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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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Main Author: UiTM, Faculty of Hotel and Tourism Management
Format: Teaching Resource
Language:English
Subjects:
Curriculum
Universiti Teknologi MARA
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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spelling my.uitm.ir.988732024-07-18T01:36:17Z https://ir.uitm.edu.my/id/eprint/98873/ HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management UiTM, Faculty of Hotel and Tourism Management Curriculum Universiti Teknologi MARA 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. Teaching Resource NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/98873/1/98873.pdf HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management. [Teaching Resource] (Unpublished) https://aims.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Curriculum
Universiti Teknologi MARA
spellingShingle Curriculum
Universiti Teknologi MARA
UiTM, Faculty of Hotel and Tourism Management
HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management
description 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.
format Teaching Resource
author UiTM, Faculty of Hotel and Tourism Management
author_facet UiTM, Faculty of Hotel and Tourism Management
author_sort UiTM, Faculty of Hotel and Tourism Management
title HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management
title_short HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management
title_full HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management
title_fullStr HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management
title_full_unstemmed HTC120: Basic Culinary Skills / Faculty of Hotel & Tourism Management
title_sort htc120: basic culinary skills / faculty of hotel & tourism management
url https://ir.uitm.edu.my/id/eprint/98873/1/98873.pdf
https://ir.uitm.edu.my/id/eprint/98873/
https://aims.uitm.edu.my/
_version_ 1806422123786272768
score 13.211869

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