An interdisciplinary course under the Bachelor of
Science in Food Technology program that focuses on the scientific principles
and technologies behind food preparation, processing, and presentation.
Students will learn about food chemistry, food safety, sensory evaluation,
nutrition, and food innovation. The course also emphasizes the application of
modern culinary techniques, equipment, and technological advancements in the
food industry. Key topics may include food preservation methods, flavor development,
cooking methods, food product development, and the study of food systems from a
technical and scientific perspective. By the end of the course, students will
be able to apply scientific methods to enhance culinary practices, develop new
food products, and ensure food safety and quality standards.
- Faculty: Alexander Cabral
- Faculty: Magnolia Lao
Management of all aspects of the catering business---operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, and staff training.
This course will introduce the student to a comprehensive look at planning, starting and operating a successful catering business. Whether on premise, off premise, mobile, inside a hotel, part of a restaurant or run from a home kitchen, the student will learn the necessary skills from competence in cooking to managerial skills.
- Faculty: Alexander Cabral
- Faculty: Chelyn Estillore
- Faculty: Ronnel C. Honrada
- Faculty: Kristean Karl Villarubia
- Faculty: Laarni Biez Pasus
- Faculty: Hannah Mae Quimbo
- Faculty: Marjorie Bug-Atan
- Faculty: Alexander Cabral
- Faculty: Ma. Babette Jeds Castil
- Faculty: Ronnel C. Honrada
- Faculty: Joy Mae Laciste
- Faculty: Magnolia Lao
- Faculty: Syrene Nayre
- Faculty: Laarni Biez Pasus
- Faculty: Kristean Karl Villarubia