Course code PārZ2023

Credit points 4.50

Technological Equipment

Total Hours in Course120

Number of hours for lectures16

Number of hours for seminars and practical classes20

Number of hours for laboratory classes12

Independent study hours72

Date of course confirmation22.02.2022

Responsible UnitInstitute of Food

Prior knowledge

Ķīmi3017, Cleaning Technology

PārZ3092, Microbiology and Hygiene

PārZ3093, Technology of Food Preparation

Course abstract

Within the framework of the study course, students gain knowledge about the classification of professional equipment in public catering companies, their types, basic principles of operation, selection and operation conditions in accordance with the product production and food making processes in the company. Get acquainted with the basic principles of catering company design.

Learning outcomes and their assessment

Knowledge on:
- different types of energy in catering companies, ensuring their efficiency (practical work, seminar, 1st test);
- on technological equipment, their types, functionality and application in technological processes, requirements and preconditions for the use of equipment in the operation of catering companies (laboratory works, seminars, tests 1, 2 and 3).
- applying the acquired knowledge, choosing the technological equipment for the implementation of various technological processes in the catering company (independent work, practical work and laboratory work).
- to improve or create a production process in a catering company by choosing appropriate technological equipment (independent work, practical work).

Course Content(Calendar)

1. Types of energy used in the enterprises: electricity, heat and light energy. Microclimate, equipment to ensure it. Heating systems. Hot water preparation equipment. Air conditioning, ventilation. Economical use of equipment. (L 2h) Calculation of energy resources. (PW 1h)
2. In mechanical equipment in catering establishments: sorting  calibration; washing, cleaning, slicing equipment, meat mining equipment, meat mincers, cutter, kneading, moulding, marinating equipment. (L 2h) Calculation of mechanical equipment. (PW 1h)
3. Characteristics of refrigerating equipment, types, suitability, selection criteria. Refrigerated display cases and refrigerated counters, refrigerated tables, refrigerated display cases and refrigerated counters. (L 2h) Calculation of refrigeration equipment. (PW 1h)
4. Mechanical and cold equipment in the kitchen of a catering company, their role in ensuring technological processes. (LW 3h)
5. Types of energy in catering companies. Mechanical and refrigeration equipment in catering establishments. Presentation of students' independent work. Test 1 (W 3h)
6. Heating equipment in catering establishments: cooking pots, ovens, smoking equipment, electric pans. (L 2h) Calculation of heating equipment. (PW 1h)
7. Convection oven in the kitchen of a catering company to ensure technological
processes. (LW 3h)
8. Electric, gas, induction cooker, fryers, grills, toasters, etc. Equipment for heat storage of products, retermisation equipment, thermal lamps and thermal systems, steam equipment. Casseroles, thermal showcases, thermal tables, plate warmer, table pans. (L 2h) Calculation of heating equipment. (PW 1h)
9. Marinating and smoking equipment in the kitchen of a catering company to ensure technological processes. (LW 3h)
10. Heating equipment in catering companies. Presentation of students' independent work. Test 2. (W 3h)
11. Bar, restaurant, cafe, bistro, auxiliary equipment and accessories. (L 2h) Calculation of auxiliary equipment. (PW 1h)
12. Bar, restaurant, cafe, bistro, auxiliary equipment and accessories. (L 2h) Calculation of auxiliary equipment. (PW 1h)
13. Auxiliary equipment in the kitchen of a catering company. (LW 3h)
14. Design of catering companies. (L 2h) Design of catering companies. (PW 1h)
15. Design of catering companies. (PW 3h)
16. Bar, restaurant, cafe, bistro, auxiliary equipment and accessories. Catering company design.
Test 3 (W 3h)

Requirements for awarding credit points

- Three tests have been successfully written. Tests are written at the time indicated by the lecturer.
- Laboratories, practical works and workshops have been worked out.
- Developed and defended (presentation) independent work.
The assessment of the cumulative exam is formed from the assessment obtained during the semester: tests and oral presentation.

Description of the organization and tasks of students’ independent work

In e-learning system, students choose one of the offered technological equipment used in catering companies and prepare a report (in the form of a presentation), including the following information:
- technological task of the equipment (what technological processes - design solutions of the selected equipment: what are the design elements of the selected equipment (structure of the equipment providing images, diagrams, etc.), looking at larger and smaller power equipment, manual, semi-automatic and automated (if any);
- description of the principle of operation of the equipment: including diagrams, pictures, etc.;
- conclusions: give your vision  in which case, which construction equipment would be the most suitable; which of the considered technical solutions of the equipment would be the most optimal, etc.;
- list of used literature.
Presentation duration 7-10 min.

Criteria for Evaluating Learning Outcomes

Study results will be assessed by tests and presentation of independent work with a mark, using a ten-point scale, while workshops, practical works and laboratory works "passed / failed". Successful scores range from 10 (excellent) to 4 (almost average); as well as "passed"; a failure score of less than 4 (almost average) or 'failed'. In order for a student to obtain an assessment of an accumulative exam: the assessments of the tests and the presentation of the independent work must be at least
4 (almost average); in turn, the evaluation of all workshops, practical works and laboratory works must be "passed".

Compulsory reading

1. Cipa V., Šulce A. Ēdināšanas uzņēmuma aprīkojums. Rīga: Jumava, 2011. 94 lpp.
2. Bidzāne S. Ēdināšanas uzņēmumu aprīkojums: mācību līdzeklis. Rīga: Jumava, 2000. 112 lpp.
3. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. No idejas līdz tās realizēšanai. Mācību līdzeklis. Jelgava: LLU, 2001. 918 lpp.
4. Ruciņš M. Profesionālās lielvirtuvju iekārtas: mācību līdzeklis [elektroniskais resurss]. Rīga: Horizonts, 2001.
5. Galoburda R. Mājsaimniecības tehnika: mācību līdzeklis. Rīga: LR Zemkopības m-jas Mācību metodiskais centrs, 1996. 220 lpp.

Further reading

1. Jacquelyn L. Start your own restaurant and more: pizzeria, coffeehouse, deli, bakery, catering business. [Irvine, Calif.]: Entrepreneur Press, 2009. 274 p.
2. Baraban R.S. Durocher J.F. Successful restaurant design. 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2010. 304 p.
3. Katsigris C., Thomas C. Design and equipment for restaurant and foodservice: a management view. New York: John Wiley&Sons, 2006. 560 p.
4. Plunket D., Reid O. Detail in contemporary bar and restaurant design. London: Laurence King Publishing, 2013. 192 p.

Periodicals and other sources

1. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem
I. Millere, L. Medne, R. Riekstiņa-Dolģe u.c. Sastādījusi I. Millere. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp.
2. Mūsmājas. ISSN 1407-0995.


Compulsory study course in full-time studies of professional bachelor study program "Catering and Hotel Management" in Faculty of Food technology.