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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 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
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.

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