This module focuses on the acquisition of food
preparation skills and also on the development of a
comprehensive knowledge base about foods. Students
will be expected to develop basic competence in cooking
skills and techniques and should understand the key
concepts as applied to food product development,
preservation and storage. Students will also learn the
preparation of food in large-scale facilities and its associated
safety practices, and gain an understanding of the use of
a wide diversity of foods from different cuisines. They will
also learn to modify recipes to meet specific nutritional
goals and be expected to appreciate flavour and sensory
science as applied to food products.
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