First Semester

Principles of Food Preparation provides students with a solid foundation in the science, art, and practical skills essential to preparing safe, nutritious, and appetizing food. The course covers fundamental concepts such as ingredient selection, kitchen tools and equipment, measurement and conversions, mise en place, and basic cooking methods. Emphasis is placed on sanitation, hygiene, and safety standards, as well as the principles of sensory evaluation and cost-effective meal preparation. Through lectures, demonstrations, and hands-on laboratory activities, students will develop competencies in applying culinary techniques to both local and international cuisines, ensuring quality and consistency in food production