- Degree Bachelor
- Code: HM234
- Credit hrs: 3
- Prequisites: HM232
This course serves as an introduction to planning of food production. It presents kinds of soups, kinds of appetizers and cooking methods of eggs and dairy products. It also states the classification of salads and the different cooking methods of vegetables. The course also introduces the cooking methods of meat, poultry and fish and the cooking method of bakery and pastry. It presents international garnishes and the basic rules for menu planning. It explores the buffet and reception set – up. Then, there are practical applications for some selected dishes, in addition to other menus.
B.Sc. Hotel Management
Data will be available soon!
content serial | Description |
---|---|
1 | Classification of soups. Menu planning. |
2 | Meat (Beef cuts - Beef dishes). |
3 | Meat (Veal cuts - Veal dishes). |
4 | Lamb (Lamb cuts - Lamb dishes). |
5 | Poultry |
6 | Eggs |
7 | 7th Week Exam |
8 | Salads. |
9 | Appetizers and Hors d’oeuvre. |
10 | Appetizers and Hors d’oeuvre (Cont.). |
11 | 12th Week Exam |
12 | Milk and dairy products |
13 | Milk and dairy products (Cont.). |
14 | Final revision |
Start your application