Beruflich Dokumente
Kultur Dokumente
For Semester 1
Table of Contents
H100 - Culinary Management ......................................................................................................... 2
H116 - Integrated Culinary Management ....................................................................................... 2
H112 - Culinary Skills - Chef Training ............................................................................................. 3
H113 - Baking & Pastry Arts Management ..................................................................................... 4
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Page 1
Course Code
Textbook
Culinary Skills I
HOSF1023
Theory of Food I
HOSF1029
MATH1102/ MATH1000
COMP1082
No text required
Fundamentals of Butchery
HOSF1185
Online Manual
HOSF1052
COMM1007/COMM1003
GSCI1102
HOSF1002
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Page 2
Course Code
Textbook
Culinary Skills I
HOSF1023
Theory of Food I
HOSF1029
MATH1102/
MATH1000
Business Communications
COMM1047
Fundamentals of Butchery
HOSF1185
HOSF1052
HOSF1002
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Page 3
Course Code
HOSF1052
Basics.fst
HOSF1094
Hospitality Math
MATH1102
HOSF1093
COMM1007/COMM1003
HOSF 1094/HOSF 1097
Textbook
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Page 4