Theory of Food focuses 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 in of cooking is explained starting from the basic equipment and utensils to cooking techniques, the role ingredients used, garnishing and food presentation, food commodities, salad and salad dressing, stock, sauces, and soup.
- Teacher: Muzaffar Bin Mohamed Sidin Mohamed Sidin
- Enrolled students: 33