Culinary arts /
Reyes, Ruth Estrada Javier.
Culinary arts / Ruth Estrada Javier - Reyes, Ed.D. - H.E.M. contributors: Chef Aurora "Babes" S. Austria, Ma. Lindsay J. Alvarez, MA Ed., R.N.D., Ethel May F. Oñas, R.N.D., M.S.N.D. - 238 pages : illustrations ; 26 cm
Bibliography: (page 233)
"This laboratory module on Basic Culinary Arts is intended for students whose program of studies provides them hands-on training in the various activities prior to, during and after a planned task. To the teachers, this module fosters self-directed learning by enumerating the objectives and providing the students enrichment hands-on activities at the end. Through these students are able to determine what they should learn and how to assess its output. This makes it easy for students to familiarize themselves with the basic cooking principles, sanitation and safety, handling, preparation in the food service. To the students, this laboratory module contains simplified lectures and enrichment hands on activities at the end, designed to help them in getting familiar with the varied concepts in culinary arts and equipping them with all the necessary knowledge and skills in preparing the best foods to serve which include selecting, handling and cooking to bring out the best in their flavors, textures and nutritional values." These activities will broaden their knowledge through actual demonstration of what they have learned, like proper dish washing and sanitizing, proper knife handling, basic arts and dimensions of salads, methods of cooking, preparing nutritional values." -- Provided by the Authors.
Foreword
Text in English
9789719654025
Culinary arts.
641.7 / .R457
Culinary arts / Ruth Estrada Javier - Reyes, Ed.D. - H.E.M. contributors: Chef Aurora "Babes" S. Austria, Ma. Lindsay J. Alvarez, MA Ed., R.N.D., Ethel May F. Oñas, R.N.D., M.S.N.D. - 238 pages : illustrations ; 26 cm
Bibliography: (page 233)
"This laboratory module on Basic Culinary Arts is intended for students whose program of studies provides them hands-on training in the various activities prior to, during and after a planned task. To the teachers, this module fosters self-directed learning by enumerating the objectives and providing the students enrichment hands-on activities at the end. Through these students are able to determine what they should learn and how to assess its output. This makes it easy for students to familiarize themselves with the basic cooking principles, sanitation and safety, handling, preparation in the food service. To the students, this laboratory module contains simplified lectures and enrichment hands on activities at the end, designed to help them in getting familiar with the varied concepts in culinary arts and equipping them with all the necessary knowledge and skills in preparing the best foods to serve which include selecting, handling and cooking to bring out the best in their flavors, textures and nutritional values." These activities will broaden their knowledge through actual demonstration of what they have learned, like proper dish washing and sanitizing, proper knife handling, basic arts and dimensions of salads, methods of cooking, preparing nutritional values." -- Provided by the Authors.
Foreword
Text in English
9789719654025
Culinary arts.
641.7 / .R457