MODULE-SPECIFIC STUDY PLAN

Consult your my Studies @ Unisa brochure for general time management and planning skills.

STUDY TIMETABLE FOR FOO1501

SEMESTERS 1 & 2

To successfully prepare for and submit your assignments, you have to work according to a
timetable. Use the following timetable or draw up your own to schedule your studies for this
subject. This timetable starts after close of registration; if you register early, adjust the dates.
Work briefly through all the units and do the assignments continuously as you work. The
questions and activities in the study guide can assist you in your preparation for the
examination.

Study unit Section Content to study Week Date

1. Heating and 1 Unit outcomes 1 Semester 1:
equipment Introduction 26 January –
03 February
1.1 Heating foods
1.2 Measuring heat Semester 2:
1.3 Types of heat transfer 13–19 July
1.4 Food preparation equipment
1.5 Utensils
2. Food 2 Unit outcomes
preparation Introduction
basics 2.1 Methods of heating foods
2.2 Cutlery techniques
2.3 Handling knifes 2 Semester 1:
2.4 Measuring the ingredients 02–08 February
2.5 Mixing techniques
2.6 Seasoning and flavouring Semester 2:
2.7 Food presentation 20–26 July

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3. Milk & cheese 3.1 Milk
Outcomes
Introduction
3.1.1 Composition of milk
3.1.2 Purchasing milk
3.1.3 Types of milk
3.2 Cheese 3 Semester 1:
Outcomes 09–15 February
Introduction

3.2.1 Classification of cheeses Semester 2:

3.2.2 Cheese production 27 July –
3.2.3 Purchasing cheese 02 August
3.2.4 Food preparation with cheese
3.2.5 Storage of cheese
4. Eggs 4 Unit outcomes
Introduction
4.1 Composition of eggs
4.2 Purchasing of eggs 4 Semester 1:
4.3 Function of eggs in food 06–22 February
4.4 Preparation of eggs
4.5 Storage of eggs Semester 2:
5. Starches and 5 Unit outcomes 03–09 August
sauces Introduction
5.1 Starches as thickeners
5.2 Starch characteristics
5.3 Sauces
5.4 Storage of starches and
sauces
6. Cereal grains 6 Unit outcomes 5 Semester 1:
and pasta Introduction 23 February –

6.1 Composition of cereal grains 01 March

6.2 Uses of cereal grains Semester 2:
6.3 Types of cereal grains 10–16 August
6.4 Preparation of cereal grains
6.5 Storage of cereal grains
6.6 Pasta
6.7 Preparation of pasta
6.8 Storage of pasta
Completion and submission of Assignment 01 Semester 1:
11 March
Semester 2:
19 August
7. Flours and 7 Unit outcomes Semester 1:
flour mixtures Introduction 02–08 March
7.1 Flours
7.2 Flour mixture ingredients
Semester 2:
7.3 Preparation of baked goods 17–23 August
7.4 Storage of flour and flour
mixtures
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8. Quick breads 8 Unit outcomes
Introduction
8.1 Preparation of quick breads
8.2 Varieties of quick breads
9. Yeast breads 9 Unit outcomes
Introduction
9.1 Preparation of yeast breads 7 Semester 1:
9.2 Varieties of yeast breads 09–15 March
9.3 Storage of yeast breads
10. Cakes and 10 Unit outcomes Semester 2:
cookies Introduction 24–30 August
10.1 Types of cakes
10.2 Preparation of cakes
10.3 Storage of cakes
10.4 Types of cookies
10.5 Preparation of cookies

10.6 Storage of cookies 8 Semester 1:

11. Pies and 11 Unit outcomes 16–22 March
pastries Introduction

11.1 Types of pastry Semester 2:

11.2 Preparation of pastry 31 August –
06 September
11.3 Storage of pastry
12. Sweeteners 12 Unit outcomes
Introduction
12.1 Natural sweeteners
12.2 Alternative sweeteners
12.3 Functions of sugar in food
13. Confection- 13 Unit outcomes 9 Semester 1:
ery Introduction 23–29 March
products 13.1 Classification of confectionery
products

13.2 Preparation of sweets Semester 2:

13.3 Storage of sweets 07–13 September
14. Frozen 14 Unit outcomes
desserts Introduction
14.1 Types of frozen desserts
14.2 Preparation of frozen desserts
14.3 Storage of frozen desserts
Completion of • typing or writing up of 10 Semester 1:
Assignment 02 assignment 30 March –
• making sure that all 05 April
questions are completed
• arranging the assignment Semester 2:
14–20 September
Submission of submitting the complete 11 Semester 1:
Assignment 02 assignment 06–12 April

Semester 2:
21–27 September
Preparation for the Prepare for the examination by 12–14 Semester 1:
examination using the outcomes of each 13 April –
study unit, the assignments and 03 May
previous examinations to help Semester 2:
you study. 28 September –
18 October
Examination Examinations commence and Semester 1:
conclude. 05 May – 13 June
Semester 2:
20 October –
28 November