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Food commodities and preparation 210


 
Modulekode VDS 210
Kwalifikasie Undergraduate
Fakulteit Faculty of Natural and Agricultural Sciences
Module-inhoud

Module 1: The study of different food systems with regard to food preparation. Physical and chemical properties and the influence of the composition in food preparation.
Module 2: Food preparation basics of the following: soups and sauces, fruit and vegetables; salads; frozen desserts; gelatine.
Module 3: Origin and development of food habits; Factors influencing habits and choice; Dynamics of food habits.
Influence of religion on food habits. Food habits of different ethnic groups.
All modules encompass sustainable food preparation practices through the principles of waste management, including the utilising and minimization of food waste and portion control.  Sustainability is addressed by the food practices of local ethnic cultures, the ingredients used by these cultures and how to utilise these ingredients and substituting ingredients with local alternatives.

Modulekrediete 18.00
Service modules Faculty of Health Sciences
Prerequisites VDS 121
Contact time 1 practical per week, 3 lectures per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 1

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 each student to familiarise himself or herself 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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