| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Technology of Food Preparation I |
| Course code | PārZ2057 |
| Credit points (ECTS) | 7.5 |
| Total Hours in Course | 202.5 |
| Number of hours for lectures | 24 |
| Number of hours for seminars and practical classes | 8 |
| Number of hours for laboratory classes | 48 |
| Independent study hours | 120 |
| Date of course confirmation | 10/02/2015 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Mg. paed., lekt. Gita Krūmiņa-Zemture Dr. habil. sc. ing., Imants Atis Skrupskis |
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| Prior knowledge | |
| PārZ2051, Food Chemistry I PārZ2052, Hospitality Businesses PārZ3017, Food Chemistry II |
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| Course abstract | |
| Study subject consists of two parts - food preparation technology and different conception of catering enterprises in the world and Latvia. Study subject countains knowledge about product initial process of treatment, semi – finished product and food prepearing. Within the program, students work on practical work about technology documentation, which is a good quality base for catering enterprise service. | |
| Learning outcomes and their assessment | |
| • knowledge and perception about nutrition changes during product prepearing; cookery technology individuality; an understanding of the positioning of catering enterprises product;
• skills – the trainees can integrate the acquired knowledge, use professional terminology; work out technology documentation. The students can interpret the results and formulate conclusions of the appropriate results; • competence – can produce product of catering enterprises according to the company's business specifics, to act in accordance with legal provisions. |
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| Compulsory reading | |
| 1. Krūmiņa G., Skudra G., Kozule V., Brūvere L. Rokasgrāmata pavāriem. Jelgava: LLU, 2007. 176 lpp.
2. Rokasgrāmata ēdināšanas uzņēmumu vadītājiem. I. Millere, L. Medne, R.Riekstiņa-Dolģe u.c. Jelgava: Latvijas Lauksaimniecības universitāte, 2007. 176 lpp. 3. Morozovs A. Pārtikas ķīmija: mācību materiāls. Rīga: LU Akadēmiskais apgāds, 2008. 207 lpp. 4. Brotherton B., Wood R.C. The SAGE handbook of hospitality management. Los Angeles ... [etc.] : SAGE Publications, 2008. 555 p. |
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| Further reading | |
| 1. Paul C. 200 prasmes, bez kurām neiztikt virtuvē. Rīga: Zvaigzne ABC, 2014. 256 lpp.
2. Kursīte J. Virtuves vārdene. Rīga: Rundas, 2012. 992 lpp. 3. Masiļūne Ņ. Ēdienu receptes. Rīga: Rīgas paraugtipogrāfija, 1996. 191 lpp. |
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| Periodicals and other sources | |
| 1. Četras Sezonas. Rīga: AMSMEDIA. ISSN 2255-8985
2. Good Food / BBC Worldwide Limited. London: Media Centre 201. ISSN 0957/588X 3. Garšīgs. Rīga: SIA ALI S.ISSN 1691-5615 |
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