| Under Graduate Degree | Year module | NQF level: 6 | Credits: 12 |
| Module presented in English | |||
| Pre-requisite: FOO1602 | Co-requisite: FOO2601 | ||
| Purpose: of this module is to equip students with the knowledge and skills to enable them to apply the most appropriate food preparatio techniques while retaining the nutritional value and optimum quality of food in a controlled environment. | |||