Basic Western Cookery

Course Name  :  Western Basic Cookery
Code Name   :  HSK 102
Credit Hour : 7 hours / week

Course Outcomes:

At the end of the course, the students should be able to:-

1.     Carry out mise en place for western cookery

2.     Identify types of stocks, sauces , dressings and soups.

3.     Obtain and apply recipe for stocks, sauces , dressings and soups.

4.     Select and prepare ingredients, cooking utensils and equipment to prepare western cookery

5.     Practice sanitation, safety precautions and ethical principles in the workplace.

Course Description 

This course provides western basic cookery to develop students knowledge and skill in carry out mise en place for western cookery, prepare stocks, appetizer, sauces and dressings, international hot sauces, international soups and breakfast to the industry needs.

Content Standard

1.  Carry out miss en place.

2.  Prepare white stocks.

3.  Prepare brown stocks.

4.  Prepare salad appetizers.

5.  Prepare cold sauces and dressing.

6.  Prepare international hot sauces.

7.  Prepare international soups.

8.  Prepare breakfast.