LLU

Nutrition III

Total Hours in Course40

Number of hours for lectures8

Number of hours for seminars and practical classes8

Independent study hours24

Date of course confirmation19.02.2014

Responsible UnitInstitute of Food

Course developer

Gita Skudra

Mg. sc. ing.

Course abstract

During the course the theoretical knowledge of food serving, basic principles of laying the table and behaviour at the table, is enlarged and improved. Students gain practical skills of laying the table, processes of hospitality and client service, as well as pedagogical skills to be able to teach the basic table etiquette principles to schoolchildren in the domestic science lessons.

Learning outcomes and their assessment

• Knowledge – table etiquette as part of the culture of behaviour, functional and esthetical principles of using table linen and dishware, basic hospitality and intercommunication principles, basic conception of culture, traditions and cuisines of other nations, solid knowledge of decent behaviour at the table;
• skills – can use cutlery, prepare menu, place cards and other elements for laying the table for gathering, learn to lay the table according to the particular gathering and chosen menu, develop the skills of serving food for different client servicing methods, develop self expression skills;
• competence – interacting with students can evaluate and explain the role of table etiquette in the intercommunication of people, role of following the hygiene requirements, development of functional and esthetical environment, possibilities to facilitate the development of personal moral qualities of students

Compulsory reading

1. Odiņa A. Etiķete un protokols. Rīga: Zelta grauds, 2009. 262 lpp.
2. Vanaga V. Galda klāšanas pamatprincipi. Rīga : Biznesa augstskola Turība, 2007. 44 lpp.
3. Vanaga V. Viesu apkalpošana. Rīga: Biznesa augstskola „Turība”, 2009. 144 lpp.
4. Greffenius P. Party ja – aber richtig! Bunte, 2004. Nr.46. 78 s.

Atsauksmes