This module will provide the learner with a basic theoretical and practical knowledge of Culinary Science and Technology
Unit 1: Introduction to the module.
Module calendar, assignment briefs.
Units 2-3: Carbohydrates
Lectures and science laboratory classes on Carbohydrates
Unit 4: Fats and oils
Lecture and science laboratory classes on fats and oils
Unit 5: Proteins
Lecture and science laboratory class on fats and oils
Unit 6: Enzymes
Lecture and science laboratory class on enzymes in food.
Units 7-9: Water
Lecture and science laboratory class on water in food
Units 10-11: Introduction to Food Dispersions
Lectures and science laboratory classes on food dispersions.
Unit 12: Food Trends
Lectures on the latest developments and trends in food.
Students will be actively encouraged to engage in their own learning through knowledge acquired from lectures, industry visits, videos/CDs/DVDs and practical laboratory work
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |