Yearbooks

Basic food preparation 121


 
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 2: Food preparation basics of the following: starches and cereals

Module credits 6.00
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

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.

Copyright © University of Pretoria 2024. All rights reserved.

COVID-19 Corona Virus South African Resource Portal

To contact the University during the COVID-19 lockdown, please send an email to [email protected]

FAQ's Email Us Virtual Campus Share Cookie Preferences