Course code PārZ4046
Credit points 3
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 confirmation13.04.2021
Responsible UnitInstitute of Food
Dr. sc. ing.
Ķīmi2006, Organic Chemistry II
Ķīmi3002, Physical and Colloidal Chemistry II
Ķīmi3005, Biochemistry
PārZ3017, Food Chemistry II
In this course students obtain knowledge regarding new raw materials, their composition and properties using in pastry-cook, theoretical basis of pastry-cook technology and processes during preparing dough and about defects of finished products
Managing flour confectionery dough types, baking technology and product characteristics. - test work.
Is able to prepare doughs of different products, to take out and design products, to evaluate quality. - laboratory work.
Able to evaluate information on various confectionery products. - independent work..
Formal test (grade).
To be employed and defended for all laboratory work. Individual work has been completed.
Students independently acquire knowledge about various confectionery products, their making.
In accordance with the instructions of the teacher, prepare a presentation on the subject of independent work.
Students can obtain a successful test if at least 50% of the test questions are answered correctly.
Successfully defended independent work.
The check mark is calculated as the average of the arithmetic of the test and independent work marks.
1. Segliņš V., Kunkulberga D. Miltu konditorejas izstrādājumu ražošana. Rīga: RTU izdevniecība, 2013. 272 lpp. 2. Bicāne A. Jaunā konditora rokasgrāmata. Rīga: Biznesa augstskola Turība, 2007. ISBN 9789984766942 3. Gavriļenko E. Sanitārija un higiēna pārtikas aprites uzņēmumos: mācību līdzeklis studiju kursa apgūšanai. Rīga: Biznesa augstskola Turība, 2008. ISBN 9789984828138.
1. Gisslen W. Professional Baking. New Jersey: John Wiley & Sons, 2005. 701 p. 2. Figoni P. How Baking Works. New Jersey: John Wiley & Sons, 2008. 400 p.
1. Gastromāns: žurnāls. Nr. 1 (1) 2003- Rīga: Baltijas mārketinga un reklāmas kompānija "Prospekts", 2003. ISSN 1691-1075. 2. Ievas Virtuve. Rīga: Žurnāls Santa ISSN 1691-5763. 3. Mūsmājas: labākais žurnāls mājai un ģimenei. Rīga: Dadzis. ISSN 1407-0995.
Elective course for students of the second level professional higher education study program "Food technology", academic bachelor study program "Food quality and innovations", professional bachelor study program "Catering and hotel management".