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Culinary art 414


 
Module code VDS 414
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
Prerequisites VDS 322
Contact time 2 lectures per week, 2 practicals per week
Language of tuition Afrikaans and English are used in one class
Department Consumer and Food Sciences
Period of presentation Semester 1
The information published here is subject to change and may be amended after the publication of this information. The General Regulations (G Regulations) apply to all faculties of the University of Pretoria. It is expected of students to familiarise themselves well with these regulations as well as with the information contained in the General Rules section. Ignorance concerning these regulations and rules will not be accepted as an excuse for any transgression.

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