Veidlapa Nr. M-3 (8)
Study Course Description
Healthy Food Preparation I
Course Code
SUUK_207
Branch of Science
Clinical medicine; Nutrition
ECTS
1.50
Target Audience
Rehabilitation
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Liene Sondore
Structure Unit Manager
Una Veseta
Structural Unit
Department of Sports and Nutrition
Contacts
Riga, 3 Cigorinu Street, suuk@rsu.lv, +371 67611559
About Study Course
Objective
Study subject provides knowledge about food products, their composition, cooking methods according to season, using mechanical, thermal processing processes.
The aim of the course is to understand physicochemical processes in food products during storage, processing and preparation of products, minimising nutrient loss as much as possible. In practical classes, to learn the basic principles of healthy cooking, contributing to the maximum preservation of nutrients.
Preliminary Knowledge
Anatomy, normal and pathological physiology and biochemistry. Knowledge of the official language.
Learning Outcomes
Knowledge
1.Upon successful completion of the course, students will be able to: - evaluate the choice of a food group for a specific menu; - evaluate the applicability of a particular product and the cooking technology.
Skills
1.Upon successful completion of the study course students will understand how to change the way of cooking in catering companies, choosing healthier cooking methods, dishes, will be able to argue their choice.
Competences
1.As a result of the study course students will be able to evaluate the nutrition technologies of catering establishments, menus.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Food recipe development, development of technological papers.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Attendance of lectures and lessons, timely execution of independent work. 50% test, 20% attendance and 30% independent work.
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction. General food technology, menu preparation.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Breakdown of food products by assortment. Terms, concepts, food storage terms.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Vegetables products and ways of preparation. Animal products, technological process of food.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Vegetable dishes. Vegetarian dishes, their breakdown. Technological process of vegetarian and vegetable cooking.
|
Total ECTS (Creditpoints):
1.50
Contact hours:
12 Academic Hours
Final Examination:
Test
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction. General food technology, menu preparation.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Breakdown of food products by assortment. Terms, concepts, food storage terms.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Vegetables products and ways of preparation. Animal products, technological process of food.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Vegetable dishes. Vegetarian dishes, their breakdown. Technological process of vegetarian and vegetable cooking.
|
Total ECTS (Creditpoints):
1.50
Contact hours:
12 Academic Hours
Final Examination:
Test
Bibliography
Required Reading
1.
Vickie A. Vaclavik;Elizabeth W. Christian”Essentilals of Food Science”. 4th Edition; Springer. 2014.
2.
Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem Nr. 172.
3.
Zariņš Z., Neimane L., Bodnieks E. Uztura mācība. LU Akadēmiskais apgāds, Rīga, 2021.
Additional Reading
1.
Gavriļenko E. . Ēdienu gatavošanas tehnoloģija. Biznesa augstskola „Turība”, Rīga 2006.
2.
Brūvere L. Pārtikas produktu prečzinība, I,II daļa. Biznesa augstskola „Turība”, Rīga 2006.