- Degree Bachelor
- Code: HM232
- Credit hrs: 3
- Prequisites: None
Course Description: This course provides information about kitchens planning, designing, organizing and its location, kitchen equipment, kitchen requirements of food commodities and means of storing them. It introduces the types of kitchens like French, Italian, International, American and Oriental and the French Kitchen Sections. It also explores the different cooking methods, fish cooking methods, basics stocks in the kitchen, Liaison materials in kitchen. In addition, it introduces derivation sauces, kinds of butter, soups classification and determining suitable food quantities for production and learning decision- making techniques in this aspect. It provides practical application for some of the main menus.
B.Sc. Hotel Management
Data will be available soon!
content serial | Description |
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1 | Kitchen in Food and Beverage Outlets |
2 | Fish Cooking Methods |
3 | Kitchen Equipment |
4 | Different Components used in the Kitchen |
5 | Kitchen Requirements |
6 | Stocks |
7 | Types of Kitchens |
8 | Derivation Sauce |
9 | French Kitchen Section |
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11 | |
12 | |
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