Basic food preparation 121

Module code VDS 121
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Module 1:  Principles and practices of food preparation  and cooking techniques. Mise en place, weighing and measurement techniques, equipment and terminology as applied in food preparation. Basic food quality control.
Module 2: Food preparation basics of the following: starches and cereals

Module credits 6.00
NQF Level 05
Service modules Faculty of Health Sciences
Prerequisites VDS 111
Contact time 1 lecture per week, 1 practical per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 2

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