Course Content
Semester 1:
English
Fundamentals of Culinary
Introduction to Pastry and Bakery
Food Hygiene and Sanitation
Semester 2:
Principles of Marketing
Business of Hospitality and Tourism
Cuisine of Asia
Patisserie and Bakery Confections
Food and Beverage Service
Semester 3:
Essential Cuisine Techniques
The Arts of Garde Manger
Semester 4:
French
French Cuisine
Plated Desserts
Artistic Skills
Food Production Operations
Semester 5:
Industrial Training
Semester 6:
Organisational Functions of Hospitality Industry
Cuisine of the World
Semester 1:
MPU 2
MPU 3
Semester 3:
MPU 1
Semester 6:
MPU 4
