Yearbooks

Basic food preparation 111


 
Module code VDS 111
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

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

Module credits 6.00
NQF Level 05
Service modules Faculty of Health Sciences
Prerequisites No prerequisites.
Contact time 0.5 practical per week, 1 discussion class per week, 1 lecture per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 1

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