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Ethnic Cuisine

Course developer

Prior knowledge

PārZ3093, Technology of Food Preparation

Course abstract

Within the study course, students get acquainted with the cuisine of different nations, their most characteristic food products, technological peculiarities of cooking, national traditions. The developed independent work provides more in-depth knowledge of the peculiarities of the cuisine of a particular nation, and students gain practical experience in the preparation of various ethnic dishes by developing laboratory works.

Learning outcomes and their assessment

Knows the cuisine of different nations and the factors influencing their formation - tests. Able to show and apply knowledge of the most typical food products, dishes, technologies of different nations - tests, seminars, independent work. Able to cook various ethnic dishes - laboratory work. Able to independently research the nutrition of a nation - independent work. Able to independently analyze information and use it in a nation's nutrition research - independent work. Able to evaluate the influence of geographical and historical factors on the diet of different nations - independent work.

Course Content(Calendar)

1. Introductory lecture. Ethnic concept in the implementation of catering service. Analysis of factors influencing the formation of ethnic cuisine - 2 h
2. Baltic and Nordic ethnic cuisines - Baltic, including Latvian, and Scandinavian - 2 h
Laboratory work 1 - Baltic and Nordic ethnic cuisines, technological peculiarities of their cooking - 3 h
3. Slavic cuisines - Russian, Ukrainian, Polish, Czech ethnic cuisine - 2 h
Laboratory work 2 - Slavic, Central European ethnic nutrition - 3 h
4. Cusine of Central Europe - Germans, Hungarians, Swiss, French, English, Scots - 2 h
Seminar 1 - Ethnic cuisines offer in catering companies in Latvia - 2 h
Test 1 - Factors influencing the formation of ethnic cuisines. Baltic and Nordic, Slavic, Central European ethnic cuisines
5. Cusines of the Mediterranean (Southern Europe) region - Italians, Spaniards, Greeks, Turks - 2 h
6. Cusines of the Balkan and Caucasus peoples
Laboratory work 3 - Mediterranean, Balkan and Caucasus ethnic cuisines - 3 h
7. Ethnic cuisines of Asian nations - Japan, Korea, Thailand, Malaysia, India, China - 2 h
8. Cusines of South American and North American nations - Argentines, Brazilians, Mexicans, Canadians - 2 h
9. Ethnic nutrition of African nations - Moroccans, Egyptians, Cameroonians
Laboratory work 4 - the most typical dishes of Asia and other nations - 3 h
Seminar 2 - Nutrition research of different nations: experience and benefits
Test 2 - Ethnic cuisine of Mediterranean region. Ethnic nutrition of Balkans and Caucasus, Asia, South America, North America, Africa


Part-time extramural studies: All topics specified for full-time studies are accomplished, but the number of contact hours is one-half of the number specified in the calendar.

Requirements for awarding credit points

A test with a mark consists of:
• 2 tests have been successfully written;
• developed and presented independent work;
• 4 laboratory works were developed and reports on the topics of the respective laboratory work were submitted.

Description of the organization and tasks of students’ independent work

Independent work researches the cuisine of one of the world's nations, analyzing it from both a geographical and historical point of view, indicating the most characteristic food products, dishes, technologies (volume up to 10 pages, submitted electronically).

Criteria for Evaluating Learning Outcomes

The test with a mark consists of assessments of tests (70%), assessment of independent work (30%), laboratory works with assessment - passed. Tests obtain a successful grade (4 points) if half (50%) of their content is answered correctly. Laboratory work reports and independent work are evaluated in accordance with the established evaluation procedures.

Compulsory reading

1.Culinaria. Europäische Spezialitäten = Culinaria: European specialties. J. Römer, M. Ditter (chief editors). Collogne: Könemann, 2000. 640 p.
2. Drummond, Karen Eich Lisa M. Brefere. Nutrition for foodservice and culinary professionals. Ninth edition. Hoboken, New Jersey: Wiley, 2017. 465 p. ISBN 9781119
3. Gregoire, Mary B. Foodservice Organizations: a managerial and systems approach. Ninth edition. Boston: Pearson, 2016. 516 p.

4. Haegglund J. World Cuisine - My Culinary Journey Around the World (2017). Dreams of Food.

Further reading

1. Corrine T. Essentials of Asian cuisine: fundamentals and favorite recipes. United States of America: Simon & Schuster, 2010. 592 p.
2. Itāļu virtuve. Sast. B. Ozola. Rīga: Jumava, 2011. 96 lpp.
3. Masilune N. Latvian national cuisine. Riga: J.L.V.SIA, 2010. 256 p.
4. The cuisine of Latvia: text and concept. Ieva Pigozne-Brinkmane. Riga: The Latvian Institute, 2012. 26 p.
5. Новоженов Ю.М., Сопина Л.Н. Зарубужная кухня. Практ пособие. Москва: Высш. школа, 1990. 288 с. 1

Periodicals and other sources

1. Journal of Gastronomy and Tourism. ISSN 2169-2971 (Print); ISSN 2169-298X (Online) [Tiešsaiste] [Skatīts 26.03.2021.] Pieejams:
https://www.ingentaconnect.com/content/cog/gat
2. Eiropas kulinārais mantojums [Tiešsaiste] [Skatīts 26.03.2021.] Pieejams:
https://www.culinary-heritage.com/regions.asp

Notes

Compulsory course in professional bachelor's programme Catering and Hotel Management