HTM3016 - School of Hotel & Tourism Management - The Hong ...

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HTM3016 - School of Hotel & Tourism Management - The Hong ...

HTM3016 Culinary Art

Subject Name

Subject Code

No. of Credits

Total Contact Hours

Prerequisite

Culinary Art

HTM3016

3 credits

42 hours

HTM2111 – Principles of Food Service or

HTM3130 – Food and Beverage Operations I

Subject Description

Culinary Art

Dining out traditions

Food tastes and preferences

The role played by culinaria in shaping foodservice operations

Menu planning

Food production

Foodservice

Recipe development and formulations

Sensory evaluation of food

Programme Learning Outcomes

See separate files for BSc and HD programme outcomes.

Subject Outcomes

A thorough understanding of Culinary Art - food production management and

techniques which are relevant to the foodservice industry. Knowledge of the

Foodservice business environment, food and eating trends.

Students will be able to identify and practice food hygiene and safety practices.

Students will be able to assess, analyse and discuss the concepts of culinaria, taste,

dining concepts, food preparation techniques, basic food science principles,

matching food and wine, recipe formulations, menu planning, and food consumption

habits.

Students will practice the essential (western and oriental) culinary principles of menu

planning, food production, and food service principles.

Within the Culinary Art context, students will be able to describe and demonstrate

where applicable the appropriate practices for the following activities:

Plan menus

Prepare a variety of western and oriental menu items ranging from appetizers

to desserts

Plan food production schedules

Plan foodservice schedules

The Hong Kong Polytechnic University, SHTM

1


HTM3016 Culinary Art




Successfully conduct lunch and dinner operations using table d’hôte and a la

carte menus

Competently utilise the appropriate skills and knowledge required when

(sensory) evaluating recipe compositions

Competently match food and wine

Assessment Weighting

Continuous Assessment 100%

Key topics to be addressed in this subject (Subject to regular update)

1 Culinary Art in history

Classical French Culinary Art

Asian and Chinese Culinary Art

Contemporary Culinary Art

2 Kitchen safety

Food Safety and Hygiene

3 Basic Food Science Principles and Applications

Sensory Evaluation of Food

Food Production Principles (Western)

4 Diet and Nutrition

Food Production Principles (Oriental)

Menu planning

5 Principles of Culinary Art – practicum I

Gardemonger

6 Principles of Culinary Art – practicum 2

Stocks and Sauces

7 Principles of Culinary Art – practicum 3

Fish, shellfish, seafoods

8 Principles of Culinary Art – practicum 4

Meat cookery

9 Principles of Culinary Art – practicum 5

Vegetables and legumes, Farinaceous

10 Principles of Culinary Art – practicum 6

Baking, Desserts and Pastry Making

11 Principles of Culinary Art – practicum 7

Menu planning - Menu 1

12 Principles of Culinary Art – practicum 8

The Hong Kong Polytechnic University, SHTM

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HTM3016 Culinary Art

Menu planning - Menu 3

13 Principles of Culinary Art – practicum 9

Menu planning - Menu 4

14 Principles of Culinary Art – practicum 10

Menu planning - Menu 5

The Hong Kong Polytechnic University, SHTM

3

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