FOODSERVICE SANITATION provides information on hygiene, sanitation, quality, and safety practices in foodservice industry. In addition, this course also discusses on the causes and prevention methods of food contamination, and the importance of Hazardous Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) in foodservice industry.

FUNDAMENTALS OF CULINARY ARTS focus on the understanding of cooking theory and the application of skills to a wide range of cooking styles and products. Students will be introduced to the foodservice establishment and organization. Every aspect of cooking is covered including the history of modern cooking, food trends, fundamentals of tools and utensils, cooking principles, nutrients in food, dietary guidelines and current diet trends, ingredients and food commodities, food presentations and garnishing, the extraction of flavour and menu knowledge.