| Statuss(Neaktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Flour Confectionery |
| Course code | PārZ4046 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 16 |
| Number of hours for seminars and practical classes | 4 |
| Number of hours for laboratory classes | 12 |
| Independent study hours | 49 |
| Date of course confirmation | 13/04/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., Daiga Kunkulberga |
|
| Prior knowledge | |
| Ķīmi2006, Organic Chemistry II Ķīmi3002, Physical and Colloidal Chemistry II Ķīmi3005, Biochemistry PārZ3017, Food Chemistry II |
|
| Course abstract | |
| In this course students obtain knowledge regarding new raw materials, their composition and properties using in pastry-cook, theoretical basis of pastry-cook technology and processes during preparing dough and about defects of finished products | |
| Learning outcomes and their assessment | |
| Managing flour confectionery dough types, baking technology and product characteristics. - test work.
Is able to prepare doughs of different products, to take out and design products, to evaluate quality. - laboratory work. Able to evaluate information on various confectionery products. - independent work.. |
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| Requirements for awarding credit points | |
| Formal test (grade). To be employed and defended for all laboratory work. Individual work has been completed. | |
| Description of the organization and tasks of students’ independent work | |
| Students independently acquire knowledge about various confectionery products, their making. In accordance with the instructions of the teacher, prepare a presentation on the subject of independent work. | |
| Criteria for Evaluating Learning Outcomes | |
| Students can obtain a successful test if at least 50% of the test questions are answered correctly.
Successfully defended independent work. The check mark is calculated as the average of the arithmetic of the test and independent work marks. |
|
| Compulsory reading | |
| 1.Segliņš V., Kunkulberga D. Miltu konditorejas izstrādājumu ražošana. Rīga: RTU izdevniecība, 2013. 272 lpp. 2.Bicāne A. Jaunā konditora rokasgrāmata. Rīga: Biznesa augstskola Turība, 2007. ISBN 9789984766942 3.Gavriļenko E. Sanitārija un higiēna pārtikas aprites uzņēmumos: mācību līdzeklis studiju kursa apgūšanai. Rīga: Biznesa augstskola Turība, 2008. ISBN 9789984828138. | |
| Further reading | |
| 1.Gisslen W. Professional Baking. New Jersey: John Wiley & Sons, 2005. 701 p. 2.Figoni P. How Baking Works. New Jersey: John Wiley & Sons, 2008. 400 p. | |
| Periodicals and other sources | |
| 1. Gastromāns: žurnāls. Nr. 1 (1) 2003- Rīga: Baltijas mārketinga un reklāmas kompānija "Prospekts", 2003. ISSN 1691-1075. 2. Ievas Virtuve. Rīga: Žurnāls Santa ISSN 1691-5763. 3. Mūsmājas: labākais žurnāls mājai un ģimenei. Rīga: Dadzis. ISSN 1407-0995. | |
| Notes | |
| Elective course for students of the second level professional higher education study program "Food technology", academic bachelor study program "Food quality and innovations", professional bachelor study program "Catering and hotel management". | |