FOOD PREPARATION I (SOUP, VEGETABLES AND STARCHES)

Course Code	CUL1005
Credits	3.00
Hours / Week	3

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An introductory culinary course that will provide a student foundation and techniques of Food Preparation. The student is to develop the basic knowledge which includes vocabulary, technique and skill in the class, to be provided in lectures, practical exercises and exams that will develop the student’s capacity to understand basics in stocks, sauces, soups, vegetables and starches. Students will also expose to the Macanese food culture and being taught with some Macanese recipes. Students are to conduct themselves in a professional manner and are held accountable for their practices, actions and attitudes in the classroom.

 

This class provides a context for the exposure, demonstration and development of an individual’s understanding and skills as required for operational duties in a professional kitchen. Students will be told of the need to demonstrate a high level of enthusiasm and involvement to ensure success in the course. This explains the importance placed on their level of attendance and participation throughout the course.

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