Curriculum & Course
Basic Western Cooking
Major Elective · 3 Credits
3 Practical Hours per Week
Understanding Western culinary culture and practicing essential cooking techniques and kitchen management.
Basic Pastry Practice
Major Elective · 3 Credits
3 Practical Hours per Week
Fundamental pastry-making techniques from ingredient preparation to baking.
Basic Baking Practice
Major Elective · 3 Credits
3 Practical Hours per Week
Foundational bread baking processes: mixing, fermentation, dividing, shaping, baking.
Barista Practice
Major Elective · 3 Credits
1 Lecture & 2 Practical Hours per Week
Operation of espresso machines and grinders, extraction, steaming; role of a barista.
Food Hygienics
Major Elective · 3 Credits
3 Lecture Hours per Week
Food hazards and foodborne illnesses; applying hygiene knowledge in practice.
Global Dessert Culture
Major Elective · 2 Credits
2 Lecture Hours per Week
Understanding global desserts from a cultural perspective.
Curriculum & Course
Basic Western Cooking
Major Elective · 3 Credits
3 Practical Hours per Week
Understanding Western culinary culture and practicing essential cooking techniques and kitchen management.
Basic Pastry Practice
Major Elective · 3 Credits
3 Practical Hours per Week
Fundamental pastry-making techniques from ingredient preparation to baking.
Basic Baking Practice
Major Elective · 3 Credits
3 Practical Hours per Week
Foundational bread baking processes: mixing, fermentation, dividing, shaping, baking.
Barista Practice
Major Elective · 3 Credits
1 Lecture & 2 Practical Hours per Week
Operation of espresso machines and grinders, extraction, steaming; role of a barista.
Food Hygienics
Major Elective · 3 Credits
3 Lecture Hours per Week
Food hazards and foodborne illnesses; applying hygiene knowledge in practice.
Global Dessert Culture
Major Elective · 2 Credits
2 Lecture Hours per Week
Understanding global desserts from a cultural perspective.