Nutritional Cooking Technology (SUUK_097)
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.
Prerequisites
Anatomy, normal and pathological physiology and biochemistry. Latvian language knowledge.
Learning outcomes
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.
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.
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.
