This module will provide the learner with a detailed theoretical and practical knowledge of advanced Culinary Science and Technology
Meat
Structure and composition.
Fish
Structure and composition.
Dairy
Composition and chemistry.
Eggs
Structure and composition
Cereal and Grains
Structure and composition.
Baking
Chemical and physical reactions
Brewing
Basics of malting and brewing
Food Preservation
Principles of Preservation
Practicals (18 hrs):
Rennet and Cheese Production Effect of added ingredients on egg foams Effect of added ingredients on egg coagulation Measurement of SO2 in wine Gluten extraction Effect of temp. and time on the chemistry and physics of meat composition. Quality grading of fish Molecular Cooking 1 Molecular Cooking 2
Students will be actively encouraged to engage in their own learning through knowledge acquired from lectures, laboratory/kitchen practical and self-directed learning
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |