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
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