Culinary art 414

Module code VDS 414
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Advanced food preparation and presentation techniques. Event planning and banqueting for Hospitality Management students and a culinary science project application for Culinary Science students

Module credits 22.00
Prerequisites VDS 322
Contact time 2 lectures per week, 2 practicals per week
Language of tuition Afrikaans and English are used in one class
Department Consumer and Food Sciences
Period of presentation Semester 1

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