food service admin vs culinary art

Md Nizam Mahat @ Ibrahim
Pegawai Teknologi Makanan
mdnizam@putra.upm.edu.my
Kompleks Perkhidmatan Makanan
Tel : 03-8947 1155
Faks : 03-8942 3552

wah rakan seangkatan dah jadi pegawai ah kat sana...

ini link nak ke fakulti aku... singgah lah: http://www.food.upm.edu.my/index.html

eh eh en mohiddin dah ada title DR.. sama denagn en shahrim... eh silap.. kena panggil dr mohiddin dan dr shahrim!!!

ok ok.. entry kali ini tiada kaitan dengan gambar di atas.... he he he...

ada orang mempertikaikan kredibiliti dalam masakan aku... kononnya aku ni lulusan dari UPM... amik sains makanan tapi tak pandai masak..."men nan nah"...

so aku nak tegas kan di sini...

aku bukan ambil culinary art!!! aku amik Food Studies major in FOOD SERVICE ADMIN

BEZA TAU!!!!

bengkek!!!

subjek yang aku amek masa belajar kat UPM dulu:

nah amik ko!!!

1. FUNDAMENTAL OF FOOD MICROBIOLOGY
2. PRINCIPLES OF FOOD PROCESSING AND PRESERVATION
3. FOOD SERVICE MANAGEMENT
4. FOOD SERVICE SANITATION
5. FOOD CHEMISTRY (INTRO)
6. FOOD SERVICE (INTRO)
7. PUBLIC SPEAKING
8. BUSINESS AND ORGANIZATION MANAGEMENT
9. MANDARIN 1
10. FOOD CHEMISTRY
11. NUTRITIONAL CHANGES IN FOOD
12. FOOD SERVICE LAYOUT AND DESIGN
13. FOOD PACKAGING
14. QUANTITY FOOD PRODUCTION (3+1)
    
15. PURCHASING AND MENU PLANNING
16. FOOD SERVICE INDUSTRY LAW
17. FOOD QUALITY MANAGEMENT AND REGULATION
18. STATISTICS FOR FOOD SCIENCE
19. RESTAURANT MANAGEMENT
20. FOOD SERVICE INFORMATION SYSTEM
21. HUMAN RELATIONS IN FOOD SERVICE
22. SENSORY EVALUATION
23. FOOD TOXICOLOGY
24. COMMERCIAL FOOD SERVICE MANAGEMENT
25. BEVERAGE MANAGEMENT
26. QUALITY MANAGEMENT SYSTEM

culinary art pulak baru lah bab masak masak.... dah habis belajar jadi chef ke tukang masak ke...

Culinary art is the art of cooking. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc