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Large-scale food production and restaurant management 322


 
Module code VDS 322
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Module 1: Restaurant management. Table setting, table serving, wine service, food and wine pairing, beverage management
Module 2: Menu planning for different food service systems and styles of food service.
Module 3: Large scale food procurement, consumption and storage.
Practical work: Principles of large-scale food preparation and the practical application thereof in a practical restaurant situation. Recipe formats and adjustment applicable to large-scale food preparation. Work scheduling and the practical exposure to the use of large scale catering equipment in a real life situation.

Module credits 31.00
Service modules Faculty of Health Sciences
Prerequisites VDS 210 and VDS 221
Contact time 3 lectures per week, 3 practicals per week
Language of tuition Afrikaans and English are used in one class
Department Consumer and Food Sciences
Period of presentation Semester 2

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