This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food commodities and its culinary uses. The utilization of energy for the production of food is based on the various types of meals to be prepared and the composition of the menus. The various documents used in the kitchen is an indication that some form of systematic controls and operations existed during food production.
FBS151- Restaurant Service
FBS151- Restaurant Service
This class introduces students to the professional environment of restaurant service practical. Students are exposed to the actual practical working condition in restaurants, with basic technical skills such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure.
ENV108 – Introduction to Hospitality and Tourism
This subject provides students with a general introduction to the tourism and hospitality industry. The industry has evolved greatly since the early stages of travelling and has become one of the major economic contributor at present. Various national and international institutions have evolved with the growth of tourism worldwide. These institutions play significant roles in governing or supporting the development of tourism and hospitality industry. Tourism, as a huge industry, consists of various components that make up the final travel product and travel experience. The service related business such as hotels, food and catering, travel distributors, transport operators and attraction providers make this industry very unique.
END101 – English Composition 1
This course covers writing themes and exercises with a review of rhetorical pattern of composition. Students must practice writing several extended compositions. The emphasis will be on development of analytical and critical reading skills as well as basic reference and documentation skills in the composition process.
CUP161 – Basic Pastry
This first class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen before undergoing the basic skill of baking , preparation, sauce and plate presentation.
CUL162 – Western Cuisine
This subject is a continuation from Kitchen operations1: from term 1 which deals with the knowledge on food commodities and its their culinary uses. The reason for the understanding of each type of food commodities such as meat, poultry, game, fruits and vegetables, convenience food, farinaceous products and pasta and also pastry products, is to apply the concepts during the preparation, production and serving the food to the customer.
This second class in Kitchen Operations, students will have the opportunity to prepare and cook Starter and Main Course for the whole 10 weeks of practical lesson. They will practice through a menu application of the techniques covered in Term: 1 and 2 Kitchen Operations.
ASC144 – Food Safety and Hygiene
The first part of the module is devoted to the basic concept of nutrition and provide discussion of each nutrient .The latter half is the understanding of basic microbiology, a study on the compulsory condition of hygiene with respect to: personnel, food handlers ,equipments and premises during culinary preparation, cooking, distribution and service.
CUP162 – Pastry: Asian Dessert
This third class in Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals in asian cuisine for the whole 10 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen.
CUL163 – Asian Cuisine
This third class in Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals in asian cuisine for the whole 7 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen.
CSD1023 – Computer Applications
An introductory looks at the concepts and needs for a role of computer applications within the business organization. Emphasis on the usage of word processing, slide presentation, spreadsheets and database management software in solving business problems.
CUL264 – International Cuisine
In this World Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals inworld cuisine for the whole 7 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen.
CUL266 – Artistic Skills
This subject is designed to provide students with the basic knowledge and artistic skills required in Kitchen. In this class, students will have the opportunity to learn, via demostration and practice, vegetable and fruit garnishing and curving, dessert decorating skills.
END201 – Business Communication
The course correct composition and style of business and personal communication, including analysis, mechanics and content of business letters, memoranda and reports.
MKT226 – Introduction to Sales and Marketing
This subject covers the basic concepts and principles of customer relations and sales management in the hospitality industry. The areas of importance are introduction to customer characteristics and sales techniques. The aim is to enable students to understand and apply the concepts in the selling environment by incorporating actual sales management situations and industry practices in the classroom discussions.
MGT618 – Entrepreneurship Studies
This subject covers the fundamental knowledge that one needs to start and manage a F&B business. This course will provide students the knowledge of identifying characteristics necessary for a successful entreprenuer, exploring entrepreneurial opportunities for F&B product/service, analysing a target market, selecting a business location, determining business ownership and financing, planning personnel, assessing insurance and licensing needs, and creating a marketing plan.
FBM222 – Purchasing & Cost Control
The subject covers the major purchasing objectives, types of purchasing, purchasing organisation and procedures and cost control procedures . This will enable students to understand the concepts and practices of the subject matter as well as the importance of cost controlling in the hotel industry.
CUL366 – Kitchen Management
Extension of basic technique into new dishes similar to the ones covered during the previous terms in Kitchen Operation.
This is the final class in Kitchen operation, students will have the opportunity to prepare and cook full set of meals ( once a week ) for the 8 weeks of practical lesson. Students will be exposed to intensive practice through menu application of techniques of cold, hot and pastry kitchens.
All the above functions and work arrangement conducted in this lesson will be the final term and for preparation of the final examination for students who are specializing in Cuisine (Kitchen).
CUL265 – Garde Manger
A study of basic Garde Manger principles with emphasis on the development of skills in the preperation of “cold kitchen” item such as asvinaigrettes, cold sauces, basic and composed salads, sandwiches, hors d’oeuvres and appetizers. Students will learn how to preserve foods bt curing, drying, smoking, confit and also create specialty items such as aspics, chaud froids, forecmeats and other charcuterie products. They will also prepare basic cheese and pasta making and how to present it according to the correct arranging, spcaing, and fanning of individual plates and platters. Reception foods and buffet arragements are introduced.
MGD203 – Human Resource Management
The subject covers the human resource policies; main activities of human resources specialist; administration formalities; wages and benefits; individual motivational theories; recruitment and selection; mobility in an organisation; industrial relations and training and development of workers. This enables the students to master the skills and ability to work with people by understanding the roles and basic administration formalities as well as to identify manpower recruitments in the hospitality industry.
