Course code PārZ2057
Credit points 7.50
Technology of Food Preparation I
Total Hours in Course200
Number of hours for lectures24
Number of hours for seminars and practical classes8
Number of hours for laboratory classes48
Independent study hours120
Date of course confirmation10.02.2015
Responsible UnitInstitute of Food
Course developers
lect.
Gita Krūmiņa-Zemture
Mg. paed.
Imants Atis Skrupskis
Dr. habil. sc. ing.
Prior knowledge
PārZ2051, Food Chemistry I
PārZ2052, Hospitality Businesses
PārZ3017, Food Chemistry II
Course abstract
Study subject consists of two parts - food preparation technology and different conception of catering enterprises in the world and Latvia. Study subject countains knowledge about product initial process of treatment, semi – finished product and food prepearing. Within the program, students work on practical work about technology documentation, which is a good quality base for catering enterprise service.
Learning outcomes and their assessment
• knowledge and perception about nutrition changes during product prepearing; cookery technology individuality; an understanding of the positioning of catering enterprises product;
• skills – the trainees can integrate the acquired knowledge, use professional terminology; work out technology documentation. The students can interpret the results and formulate conclusions of the appropriate results;
• competence – can produce product of catering enterprises according to the company's business specifics, to act in accordance with legal provisions.
Compulsory reading
1. Krūmiņa G., Skudra G., Kozule V., Brūvere L. Rokasgrāmata pavāriem. Jelgava: LLU, 2007. 176 lpp.
2. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp.
3. Morozovs A. Pārtikas ķīmija: mācību materiāls. Rīga: LU Akadēmiskais apgāds, 2008. 207 lpp.
4. Brotherton B., Wood R.C. The SAGE handbook of hospitality management. Los Angeles ... [etc.] : SAGE Publications, 2008. 555 p.
Further reading
1. Paul C. 200 prasmes, bez kurām neiztikt virtuvē. Rīga: Zvaigzne ABC, 2014. 256 lpp.
2. Kursīte J. Virtuves vārdene. Rīga: Rundas, 2012. 992 lpp.
3. Masiļūne Ņ. Ēdienu receptes. Rīga: Rīgas paraugtipogrāfija, 1996. 191 lpp.
Periodicals and other sources
1. Četras Sezonas. Rīga: AMSMEDIA. ISSN 2255-8985
2. Good Food / BBC Worldwide Limited. London: Media Centre 201. ISSN 0957/588X
3. Garšīgs. Rīga: SIA ALI S.ISSN 1691-5615