| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Food Technology I |
| Course code | PārZ3068 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 8 |
| Number of hours for laboratory classes | 24 |
| Independent study hours | 49 |
| Date of course confirmation | 15/10/2014 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Mg. sc. ing., Gita Skudra |
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| Prior knowledge | |
| PārZ2019, Household Appliances PārZ2040, Nutrition I PārZ2042, Nutrition II PārZ3067, Nutrition III |
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| Course abstract | |
| Students gain theoretical knowledge on complete technological processes of major food groups within the subject „Food Technology”. They include pre-treatment, weight loss, half-stuff, cooking and changes of the nutrients in the products. During laboratory work students get an insight and skills in cooking, evaluation, service of dishes of major groups. | |
| Learning outcomes and their assessment | |
| • Knowledge: The students have basic knowledge of the basic techniques of the food groups, physically chemical changes in the products during pre-treatment and heat processing.
• Skills: According to the technology, know how to cook dishes of different groups, using appropriate mechanical and heat processing techniques. • Competence: The students are able to assess and explain importance of nutrients in diet, hygiene requirements and cooking tecniques. They are capable to apply their knowledge and skills in the study situations, their Professional and individual development. The students are able to analyse and manage themes of the cooking technologies at the educational institutions for the study subject hosekuping. |
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| Compulsory reading | |
| 1. Kozule V. Uzturs. 2. daļa, mācību palīglīdzeklis, Ozolnieki: LLKC, 2000. 153 lpp.
2. Kozule V. Ēdināšanas darba organizācija skolās un pirmskolas izglītības iestādēs: rokasgrāmata. 2. daļa. Rīga: VRMC, 2007. 113 lpp. 3. Skudra G., Kozule V. Rokasgrāmata pavāriem. Jelgava: LLU, 2007. 178 lpp. 4. Zariņš Z., Neimane L. Uztura mācība. Rīga: Rasa ABC, 2002. 415 lpp. |
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| Further reading | |
| 1. Arduser L., Brown D.R. The Professional Caters Handbook. Published by Atlantic Publishing Group, 2006. p 624 p.
2. Miške I., Brutāne D. Dzīvības elementi: veselīga uztura rokasgrāmata. Rīga: Nordik, 2004. 270 lpp. 3. Эгертон-Томас. Ресторанный бизнес: Как открыть и успешно управлять рестораном. [tiešsaiste]. Москва: РКонсульт, 2004. 256 с. Pieejams 1999.g.: http://tourlib.net/books_tourism/egerton1.htm skatīts 30.10.2014. |
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