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Nutritional Cooking Technology
Study Course Description
Course Description Statuss:Approved
Course Description Version:5.00
Study Course Accepted:29.03.2022 14:17:57
| Study Course Information | |||||||||
| Course Code: | SUUK_097 | LQF level: | Level 6 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Clinical Medicine; Nutrition Science | Target Audience: | Medical Services | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Liene Sondore | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Sports and Nutrition | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 3 Cigorinu Street, spk rsu[pnkts]lv, +371 67611559 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 8 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 16 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 32 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 8 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 16 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 32 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy, normal and pathological physiology and biochemistry. Latvian language knowledge. | ||||||||
| 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. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Nutrition cooking technology, introductory lecture. | Lectures | 1.00 | METC | |||||
| 2 | Technological processes of food preparation, their characteristics, terms, concepts. | Lectures | 1.00 | METC | |||||
| 3 | Preparation of a balanced menu according to the legislation of the Republic of Latvia. | Lectures | 1.00 | METC | |||||
| 4 | Technological process of meat / fish dishes. | Lectures | 1.00 | METC | |||||
| 5 | Vegetable dishes. Vegetarian dishes, their division. Technological process of preparing vegetarian and vegetable dishes. | Lectures | 1.00 | METC | |||||
| 6 | Technological process of cereal country dishes. The technological process of egg / milk dishes. | Lectures | 1.00 | METC | |||||
| 7 | Medical nutrition. Technological process of medical nutrition preparation. | Lectures | 1.00 | METC | |||||
| 8 | Children's nutrition. Basic principles of food preparation for children and young people. Cooking for seniors. | Lectures | 1.00 | METC | |||||
| 9 | Cereal products in daily diet – breakfast, lunch, dinner. | Classes | 1.00 | METC | |||||
| 10 | Meat / fish dishes products of daily diet – breakfast, lunch, dinner. | Classes | 1.00 | METC | |||||
| 11 | Children's menu preparation, technology of cooking. | Classes | 1.00 | METC | |||||
| 12 | Preparation of medical nutrition. | Classes | 1.00 | METC | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Nutrition cooking technology, introductory lecture. | Lectures | 1.00 | METC | |||||
| 2 | Technological processes of food preparation, their characteristics, terms, concepts. | Lectures | 1.00 | METC | |||||
| 3 | Preparation of a balanced menu according to the legislation of the Republic of Latvia. | Lectures | 1.00 | METC | |||||
| 4 | Technological process of meat / fish dishes. | Lectures | 1.00 | METC | |||||
| 5 | Vegetable dishes. Vegetarian dishes, their division. Technological process of preparing vegetarian and vegetable dishes. | Lectures | 1.00 | METC | |||||
| 6 | Technological process of cereal country dishes. The technological process of egg / milk dishes. | Lectures | 1.00 | METC | |||||
| 7 | Medical nutrition. Technological process of medical nutrition preparation. | Lectures | 1.00 | METC | |||||
| 8 | Children's nutrition. Basic principles of food preparation for children and young people. Cooking for seniors. | Lectures | 1.00 | METC | |||||
| 9 | Cereal products in daily diet – breakfast, lunch, dinner. | Classes | 1.00 | METC | |||||
| 10 | Meat / fish dishes products of daily diet – breakfast, lunch, dinner. | Classes | 1.00 | METC | |||||
| 11 | Children's menu preparation, technology of cooking. | Classes | 1.00 | METC | |||||
| 12 | Preparation of medical nutrition. | Classes | 1.00 | METC | |||||
| Assessment | |||||||||
| Unaided Work: | Practical work - food recipe development, technological description, nutritional value calculation; cooking according to the course. | ||||||||
| Assessment Criteria: | Written exam which test students' acquired knowledge. 50% exam; 30% independent work 20% attendance. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | Exam | ||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 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: | 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. | ||||||||
| Competencies: | 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. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| 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 | ||||||||
