基礎西餐烹調
學分數:3 授課時數:5小時
Course Description:
In BWCA students will be learning the principles and core concepts behind western culinary arts, covering areas such as knife cuts, stocks, soups, sauces, salads, egg cookery and haute cuisine. Along with these skills, students will also have to perform basic skills related to butchery, baking, pastry, and menu design. During the course, students will be taught a variety of dishes from across Europe and North and South America to broaden their knowledge of ingredients and flavor combinations.
Course Description:
In BWCA students will be learning the principles and core concepts behind western culinary arts, covering areas such as knife cuts, stocks, soups, sauces, salads, egg cookery and haute cuisine. Along with these skills, students will also have to perform basic skills related to butchery, baking, pastry, and menu design. During the course, students will be taught a variety of dishes from across Europe and North and South America to broaden their knowledge of ingredients and flavor combinations.
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