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Micro-Credential in Basic Cookery 1 DHBC1134 (DiHM) **

Overview: 

This programme is designed to introduce students to the fundamental theory of food concept on basic preparation for a clear understanding of food and cooking methods and recognise the food commodity.

** indicates that these programmes will be offered soon

Programme Fee

Awarding Body: 

This programme is designed, delivered, assessed and awarded by SEGi University through the SEGiUniDigital Platform. 

Discipline: 
Hospitality
Entry Requirements: 

Entry Requirements -No 
Min. Age Requirement - 19 Years Old and Above 
Language Proficiency - Yes 
Numeracy Proficiency - No 
Prerequisites - No

Contents: 
  1. Introduction to Theory of Food 
  2. Stocks & Sauces 
  3. Soups 
  4. Understanding Meats & Game
  5. Understanding Poultry & Game
  6. Understanding Fish & Shellfish
  7. Understanding Vegetables
  8. Salad & Salad dressing 
  9. Potatoes & Other Starches
  10. Eggs & Dairy Products
Assessments: 

 Test - 20%
 Assignment - 10%
 Assessment - 30%
 Practical Final Assessment - 40%