SYLLABUS OF 3-YEAR B.SC. HHA PROGRAM NATIONAL COUNCIL FOR HOTEL MANAGEMENT & CATERING TECHNOLOGY
Carbohydrates
Central F&B Concept Doha
Calories How to determine what you are eating. Calories – What are they? Calories provide energy to our bodies. Human beings need energy to survive --
Baking Basics Chapter 44 Objectives Describe basic baking ingredients Explain the effects of different baking ingredients Explain how to choose and store.
Warm-Up What types of information found on food labels can assist you in choosing healthy food?
What’s in your bowl? PlanCollectProcessDiscuss. CollectProcessDiscuss Types of cereal What’s in your bowl? Plan Rice WheatOats Corn How many breakfasts.
Nutritional Guidelines and Nutrition Labels Chapter 10, pages 266-277.
Czech national meals
How to make Biscuits Biscuit Ingredients Flour Sugar Butter/oil Raising Agent Flavourings/Decoration.
1 I.P.S.I.A. “L. Zanussi”di Pordenone Clil project Alunne: L.Contino; T. De Nardi Classe: IIC IAM Disciplina: Scienze.
Arabinogalactan proteins
