| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | National cuisine |
| Course code | PārZ3056 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 16 |
| Number of hours for laboratory classes | 16 |
| Independent study hours | 49 |
| Date of course confirmation | 24/03/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Mg. paed., lekt. Gita Krūmiņa-Zemture |
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| There is no prerequisite knowledge required for this course | |
| Course abstract | |
| Students get acquainted with the national cuisines of different nations, their most characteristic food products, the peculiarities of national cooking, national traditions. Within the framework of the study course, students develop independent work, in which they study the national cuisine of one nation, and gain practical experience in the preparation of national dishes of different nations by developing laboratory works. | |
| Learning outcomes and their assessment | |
| Is able to show knowledge about the cuisine of different nations and the factors influencing their formation - tests. Able to show and apply knowledge of the most typical food products, dishes, technologies of different nations - tests, independent work. Able to prepare the most typical dishes of different nations - laboratory works. Able to independently research a national cuisine - independent work. Able to independently analyse information and use it in the research of a national cuisine - independent work. Able to evaluate the influence of geographical and historical factors on the cuisine of different nations - independent work. | |
| Course Content(Calendar) | |
| 1. Introductory lecture. Analysis of the factors influencing the formation of national cuisines - 2 h
2. Baltic and Nordic cuisines - Baltic, including Latvian, Scandinavian - 2 h Laboratory work 1 - Baltic and Nordic national cuisines, technological peculiarities of their cooking - 4 h Test 1 - Factors influencing the formation of national cuisines. Baltic and Nordic cuisines 3. Russian, Ukrainian, Polish, Czech national cuisines - 2 h 4. Nutrition of the peoples of Central Europe - Germans, Hungarians, Swiss, French, English, Scots - 2 h 5. Cuisines of the Balkan and Caucasian Laboratory work 2 - National cuisines of Slavic, European, Balkan and Caucasian - 4 h Test 2 - Slavic, European, Balkan and Caucasian national cuisines 6. Nutrition of the peoples of the Mediterranean region - Italians, Spaniards, Greeks, Turks - 2 h Laboratory work 3 - national cuisines of the Mediterranean region - 4 h Test 3 - National cuisines of the Mediterranean region 7. Asian cuisines - Japan, Korea, Thailand, India, China - 2 h 8. South American and North American cuisines - Argentines, Brazilians, Mexicans, Canadians - 2 h 9. African cuisines - Moroccans, Egyptians, Cameroonians Laboratory work 4 - national cuisines of Asia and other nations - 4 h Test 4 - National cuisines of Asian, South American, North American, African |
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| Requirements for awarding credit points | |
| A test with a mark consists of:
• 4 tests have been successfully written; • 4 laboratory works were developed and reports on the relevant topic were submitted; • developed independent work. |
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| Description of the organization and tasks of students’ independent work | |
| In independent work, the research of one nation's nutrition is carried out, analysing it both from the geographical and historical point of view, indicating the most characteristic food products, dishes, technologies (volume up to 10 pages, submitted electronically). | |
| Criteria for Evaluating Learning Outcomes | |
| The test with a mark consists of tests (70%), assessments of independent work (30%), laboratory works with a grade - passed. Tests obtain a successful grade (4 points) if half (50%) of their content is answered correctly. Laboratory work reports and independent work are evaluated in accordance with the established evaluation procedures. | |
| Compulsory reading | |
| 1.Culinaria. Europäische Spezialitäten = Culinaria: European specialties. J. Römer, M. Ditter (chief editors). Collogne: Könemann, 2000. 640 p. Nav LLU FB. Ir LUB.
2.Masilune N. Latvian national cuisine. Riga: J.L.V.SIA, 2010. 256 p. Ir LLU FB 1 eks. 3.Новоженов Ю.М., Сопина Л.Н. Зарубужная кухня. Практ пособие. Москва: Высш. школа, 1990. 288 с. Ir LLU FB 2 eks. |
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| Further reading | |
| 1.Itāļu virtuve. Sast. B. Ozola. Rīga: Jumava, 2011. 96 lpp. Ir LLU FB 1 eks.
2.The cuisine of Latvia: text and concept. Ieva Pigozne-Brinkmane. Riga: The Latvian Institute, 2012. 26 p. Ir LLU FB 1 eks. 3.Pasaules virtuve / Ingeborga Pilsa, Stefans Palmers, Luiss Bisšops. Rīga: Jāņa Rozes apgāds, 2009. Ir LLU FB |
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| Periodicals and other sources | |
| 1.Journal of Gastronomy and Tourism. ISSN 2169-2971 (Print); ISSN 2169-298X (Online) [Tiešsaiste] [Skatīts 26.03.2021.] Pieejams:
https://www.ingentaconnect.com/content/cog/gat 2.Eiropas kulinārais mantojums [Tiešsaiste] [Skatīts 26.03.2021.] Pieejams: https://www.culinary-heritage.com/regions.asp |
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| Notes | |
| Free choice study course in the academic bachelor's study program Food Quality and Innovations, 2nd level professional higher education study program Food Technology | |