|Module code||VDS 111|
|Faculty||Faculty of Natural and Agricultural Sciences|
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.
|Service modules||Faculty of Health Sciences|
|Contact time||0.5 practical per week, 1 lecture per week, 1 discussion class per week|
|Language of tuition||Module is presented in English|
|Department||Consumer and Food Sciences|
|Period of presentation||Semester 1|
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