This module focuses on the acquisition of food preparation skills and also on the development of a comprehensive knowledge base about foods. Students will be expected to develop basic competence in cooking skills and techniques and should understand the key concepts as applied to food product development, preservation and storage. Students will also learn the preparation of food in large-scale facilities and its associated safety practices, and gain an understanding of the use of a wide diversity of foods from different cuisines. They will also learn to modify recipes to meet specific nutritional goals and be expected to appreciate flavour and sensory science as applied to food products.