FOOD PREPARATION II (SOUPS, VEGETABLES AND STARCHES)
|Hours / Week
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.