Course code PārZ3069
Credit points 3
Food Technology II
Total Hours in Course81
Number of hours for lectures8
Number of hours for seminars and practical classes12
Number of hours for laboratory classes12
Independent study hours49
Date of course confirmation15.10.2014
Responsible UnitInstitute of Food
Course developer
Gita Skudra
Mg. sc. ing.
Prior knowledge
PārZ2019, Household Appliances
PārZ2040, Nutrition I
PārZ2042, Nutrition II
PārZ3067, Nutrition III
PārZ3068, Food Technology I
Course abstract
During the course the theoretical knowledge is enlarged and improved. Students obtain comprehension about healthy food, desirable and undesirable changes in food products during cooking. The students are introduced practically to rational techniques of primary processing and heat processing of the products, master the skills to calculate the nutritional value of dishes and menus, and evaluate the results.
Learning outcomes and their assessment
• Knowledge: The students have knowledge of the basic techniques of the food groups, physically chemical changes in the products during pre-treatment and heat processing that secure the maximum retention of nutrients.
• Skills: The students can apply the special literature - recipes, the chemical composition tables, cookbooks, and develop a balanced diet. They understand the physically chemical processes during storage and after different technological processes, using appropriate mechanical and heat processing techniques contributing to nutrient retention.
• Competence: The students are able to assess and explain importance of nutrients in diet, hygiene requirements and cooking tecniques. They are capable to apply their knowledge and skills in the study situations, their Professional and individual development. The students are able to analyse and manage themes of the cooking technologies at the educational institutions for the study subject hosekuping.
Compulsory reading
Mācību pamatliteratūra:
1. Kozule V. Uzturs. 3. daļa, mācību palīglīdzeklis. Ozolnieki: LLKC, 2001. 152 lpp.
2. Kozule V. Ēdināšanas darba organizācija skolās un pirmskolas izglītības iestādēs: rokasgrāmata. 2. daļa. Rīga: VRMC, 2007. 113 lpp.
3. Bicāne A. Jaunā konditora rokasgrāmata. 1.daļa. Rīga: Biznesa augstskola Turība, 2002. 245 lpp.
4. Bicāne A. Jaunā konditora rokasgrāmata. 2.daļa. Rīga: Biznesa augstskola Turība, 2002. 207 lpp.
Further reading
1. Skudra G., Kozule V. Rokasgrāmata pavāriem. Jelgava: LLU, 2007. 178 lpp.
2. Zariņš Z., Neimane L. Uztura mācība. Rīga: LU Akadēmiskais apgāds, 2009. 464 lpp.
3. Эгертон-Томас. Ресторанный бизнес: Как открыть и успешно управлять рестораном. [tiešsaiste]. Москва: РКонсульт, 2004. 256 с. Pieejams 1999.g.: http://tourlib.net/books_tourism/egerton1.htm skatīts 30.10.2014.