Healthy Food Preparation I (SUUK_207)
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.
Prerequisites
Anatomy, normal and pathological physiology and biochemistry. Knowledge of the official language.
Learning outcomes
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.
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.
As a result of the study course students will be able to evaluate the nutrition technologies of catering establishments, menus.
Study course planning
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Nutrition, RFUN | 4 | Bachelor’s | Required | Liene Sondore |
