Module code | VDS 121 |
Qualification | Undergraduate |
Faculty | Faculty of Natural and Agricultural Sciences |
Module content | 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. |
Module credits | 6.00 |
Programmes | |
Service modules | Faculty of Health Sciences |
Prerequisites | VDS 111 |
Contact time | 1 lecture per week, 1 practical per week |
Language of tuition | Module is presented in English |
Department | Consumer and Food Sciences |
Period of presentation | Semester 2 |
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