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Basic food preparation and food preparation techniques 231


 
Module code VDS 231
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Basic food preparation and food preparation techniques.
Module credits 12.00
NQF Level 06
Prerequisites No prerequisites.
Contact time 1 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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