PRACTICAL COOKERY

}This module contains most essential knowledge and skills required to upskill food and beverage professionals most importantly chefs at different levels and university students with guidance of utilizing latest cooking methods, techniques and food presentation techniques required to produce quality balanced hot and cold dishes.

FOOD SAFETY AND NUTRITION By Chef Henry .H

            Introduction

            Food safety and nutrition are refer to preventing foodborne illnesses and maintaining good health. 

            Food safety

            Food safety is the practice of handling, preparing, and storing food to prevent foodborne illnesses. 

            Food safety refers to the ability of a food service business to supply “safe” and suitable food to its customers.

Food nutrition

            Food nutrition refers to the study of the nutrients found in food, how our bodies digest and utilize them, and the impact of dietary choices on our health; essentially, it's the science of understanding how the food we eat provides the essential components needed for optimal bodily function, including energy, growth, and repair. 

            Importance

            Food safety is important because it can help prevent severe health hazards, including food poisoning. 

FINANCIAL ACCOUNTING

Overview


The Financial Accounting module introduces students to the fundamental principles and practices of financial accounting. It focuses on the preparation, analysis, and interpretation of financial statements, adhering to generally accepted accounting principles (GAAP) and International Financial Reporting Standards (IFRS).

Key Topics


The accounting cycle and double-entry bookkeeping
Preparation of financial statements: balance sheet, income statement, and cash flow statement
Adjusting entries and closing processes
Asset and liability management
Financial statement analysis and interpretation
Ethical considerations in financial reporting.