Ná die voltooiing van hierdie module sal studente

• kennis en begrip in die interpretasie van resepinstruksies en die skryf van resepte in aksievorm toon;
• vaardigheid in die toepassing van mengmetodes vir basiese meelmengsels asook kooktegnieke vir pasta en rys toon;
• vaardigheid in die toepassing van gaarmaakmetodes vir groente en eiers toon, met spesifieke fokus op kook, stoom, posjeer en braai;
• vaardigheid in die voorbereiding van gekookte souse en slaaie toon; en
• ‘n Christelik gefundeerde waardebeoordeling op voedselpraktika binne Verbruikerstudie kan toepa

After completing this module, students will be able to:

• demonstrate knowledge and understanding in interpreting recipe instructions and writing recipes in action format;
• demonstrate skill in applying mixing methods for basic flour mixtures, as well as cooking techniques for pasta and rice;
• demonstrate skill in applying cooking methods for vegetables and eggs, with a specific focus on boiling, steaming, poaching, and frying;
• demonstrate skill in preparing cooked sauces and salads; and
• apply a Christian-based value assessment to practical culinary classes within Consumer Studies.