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| Under Graduate Degree |
Semester module |
NQF level: 6 |
Credits: 12 |
| Module presented in English |
Module presented online |
| Purpose: This module can select and describe appropriate preparation techniques for food products (meat, poultry fish and shellfish, soups, sauces and salads, pasta, candy, frozen desserts) and baked products (cakes, coookies, pies and pastries) In addition students can explain the criteria for the selection and evaluation of food. They can draw up an appropriate menu and schedule and justify appropriate serving methods for a given event/case study. |