Course code PārZ4039
Credit points 1.50
Food Preparation Technology
Total Hours in Course40
Number of hours for lectures16
Date of course confirmation21.05.2013
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Janīna Ķīvīte
Mg. sc. ing.
Course abstract
Students gain theoretical knowledge on complete technological processes of all food groups within the subject „Cooking Techniques”. They include pre-treatment, weight loss, half-stuff, cooking and changes of the nutrients in the products.
Learning outcomes and their assessment
• Knowledge – students have basic knowledge of the basic techniques of the food groups, physically chemical changes in the products during pre-treatment and heat processing that secure the maximum retention of nutrients.
• Skills – students can apply the special literature - recipes, the chemical composition tables, cookbooks, and develop a balanced diet. They understand the physically chemical processes during storage and after different technological processes, using appropriate mechanical and heat processing techniques contributing to nutrient retention.
• Competence - students are able to assess and explain importance of nutrients in diet, hygiene requirements and cooking techniques. They are capable to apply their knowledge and skills in the study situations, their 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.