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Technology of Food Preparation

Course developer

Prior knowledge

PārZ2051, Food Chemistry I

PārZ2052, Hospitality Businesses

PārZ3017, Food Chemistry II

Course abstract

Within the study course, students acquire knowledge about the pre-processing of raw materials, intermediate products and cooking, applying various technological solutions. In practical work, students learn how to develop technological documentation, which is the basis for providing a quality catering service, while laboratory work provides practical experience in preparing various dishes.

Learning outcomes and their assessment

Knows professional terminology - tests, practical work, laboratory work. Knows the structural changes of nutrients in food during cooking - tests, laboratory work. Knows cooking technology - tests. Able to prepare meals using various technological solutions - laboratory work Able to develop technological documentation, in accordance with the legal framework - homework, laboratory work. Able to independently develop technological documentation for the provision of relevant catering services - independent work.

Course Content(Calendar)

11. Introductory lecture. Concepts. Catering service in Latvia. Technological documentation (technological card) - 3 h (1 h lecture (L), 2 h practical work (PrW)
2. Description of technological methods. Pretreatment of raw materials. Development of technological map - 10 h (4 h L, 6 h PrW)
3. Structural changes of nutrients in food products (raw materials) during their processing - 7 h (1 h L, 6 h - laboratory work (LbW)
Test 1 - technological solutions of cooking, pre-processing of raw materials
4. Soups, technological peculiarities of their preparation - 8 h (2 h L; 6 h LbW)
5. Sauces, their division and preparation - 4 h (1 h L; 3 h LbW)
6. Vegetable dishes - 5 h (2 h L; 3 h LbW)
Test 2 - soups, sauces, vegetable dishes
7. Technological solutions for cooking cereal products - 5 h (2 h L; 3 h LbW)
8. Egg dishes. Cottage cheese dishes - 4 h (1 h L; 3 h LbW)
Test 3 - cereal processed food dishes, egg dishes, cottage cheese dishes
9. Classification of desserts, their preparation - 8 h (2 h L; 6 h LbW)
10. Fish dishes, technological peculiarities of their preparation. Seafood in the diet - 9 h (3 h L; 6 h LbW)
Test 4 - sweet dishes, fish dishes
11. Meat cooking technology - 13 h (4 h L; 9 h LbW)
12. Cold snacks, cold dishes. Hot snacks - 1 h (1 h L; 3 h LbW)
Test 5 - meat dishes, cold snacks, cold dishes, hot snacks

Requirements for awarding credit points

• 5 tests have been successfully written
• developed homework
• developed independent work
• 16 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

In the homework, technological cards are developed for two dishes (one, which does not use heat treatment, the other - which uses heat treatment), where the recipe is developed for two different outcomes.
The independent work is unified with the independent work of the study course Medi2004 Nutrition “Detailed development of a one-day balanced menu”, where technological documentation is developed for the dishes included in the menu (submitted electronically).

Criteria for Evaluating Learning Outcomes

The exam consists of two tasks: a test of knowledge (50 questions) and develop a technological card. The exam takes place in written format.
If the cumulative assessment of the examinations performed during the semester on a 10-point scale is 8 (very good), then the exam does not have to be taken. The cumulative assessment (100% in the system) consists of tests (70%), assessment of homework (10%), assessment of independent work (20%), laboratory work with assessment - passed.
Tests obtain a successful grade (4 points) if half (50%) of their content is answered correctly. Reports on homework, independent work and laboratory work are evaluated according to the compliance of the quality of performance with the requirements set by the lecturer.

Compulsory reading

1. Gavriļenko E. Ēdienu gatavošanas tehnoloģija. Rīga: Bizensa augstskola Turība, 2006. 195 lpp.
2. Morozovs A. Pārtikas ķīmija: mācību materiāls. Rīga: LU Akadēmiskais apgāds, 2008. 207 lpp.
3. Rokasgrāmata pavāriem: metodiskais materiāls. Autoru kolektīvs: G. Skudra ... u.c. Jelgava: LLU, 2007. 176 lpp.

Further reading

1. Ēdināšanas uzņēmumu vadītāja rokasgrāmata. Redaktore I. Millere. Jelgava: LLU, 2017. 254 lp. 1 tiešsaistes resurss. E-grāmata (PDF). Resurss pieejams tiešsaistē: http://llufb.llu.lv/LLUgramatas/PTF/Edinasanas_uzn_vad_rokasgramata.pdf
2. Kursīte J. Virtuves vārdene. Rīga: Rundas, 2012. 992 lpp.
3. Scanlon N. L. Catering management. New Jersey: Wiley, 2013. 262 p.

4. Vietējo Pārtikas ķēžu pārstrukturizēšana un noturības stiprināšana krīzes un pēc krīzes laikā Latvijā. Zinātniskā monogrāfija. Četru nedēļu pārtikas paku modelis siltu pusdienu pagatavošanai mājās krīzes apstākļos un ārpusskolas aktivitātēs pēckrīzes laikā. Jelgava: 2021. 3.,4.,5. nodaļa. 349.-431. lpp.

Periodicals and other sources

1. Labas higiēnas prakses vadlīnijas atklāta tipa ēdināšanas uzņēmumiem. 2015. [Tiešsaiste] [Skatīts 29.03.2021.]
Pieejams: https://www.zm.gov.lv/partika/statiskas-lapas/partikas-higiena?nid=650#jump
2. International Journal of Gastronomy and Food Science ISSN: 1878-450X [Tiešsaiste] [Skatīts 29.03.2021.] Pieejams: https://www.sciencedirect.com/journal/international-journal-of-gastronomy-and-food-science

Notes

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