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
0.5 practical per week, 1 discussion class per week, 1 lecture per week
Language of tuition
Module is presented in English
Consumer and Food Sciences
Period of presentation
The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of students to familiarise themselves well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.
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