The Hotel, Restaurant and Institution Management degree program integrates theory and practice to provide students with a strong management and service orientation as well as a global perspective of hotel and restaurant operations.
The Culinary Arts track is for those who want to create new dishes and experiment in the kitchen. It nurtures passion for food and its preparation. Students learn to work in a professional kitchen using the latest tools and equipment to prepare a variety of dishes while observing sanitation, safety and hygiene. Aside from an extensive knowledge of culinary techniques, international cuisine and Filipino cuisine, students will also be taught financial management, entrepreneurship, franchising and small business management.
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In this course you will be immersed in the theoretical applications of the principles, procedures, and techniques in the preparation of Asian cuisine. You will gain the necessary skills and knowledge, basic preparations, cooking methods, with an understanding of the culture and traditions, unique diets, famous dishes, special ingredients and equipment.
In this course you will be immersed in the theoretical applications of the principles, procedures, and techniques in the preparation of Asian cuisine. You will gain the necessary skills and knowledge, basic preparations, cooking methods, with an understanding of the culture and traditions, unique diets, famous dishes, special ingredients and equipment.
Fundamentals of Baking and Pastry - Lecture
Through this course, you will learn the principles, procedures, and techniques in the preparation of various types of bakery and bakeshop products such as yeast dough, quick breads, pies, chocolate, cakes, cookies, custards, puddings, Bavarians, mousses, and soufflés. You will also learn about basic cake assembly and decoration, and dessert plating techniques.
Fundamentals of Baking and Pastry - Lecture
Through this course, you will learn the principles, procedures, and techniques in the preparation of various types of bakery and bakeshop products such as yeast dough, quick breads, pies, chocolate, cakes, cookies, custards, puddings, Bavarians, mousses, and soufflés. You will also learn about basic cake assembly and decoration, and dessert plating techniques.
Through this course you will learn the step by step method for understanding food service mathematics and using it appropriately. You will learn to include concrete examples that connect math concepts to real world application, as well as self-tests to help you develop problem solving skills.
Through this course you will learn the step by step method for understanding food service mathematics and using it appropriately. You will learn to include concrete examples that connect math concepts to real world application, as well as self-tests to help you develop problem solving skills.
Mabuhay! You will learn to value nationalism and develop a sense of pride while studying the theoretical applications of the principles, procedures, and techniques in the preparation of Filipino regional cuisine. You will also gain the necessary skills and knowledge, basic preparations, cooking methods, with an understanding of the culture, traditions, history, celebrations and fiestas, famous dishes, and indigenous ingredients used in each region.
Gardemanger and Charcuterie - Lecture
Through this course, you will be introduced to the theories and principles of preparing salads, dressings, cold appetizers, terrines, pates, cold cuts, sandwiches, and other Garde Manger items with emphasis on their presentation.
Through this course, will learn about the major classical cuisines of France, Italy and Spain; the Mediterranean region; the Western European countries of Switzerland, Germany, Austria; the United Kingdom, British Colonies, and America; the Scandinavian region; and for South America the countries of Mexico and Brazil.
Through this course, will learn about the major classical cuisines of France, Italy and Spain; the Mediterranean region; the Western European countries of Switzerland, Germany, Austria; the United Kingdom, British Colonies, and America; the Scandinavian region; and for South America the countries of Mexico and Brazil.
Poultry and Meat Cookery - Lecture
Through this course you will learn the theories, principles, procedure, and preparation techniques of poultry and meat cookery. You will gain in depth knowledge of beef, veal, pork, lamb, game animals, meat varieties, and poultry. In addition understand the classification, the composition, structure, inspection and grading, aging, different market forms and appropriate cooking methods, degrees of doneness, handling, and storage of poultry and meat cookery.
Through this course, you will be equipped with basic skills in the techniques of seafood preparation based on the knowledge, theories, and techniques of cooking acquired from the lecture phase and production according to their classification.
Through this course, you will be equipped with basic skills in the techniques of seafood preparation based on the knowledge, theories, and techniques of cooking acquired from the lecture phase and production according to their classification.
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