Yearbooks

Basic food preparation 111


 
Module code VDS 111
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Module 1:  Basic food preparation and food preparation techniques. Mise en place, weighing and measurement techniques, equipment and terminology as applied in food preparation. History of the foodservice industry and contemporary chefs. Basic food quality control.
Module 2: Food preparation basics of the following: stocks, soups and sauces

Module credits 6.00
Service modules Faculty of Health Sciences
Prerequisites No prerequisites.
Contact time 1 lecture per week, 1 discussion class per week, 0.5 practical per week
Language of tuition Afrikaans and English is used in one class
Academic organisation Consumer Science
Period of presentation Semester 1

The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of students to familiarise themselves well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.

Copyright © University of Pretoria 2024. All rights reserved.

COVID-19 Corona Virus South African Resource Portal

To contact the University during the COVID-19 lockdown, please send an email to [email protected]

FAQ's Email Us Virtual Campus Share Cookie Preferences