Numar de credite : 20
Durata curs: 48 ore de contact
Metoda de examinare: examen teoretic, examen practic
Cursul poate fi urmat de studentii: BA
Cursul este predat de catre: Elmer Salandanan, Ashlie Dias, Cezar Munteanu, Cornelia Ghisoi
Unit description
This unit provides students with foundational knowledge and hands-on application of the principles of food preparation, safe and correct use of kitchen equipment, basic workplace skills and the principales involved in various cooking methods, with emphasis on the preparation of safe, appealing and healthy food.
Unit learning outcomes
On successful completion of this unit students will be able to:
1. Understand history and origin of classical and modern cuisine, the organization of modern kitchen and standards of professionalism.
2. Determine the different kinds of cooking methods, seasoning, flavoring ingredients, herbs and spices.
3. Understand the mise en place necessary in kitchen preparation.
4. Know different types of salads and salad dressings, the proper arrangement of salad.
5. Understand the preparation and technique for cooking of the following: stocks, sauce, soups, fish, shellfish, poultry, meats, pastry and desserts.