HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management
This subject is to expose the students with fundamentals concept, skills and the technique of basic cooking. it attempts to develop students knowledge in relation to the food preparation, terminology and other areas in culinary arts. The course will be based on classical cuisines.
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| Format: | Teaching Resource |
| Language: | English |
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| Online Access: | https://ir.uitm.edu.my/id/eprint/98873/1/98873.pdf https://ir.uitm.edu.my/id/eprint/98873/ https://aims.uitm.edu.my/ |
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