| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Innovations for Foodservice Equipment |
| Course code | PārZ5015 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 24 |
| Number of hours for seminars and practical classes | 8 |
| Independent study hours | 49 |
| Date of course confirmation | 12/10/2011 |
| Responsible Unit | Institute of Land Management and Geodesy |
| Course developers | |
| Dr. sc. ing., Mārtiņš Ruciņš |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| Use of the newest technologies in development of the foodservice equipment. Technological decisions and their analysis in work of the dishwashing equipment, combi kettles, combi steamers, vario cooking centers, sous- vide equipment, holding cabinets and blast chillers. Their influence on technological processes on public catering establishments. | |
| Learning outcomes and their assessment | |
| Knowledge: the acquired knowledge of the newest technologies in work of the foodservice equipment; skills: the got skills will help, that, analyzing the acquired knowledge, to use the newest technologies for realization of technological processes in the foodservice equipment; competence: got the competence will help to use the acquired knowledge and skills for the analysis of technological processes that, having chosen corresponding technology, it was possible to im | |
| Compulsory reading | |
| 1. Ruciņš M. Sabiedriskās ēdināšanas uzņēmumu iekārtas. No idejas līdz tās realizēšanai. Mācību līdzeklis. Jelgava: LLU, 2001. - 918 lpp.
2. Rational SelfCooking Center/ Руководство по эксплутации. Landsberg a. Lech: MediaDesign and Services, 2004.- 71 с. 3. Vario Cooking Center/ Anleitung. Frankfurt am Main: Frima Deutschland GmbH, 2006.- 36 S. 4. CVAP/ Technology made simple. Louisville: Winston Industries, 2006.- 73 P. |
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| Further reading | |
| 1. Katsigris C., Thomas Ch. Design and Equipment for Restaurants and Foodservice. 3.Edition. A Management View. NewYork: John Willey & Sons Inc., 2009. - 603 P.
2. Radiet vērtības ar Metos/ Metos aprīkojuma katalogs 2008-2009. Kerava: Metos Oy Ab, 2007.- 419 lpp. 3. Sous-vide solutions/ Culinary Equipment for "sous-vide" and "cook & chill". Allentown: Julabo East Inc., 2001.- 12 P. |
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| Periodicals and other sources | |
| 1. Rational. Das Unternehmen der Koche. http://www.rational-online.com 2. Metos kitchen intelligence. http://www.metos.com | |