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 credits | 6.00 |
Programmes | |
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 |
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