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Food commodities and preparation 221


 
Module code VDS 221
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Module 1: The study of different food systems with regard to food preparation. Physical and chemical properties and the influence of the composition in food preparation.
Module 2:  Food preparation basics of the following: meat; poultry; fish, legumes, eggs and milk, baked products (whole spectrum); leavening agents.
Module 3: The influence of culture on cuisines. Study of the cuisines of selected African, European and Eastern countries.

Module credits 18.00
Service modules Faculty of Health Sciences
Prerequisites VDS 210
Contact time 3 lectures per week, 1 practical per week
Language of tuition Double Medium
Academic organisation Consumer Science
Period of presentation Semester 2

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