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 credits | 6.00 |
Programmes | |
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 | Afrikaans and English are used in one class |
Department | Consumer Science |
Period of presentation | Semester 1 |
Copyright © University of Pretoria 2024. All rights reserved.
Get Social With Us
Download the UP Mobile App