used. Laboratory activities include daily operation of service.

Course Description
This course emphasizes on cuisines and techniques from the Western world. This Western cuisine course and subject offered can be dependent on faculty and resource availability. Typical courses offered include Mediterranean cuisine, Italian regional cuisine, French cuisine, etc. This course also addresses cultural aspect and influence on cuisines.

Course Description
This introductory level -interdisciplinary course aims to bridge the gap between cooking and science behind cooking. Contrary to conventional culinary labs, students will learn the “why” cooking works instead of the “how” you produce a recipe from a scientific viewpoint. By combining basic cooking knowledge with fundamental concepts and theories from chemical, biological and physical sciences, students will understand the intricate balance and complex relationships between countless variables as well as numerous actions and reactions that take place in professional kitchens on a daily basis. In addition to normal lectures, certain segments of this course will be conducted in a lab setting to allow students to experiment and observe what they have learnt in the classrooms. also This course covers the principles of nutrition and its relationship to the food service industry. Topics include key macro and micro nutrients, personal nutrition fundamentals, weight management, and healthy cooking techniques in a food service operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.

Course Description
This course will serve to acquire the fundamentals of Western style pastry-making: The students will discover and work on the techniques of making the classic dough and creams, and on the elaboration of pastries traditionally sold in shops. They will acquire some vocabulary and technological knowledge of the products (their properties, their role in a recipe, etc.), as well as equipment and tools used in the laboratories. They will revise conversion tables and how to scale units to suit different quantities.

Course Description
General approach of scaling, tarring, measuring, mixing (creaming, sablage), baking and piping. Students will get familiar with every dough family, cream, custard and meringue and the way to use and prepare it. Sugar cooking, temperature controlling, dough baking, custard steaming and poaching.

Course Description
Students will learn about Western styles of Cafe Operations. Professional Cafe service techniques are covered, along with guest relations, communication skills, handling stuffs. Service of pastry and beverages is included. Lectures and hands-on activities will be used. Laboratory activities include daily operation of service.

Course Description
This generic ethnic cuisine course will be used to present separate courses in variety of cuisines; including Indian Cuisine, Japanese Cuisine, and/or Chinese Cuisine classes that emphasize authentic ingredients, preparations, and plating techniques.

Course Description
This module introduces students with fundamental practical know-how and theoretical understanding in operating and working in commissary and storeroom operations. Students will learn how to receive and store fresh and dry products appropriately while checking for accuracy in purchasing. Students will also learn a wide range of purchasing units used in the industry, and practice basic kitchen operations as a commissary outlet to assist other culinary operations in the facility.

Course Description
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
This intermediate pastry course offers students to explore ever growing pastry industry and their techniques. Students will learn and understand various pastry techniques and skills and emphasis of this course is placed on theoretical understanding of the pastry operation rather than simple recipe driven productions. This course should equip students with a better grasp of pastry operation and its techniques.

Course Description
This Intermediate baking course emphasize on additional techniques and methods widely used in bakery operations. This course focuses on techniques and scientific understanding of how bakery operation works rather than recipe driven practical operation. This course is aimed to equip students with a wider understanding of bakery operation and its techniques.

Course Description
Syllabus in progress

Course Description
This course covers the preparation, decoration, and decoration of plates.

Course Description
Syllabus in progress

Course Description
This course is designed to provide students with an understanding of human resource management (HRM) functions within hospitality organizations. Study topics include employment processes such as job analysis, recruitment, interviewing, placement, staffing, and performance appraising, as well as human resource planning, training and development, and occupational health and safety.

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
Students will learn about Western styles of Cafe Operations. Professional Cafe service techniques are covered, along with guest relations, communication skills, handling stuffs. Service of pastry and beverages is included. Lectures and hands-on activities will be used. Laboratory activities include daily operation of service.

Course Description
This course will serve to acquire the fundamentals of Western style pastry-making: The students will discover and work on the techniques of making the classic dough and creams, and on the elaboration of pastries traditionally sold in shops. They will acquire some vocabulary and technological knowledge of the products (their properties, their role in a recipe, etc.), as well as equipment and tools used in the laboratories. They will revise conversion tables and how to scale units to suit different quantities.

Course Description
General approach of scaling, tarring, measuring, mixing (creaming, sablage), baking and piping. Students will get familiar with every dough family, cream, custard and meringue and the way to use and prepare it. Sugar cooking, temperature controlling, dough baking, custard steaming and poaching.

Course Description
Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.

Course Description
This intermediate pastry course offers students to explore ever growing pastry industry and their techniques. Students will learn and understand various pastry techniques and skills and emphasis of this course is placed on theoretical understanding of the pastry operation rather than simple recipe driven productions. This course should equip students with a better grasp of pastry operation and its techniques.

Course Description
This Intermediate baking course emphasize on additional techniques and methods widely used in bakery operations. This course focuses on techniques and scientific understanding of how bakery operation works rather than recipe driven practical operation. This course is aimed to equip students with a wider understanding of bakery operation and its techniques.

Course Description
This course emphasizes on cuisines and techniques from the Western world. This Western cuisine course and subject offered can be dependent on faculty and resource availability. Typical courses offered include Mediterranean cuisine, Italian regional cuisine, French cuisine, etc. This course also addresses cultural aspect and influence on cuisines.

Course Description
Students will learn about Western styles of Cafe Operations. Professional Cafe service techniques are covered, along with guest relations, communication skills, handling stuffs. Service of pastry and beverages is included. Lectures and hands-on activities will be used. Laboratory activities include daily operation of service.

Course Description
This generic ethnic cuisine course will be used to present separate courses in variety of cuisines; including Indian Cuisine, Japanese Cuisine, and/or Chinese Cuisine classes that emphasize authentic ingredients, preparations, and plating techniques.

Course Description
Syllabus in progress

Course Description
Syllabus in progress

Course Description
This course covers the preparation, decoration, and decoration of plates.