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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
Service modules Faculty of Health Sciences
Prerequisites VDS 111
Contact time 1 practical per week, 1 lecture per week
Language of tuition Double Medium
Academic organisation Consumer Science
Period of presentation Semester 2

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 each student to familiarise himself or herself 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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