Flexible Learning That Enhances Your Potential
Micro-Credential in Basic Cookery 1 DHBC1134 (DiHM) **
Overview:
This programme is designed to introduce students to the fundamental theory of food concept on basic preparation for a clear understanding of food and cooking methods and recognise the food commodity.
** indicates that these programmes will be offered soon
Programme Fee
Awarding Body:
This programme is designed, delivered, assessed and awarded by SEGi University through the SEGiUniDigital Platform.
Discipline:
Hospitality
Entry Requirements:
Entry Requirements -No
Min. Age Requirement - 19 Years Old and Above
Language Proficiency - Yes
Numeracy Proficiency - No
Prerequisites - No
Contents:
- Introduction to Theory of Food
- Stocks & Sauces
- Soups
- Understanding Meats & Game
- Understanding Poultry & Game
- Understanding Fish & Shellfish
- Understanding Vegetables
- Salad & Salad dressing
- Potatoes & Other Starches
- Eggs & Dairy Products
Assessments:
Test - 20%
Assignment - 10%
Assessment - 30%
Practical Final Assessment - 40%