Course code PārZ4041
Credit points 1.50
Food Preparation Technology
Total Hours in Course40
Date of course confirmation21.05.2013
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Janīna Ķīvīte
Mg. sc. ing.
Course abstract
The students select theme on family nutrition organization or the nutrition organization for a definite age group students for their course paper. Any other population group can be selected, as well. Meaning of nutrients in the human organism and how to provide this need via food is discussed in the paper. The 1st chapter of the paper deals with the development of the selected theme while the 2nd chapter contains lesson synopsis on a food group suggested by the Basic Housekeeping Education Standard of Latvia. Visual aids and handouts are prepared.
Learning outcomes and their assessment
• Knowledge – are familiar with and apply the neccessary literature, uses the acquired knowledge in Pedagogics and Cooking Techniques.
• Skills – are able to make balanced, wholesome menus, to calculate and to analyse nutritional value of dishes and daily menus. Can prepare materials on food topics. Are able to organize work and to integrate the acquired knowledge.
• Competence - ability to apply the knowledge and skills in study situations, Professional and individual development.
Compulsory reading
1. Ieteicamās enerģijas un uzturvielu devas. Rīga: Latvijas pārtikas centrs, 2001. 6 lpp.
2. Zariņš Z., Neimane L. Uztura mācība. Rīga: Rasa ABC, 2002. 415 lpp.
3. Melngaile A. Skolēnu uztura kvalitātes pilnveidošana. Rīga: Patērētāju interešu aizstāvības klubs, 2001. 79 lpp.
4. Kozule V. Uzturs. I daļa. Ozolnieki: LLKC, 1998. 170 lpp.
5.Kozule V. Uzturs. II daļa. Ozolnieki: LLKC, 2000. 153 lpp.
Further reading
1. Kozule V. Ēdināšanas darba organizācija skolās un pirmsskolas izglītības iestādēs. Rokasgrāmata, 2.daļa. Rīga: VRMC, 2007. 113 lpp.
2. Bicāne A. Jaunā konditora rokasgrāmata. 1.daļa. Rīga: Biznesa augstskola Turība, 2002. 245 lpp.
3. Bicāne A. Jaunā konditora rokasgrāmata. 2.daļa. Rīga: Biznesa augstskola Turība, 2002. 207 lpp.
Periodicals and other sources
1. Vanaga V. Galda klāšanas pamatprincipi. Rīga: Biznesa augstskola Turība, 2007. 44 lpp.
2. Greffenius P. Party ja – aber richtig! Bunte. 2004. Nr.46. 78 s.
3. Skudra G., Kozule V., u.c., Rokasgrāmata pavāriem: metodisks materiāls. Jelgava: LLU, 2008. 178 lpp.