Veidlapa Nr. M-3 (8)
Study Course Description
Nutritional Cooking Technology
Course Code
SUUK_097
Branch of Science
Clinical medicine; Nutrition
ECTS
3.00
Target Audience
Medical Services
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Liene Sondore
Structure Unit Manager
Liāna Deklava
Structural Unit
Department of Rehabilitation
Contacts
Riga, 3 Cigorinu Street, spk@rsu.lv, +371 67611559
About Study Course
Objective
To promote the acquisition of knowledge about food preparation technology, product selection, product composition, product processing.
To acquire the basic knowledge of healthy eating cooking, seasonal and balanced menus creation. Learn a new recipe creation, search for information about a particular food group necessary for recipes to cook healthy food.
To understand the physical/ chemical processes in food storage, processing and product preparation time, minimising the loss of nutrients. Learn the basic principles of healthy cooking in practical lessons.
Preliminary Knowledge
Anatomy, normal and pathological physiology and biochemistry. Latvian language knowledge.
Learning Outcomes
Knowledge
1.Upon successful completion of the course students will be able to: • evaluate the choice of a food group for a particular menu; • evaluate the applicability of a particular product and the technology of its preparation; • replace existing recipes with new, healthier ones as quickly as possible, providing the catering company with a modern solution for food preparation; • create a menu based on modern, licensed menu programming.
Skills
1.Upon successful completion of the course, students will understand the role of a healthy diet cooking daily menu when planning menus, preparing dietary recommendations in kindergartens, schools, hospitals, rehabilitation centers, catering establishments, individual advising patients. Students also will understand how the food companies change the way of food preparation, choosing healthier cooking methods of the dishes.
Competences
1.During the study course the students will be able to independently evaluate patients catering business food preparation technologies, menus, and if necessary, will be able to independently make changes in the menus.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Practical work - food recipe development, technological description, nutritional value calculation; cooking according to the course.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Written exam which test students' acquired knowledge. 50% exam; 30% independent work 20% attendance.
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Nutrition cooking technology, introductory lecture.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Technological processes of food preparation, their characteristics, terms, concepts.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Preparation of a balanced menu according to the legislation of the Republic of Latvia.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Technological process of meat / fish dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Vegetable dishes. Vegetarian dishes, their division. Technological process of preparing vegetarian and vegetable dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Technological process of cereal country dishes. The technological process of egg / milk dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Medical nutrition. Technological process of medical nutrition preparation.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Children's nutrition. Basic principles of food preparation for children and young people. Cooking for seniors.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Cereal products in daily diet – breakfast, lunch, dinner.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Meat / fish dishes products of daily diet – breakfast, lunch, dinner.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Children's menu preparation, technology of cooking.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Preparation of medical nutrition.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Nutrition cooking technology, introductory lecture.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Technological processes of food preparation, their characteristics, terms, concepts.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Preparation of a balanced menu according to the legislation of the Republic of Latvia.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Technological process of meat / fish dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Vegetable dishes. Vegetarian dishes, their division. Technological process of preparing vegetarian and vegetable dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Technological process of cereal country dishes. The technological process of egg / milk dishes.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Medical nutrition. Technological process of medical nutrition preparation.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
2
|
Topics
|
Children's nutrition. Basic principles of food preparation for children and young people. Cooking for seniors.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Cereal products in daily diet – breakfast, lunch, dinner.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Meat / fish dishes products of daily diet – breakfast, lunch, dinner.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Children's menu preparation, technology of cooking.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
-
|
4
|
Topics
|
Preparation of medical nutrition.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Gavriļenko. Elza. Ēdienu gatavošanas tehnoloģija . [Rīga],”Biznesa augstskola Turība”, 2006.195 lpp. (akceptējams izdevums)
2.
Brūvere, Ligita. Pārtikas produktu prečzinība. 1. Daļa, [Rīga], ”Biznesa augstskola Turība”, 2006. 268 lpp. (akceptējams izdevums)
3.
Brūvere, Ligita. Pārtikas produktu prečzinība. 2. Daļa, [Rīga],”Biznesa augstskola Turība”, 2006, 304 lpp. (akceptējams izdevums)
4.
L. Kathleen Mahan, Janice L Raymond. Krause's Food & the Nutrition Care Process. 14th Edition, 2012
Additional Reading
1.
Ēdināšanas darba organizācija skolās un pirmsskolas izglītības iestādēs : rokasgrāmata / [autori: Imants Skrupskis, Ingrīda Millere, Linda Medne ... [u.c.]]. Rīga : Viesnīcu un restorānu mācību centrs, c2007. 2 sēj.
2.
Uzturs : mācību palīglīdzeklis. 1. daļa, Aukstie ēdieni / Latvijas Lauksaimniecības konsultāciju un izglītības atbalsta centrs. Mācību metodiskā darba nodaļa ; sast. V. Kozule.
3.
Baltess Valda Pārtikas ķīmija/ tulk. Jākobsone I., Jākobsons M. R.: LU 1998. - 478 lpp