ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10147o13Semester: 2013/2014 winter
Name: Basics of Catering Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Danuta Figurska – Ciura
Language of instruction: Polish
Learning outcomes: Knowledge: Student shows the relationship of technology catering to rational nutrition. He can assess the quality and suitability of raw materials in foodservice technology. He knows and distinguishes between the elements of technical equipment. Distinguishes between types of culinary preparation. Describes the methods and techniques of production of various dishes. It lists and describes the methods of heat treatment, explains the processes occurring in food during the cooking process. Sets out the basic rules of hygiene and organization of work in catering establishments. Is able to characterize basic technical requirements for machinery, equipment and small equipment used in food production technology. He knows the basic rules of customer service. Skills: Student is able to design, monitor and supervise the production process in the food service facility. Defines the basic organizational and technical conditions of the plant. Selects the recipes and use them. Operate machinery and equipment according to specifications and safety regulations. Selects the technical equipment for different jobs. Calculates the demand for raw materials and materials necessary for production. Planned production process at the catering plant. Specifies requirements for sanitary food and beverage establishments. Performs the activities associated with the production of food and consumer service in a variety of catering establishments.
Competences: Social skills (attitudes): Student is aware of the processes occurring in the catering and is aware of foodservice role in implementing the principles of rational nutrition Is active in learning and teamwork. Takes care of Polish culinary customs and traditions and is open to the culinary traditions of other nations. Proceed in accordance with the laws and rules of professional ethics. The student is open to the implementation of new technical and technological solutions in catering establishments.
Prerequisites: Food chemistry, Microbiology, Food technology, Human nutrition, Mechanics, Basic food law, Quality management systems.
Course content: The importance of catering technology in human nutrition and culture creating. Basic processes in the production of food. The quality of raw materials and the safety of food production in catering establishments. Basic equipment and conditions of economic organization and catering establishments. Legislation concerning hygiene requirements, health and base principles of quality assurance systems implementation in gastronomy. Basic operation of the consumer.
Recommended literature: 1. The theory of catering, Kinston R., Ceserani V., EPD of Hadoker and Stoghton Ltd.,1992; 2. Podstawy technologii gastronomicznej, Zalewski S., WNT 1997; 3. Wyposażenie zakładów gastronomicznych z elementami projektowania, Neryng A. ,Wydawnictwo SGGW 1999; 4. Higiena produkcji żywności, Kołożyn – Krajewska D., Wydawnictwo SGGW 2001.
Assessment methods: Written exam.
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