Courses
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Junior
Senior
Courses |
Chinese food culture |
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Course Description |
This course details culture aspects of dining philosophy, literature, society, customs, ceremonies, local specialty foods, tea, coffee, and alcoholic beverages, focusing on their backgrounds and actual practice |
Outline |
1.Origin and structure of dining. |
Knowledge of Introduction to Food Ingredients (1) |
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Course Description |
This course is designed to provide student with basic concepts and knowledge of ingredients cognition in foodservice, and to go a step further the difference of nutrients in ingredients. |
Outline |
1. Foods and ingredients |
Beverage Preparation |
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Course Description |
This course is designed to help students to understand the making process of coffee, tea and cocktails. Except the professional knowledge and making skills, this course also provides students the beverage service skills and the knowledge of sanitation and safety. Besides, this course also provides students the guidelines to gain the bartender’s license. |
Outline |
1. The introduction of coffee |
Food Service Sanitation and Safety |
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Course Description |
This course is designed to provide student with basic concepts of food hygiene and sanitation, and to promote the level of staff in foodservice. Students learn the personnel hygienic requirements in handling raw materials to produce high quality food. Students also learn the proper ways of handling food in order to prevent food poisoning. |
Outline |
1. Course introduction |
Western Cuisine |
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Course Description |
This course is designed to introduce the kitchen environment and cooking techniques to students. It includes sanitation introduction, personal hygiene and dress code requirement, and safety in the kitchen workplace. In addition, knife skills are applied and cooking methods are introduced. Different ingredients are introduced and practiced with appropriate cooking methods. Plate presentation is also practiced throughout the course. |
Outline |
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Professional Knowledge of Drink (1) |
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Course Description |
This course focuses on wine, the traditional beverage in western gastronomy art. It provides students a cultural and historical perspective on wine and its indispensable place in western society. During this course, student will learn the history, people, culture and vinification aspects of wine in the world’s famous wine production regions, what the customer needs to know to order a bottle of wine in Food and Beverage or retail outlets. Concerning wine consumption in the food and beverage industry, this course covered also wine serving skills, food and wine matching, and retail wine buying and storage strategies. |
Outline |
1. Course introduction |
Chinese Cuisine |
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Course Description |
These courses include two parts. The academic part will introduce the organization of Chinese cuisine, cooking methods, purchase and cooking about different food materials. There are demonstration of Chinese food cooking and operation in operation part. |
Outline |
1. Basic knowledge about Chinese Cuisine. |
Business Administration |
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Course Description |
The goal of this course is to teach students the basic knowledge of management and how to apply it in business. |
Outline |
1 the basic concept of business management, |
Food and Beverage and Hotel Accounting |
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Course Description |
To give students a solid understanding of how they can use hospitality accounting concept and financial statements knowledge in many areas of hospitality operations. |
Outline |
1. The role of accounting |
Marketing Management |
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Course Description |
The goal of this course is to teach students the basic knowledge of marketing and how to apply it. |
Outline |
1 the basic concept of marketing management, |
Purchasing & Supply chain for Management |
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Course Description |
The object of " practical purchasing" is to instruct students to understand the optimal amount, price, quality using an effective purchasing procedure at right time and place. To understand the concepts of food costs and profit margin of the operation are another objects. Finding a proper purchasing procedure based on operation's capitals, the need of inventory and market price make a budgets and selections of suppliers. Meanwhile, deciding the best purchase time and receiving process are to be a optimal purchasing plan. |
Outline |
1. Course introduction |