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Culinary art 424


 
Module code VDS 424
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Advanced food preparation and presentation techniques. Event planning and banqueting for Hospitality Management students and a culinary science project application for Culinary Science students.
Module credits 22.00
NQF Level 08
Prerequisites VDS 414
Contact time 2 practicals per week, 2 lectures per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 2
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