Course code PārZ3049

Credit points 4

Products, their Processing

Total Hours in Course160

Number of hours for lectures24

Number of hours for laboratory classes40

Independent study hours96

Date of course confirmation12.10.2011

Responsible UnitDepartment of Food Technology

Course developers

author Pārtikas tehnoloģijas katedra

Daina Kārkliņa

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Jeļena Zagorska

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Daiga Kunkulberga

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Zanda Krūma

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Ilze Grāmatiņa

Dr. sc. ing.

author Pārtikas tehnoloģijas katedra

Solvita Kampuse

Dr. sc. ing.

Prior knowledge

PārZ2005, Microbiology and Hygiene I

PārZ2006, Microbiology and Hygiene II

PārZ2051, Food Chemistry I

PārZ3017, Food Chemistry II

Course abstract

In the first part of the course, the upcoming managers of restaurants and hotels will get acquainted with the classification, description, production processes, selection, presentation and purchase of alcoholic beverages (beer, wine, sake, whiskey, brandy, gin, tequila, vodka, rum, liqueurs). In the second part of the course they learn about the processes of production of the most important food products, the characteristics of the raw materials required and the quality criteria of the finished products, their use in the hotel and restaurant service.

Learning outcomes and their assessment

1. Having a good knowledge regarding on raw materials needed for alcoholic beverages, the basics of their production technology and quality requirements - 1st test
2. Having a good knowledge of the basic principles of food production technology and quality requirements for raw materials and finished products - 2nd test.
3. Is able to analyze and explain the parameters of malt, beer and wine – 1, 2, 3, 4 laboratory works.
4. Is able to analyze the quality indices and production of various food products (milk, fruit, vegetables and bread) – 5, 6, 7, 8 laboratory works.
5. Ability to evaluate the supply of various beer, wine and spirits, production technology, its nuances and quality – 1st independent work

6. Ability to evaluate and analyze the technology of different food products, their nuances and quality – 2nd independent work

Course Content(Calendar)

1.History of beer, beer types, technological process, evaluation, harmony with food - 4 h, lectures. 1 Laboratory work: Malt quality - 4 h, 2 Laboratory work: Beer quality test - 4 h.
2.Wine history, wine types, technological process, evaluation, harmony with food - 8 h, lectures. 3 Laboratory work - wine quality check - 4 h.
3. Spirits, types, technology, evaluation harmony with food - 4 h lectures.4 Laboratory work: Quality of alcoholic beverages - 4 h. 1st Test, 1st independent work - Alcoholic beverages and their production
4. Milk and dairy products - 4 h lectures. 5 Laboratory work: Milk, cream and skim milk pasteurization. Midsummer cheese preparation - 4 h.
5. Grains and bread - 4 h lectures. 6 Laboratory work: Baking different breads and confectionery - 4 h.
6. Fruits and vegetables - 4 h lectures. 7 Laboratory work: Production and analysis of vegetable preserves - 4 h.
7. Meat and meat products - 4 h lectures. 8 Laboratory work: Meat freshness test - 4 hours.
2nd Test, 2nd independent work - Food products and their production

Requirements for awarding credit points

• Laboratory works have been visited, developed and defended.
• Successfully written theoretical tests.

• Pre-written in written form and successfully defended independent works.

Description of the organization and tasks of students’ independent work

Independent works are written works of individual research, the aim of which is to deepen theoretical knowledge about raw materials of raw spirits and essential food products, technological processes and quality issues.
(Volume of independent work is 10 - 15 pages, submitted electronically).

Criteria for Evaluating Learning Outcomes

The assessment of the study course exam depends on:
• the cumulative assessment of the study course -test,
• laboratory works
• independent works.
A student can get a successful test if at least 50% of the test questions are answered correctly.
The laboratory works are defended by the student orally in response to questions related to the practical and theoretical basis of the work.
Independent work is assessed in accordance with the established assessment scale from excellent to almost satisfactory.
The exam mark is calculated as the arithmetic mean of both parts of the course, which is calculated as the average arithmetic of the test work in the study course, the lab titles defended by the laboratory and the individual work.

Compulsory reading

1. Vīna pasaule. Rīga: Jumava, 2015. 254 lpp. 2. Ivaņikovs Z. Bārmeņa rokasgrāmata. Rīga, 1995. 249 lpp. 3. Zaicevs V. Alus garša. Rīga, 1998. 47 lpp. 4. Stīvensons T. Vīns. Rīga: Zvaigznes ABC, 1998. 71 lpp. 5. Kaļķis J. Ievads stipro alkoholisko dzērienu kultūras vēsturē [skaņu ieraksts]. Rīga: Apostrofs, 2011. 1 CD 6. Stiprie dzērieni. Rīga: Zvaigzne ABC, 2008. 120 lpp 7. Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija: starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls. Rīga: LU Akadēmiskais apgāds, 2008. 93 lpp. 8. Milk and dairy products in human nutrition. Technical editors E. Muehlhoff, A. Bennett, D. McMahon. Food and Agriculture Organization of the United Nations. Rome: Food and Agriculture Organization of the United Nations, 2013. 376 p. 9. Kangare V. Dārzeņu, augļu un sēņu konservēšana. Rīga: Avots, 1982. 269 lpp. 10. Kunkulberga D., Segliņš V. Maizes ražošanas tehnoloģija. Rīga: RTU Izdevniecība, 2010. 292lpp. 11. Piens un tā produkti. Rīga: Lauku avīze, 2016.

Further reading

1. Handbook of brewing. Edited by F. G. Priest, G. G. Stewart. 2nd ed. Boca Raton ... [etc.]: CRC/Taylor & Francis, 2006. 853 p 2. Arthey D., Ashurst P.R. Fruit processing. Cider, perry, fruit wines, and other alcoholic fruit beverages. Great Britan: Blackie academic &professional, 1997, p.97-133, 3. Ozola L. Siera ražošanas pamati. Rīga, 1997. 113 lpp. 4. Kokars V. Augļu sulu un vīnu gatavošana mājas apstākļos. Rīga: Avots, 1991. 48 lpp.

Periodicals and other sources

Internet resources – key words: malt, beer, strong alcoholic drinks, milk, milk products, meat products, bread, fruit and vegetables


Mandatory course of professional bachelor study program " Catering and Hotel Management" for full-time and part-time students