Culinary Science(part of Fundamentals) Intake 8.2

culinary science integrates both culinary arts and food science.

Introduction to Industry Experience -1-Intake 8.2

What is industry experience? Industry experience is time you have spent and knowledge gained from working in a particular industry or sector of the economy

Introduction to Pastry & Bakery Level 1-Intake 8.2

Baking and Pastry Production is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.

Technical English Language Intake 8.2

What is General English? General English, is exactly what it sounds like– English for general purposes. It aims to give language learners a firm foundation in basic grammar and communication. It focuses on developing the core skills of reading, writing, listening and oral skills, through a wide range of topics.

Food Safety and Sanitation-1-Intake 8.2

Food Safety refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Food safety is a global concern that covers a variety of different areas of everyday life.

Fundamentals of Classical Cooking-Intake 8.2

All You Need Is Salt, Pepper, and Time There are a few basic techniques that everyone should know— sautéing, pan-roasting, slow-roasting. A low oven and a generous amount of time will turn just about any vegetable or protein into a tender, browned version of itself.