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Basic food preparation 121


 
Modulekode VDS 121
Kwalifikasie Undergraduate
Fakulteit Faculty of Natural and Agricultural Sciences
Module-inhoud

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
Modulekrediete 6.00
NQF Level 05
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
Die inligting wat hier verskyn, is onderhewig aan verandering en kan na die publikasie van hierdie inligting gewysig word.. Die Algemene Regulasies (G Regulasies) is op alle fakulteite van die Universiteit van Pretoria van toepassing. Dit word vereis dat elke student volkome vertroud met hierdie regulasies sowel as met die inligting vervat in die Algemene Reëls sal wees. Onkunde betrefffende hierdie regulasies en reels sal nie as ‘n verskoning by oortreding daarvan aangebied kan word nie.

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