International Cuisine

Course: INTERNATIONAL CUISINE

Code: TTH418

Credit Points  : 15

Pre-requisites : FOOD AND BEVERAGE OPERATIONS

Course Facilitator: Ms. Priscilla Lokowai.

This course covers the cuisines from around the world. Topics include in this course are preparation of international foods with emphasis on identification of key ingredients, comparison of cuisines, application of flavor, principles of creative cooking and artistic presentation of food. The focus will be on the study of classical cooking skills associated with the preparation and service of international and ethnic cuisines.