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Recipe development and standardisation 413


 
Module code VDS 413
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Recipe development process. Development of appropriate recipes and food products for a given situation.
Standardisation of recipes. Food styling and food photography.
The UN sustainable development goals #3; 8; 9; 11 and 12 are addressed during the theory components and practical sessions. Projects are focused on identifying not only critical areas of concern but also possible mitigating strategies thus encouraging innovation to achieve good health and well-being, responsible industry consumption, production  community engagement and economic growth.
Module credits 30.00
NQF Level 08
Prerequisites VDS 310 or VDS 322
Contact time 2 practicals per week, 3 lectures per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 1
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