|Module code||VDS 121|
|Faculty||Faculty of Natural and Agricultural Sciences|
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.
|Service modules||Faculty of Health Sciences|
|Contact time||1 practical per week, 1 lecture per week|
|Language of tuition||Module is presented in English|
|Department||Consumer and Food Sciences|
|Period of presentation||Semester 2|
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