Course code PārZ2058
Credit points 3
Technology of Food Preparation II
Total Hours in Course81
Number of hours for lectures16
Number of hours for seminars and practical classes4
Number of hours for laboratory classes12
Independent study hours49
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 contains 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. Zommers R. Mūsdienu latviskā virtuve. Rīga: White Book , 2014. 189 lpp.
4. Cornbleet J. Svaigēšana :tas ir tik vienkārši. Rīga: Zvaigzne ABC, 2011. 191 lpp.
Further reading
1. Itāļu virtuve. Rīga: Jumava, 2011. 96 lpp.
2. Masiļūne Ņ. Latvian national cuisine. Rīga: Jumava , 2010. 251 lpp.
3. Kenney M. Raw food : svaigēšana : 100 receptes veselīgam mirdzumam. Rīga : Zvaigzne ABC, 2013. 384 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