PRACTICUM III
| Course Code |
PTCM136 |
| Credits |
1.00 |
| Hours / Week |
10 |
This course is that to introduce the key issues will provide students with a sound foundation of professional cookery.
To develop the basic technical knowledge and behave in a professional manner. Practical exercises will develop the student’s capacity to understand recipe balance and be able to produce dishes of the required quality, color, consistency, seasoning, flavor, temperature, quantity and presentation.
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