Western Culinary Knowledge Course

Study of the basic concept of continental food which includes: continental food kitchen equipment, seasonings, terminology, international units of measurement, menu patterns, types of dishes in continental food menu patterns, sauces as a complement, kitchen organization and continental food production processes in the catering industry kitchen and skilled at making popular continental food products that are oriented towards standard operating procedures intelligently and independently by referring to learning objectives and utilizing learning resources. Learning is carried out by applying a constructivist approach. The learning activity ends with group practice and a competency test.