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 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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