ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20109f16Semester: 2016/2017 winter
Name: Confectionery Technology
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. inż. Anna Czubaszek
Language of instruction: Polish
Learning outcomes: Knowledge: Student after completing the course knows the raw materials and the technological processes used in confectionery production, health rules and risks of microbiological contamination occurring in these processes.
Competences: Skills: Students can choose adequate quality of the raw materials and parameters of the technological processes in production of selected confectionery.
Prerequisites:
Course content: The raw materials used in the confectionery production. Technology of confectionery products. Microbiological issues, storage and sanitary problems in confectionery industry.
Recommended literature: 1. Ambroziak Z. Produkcja piekarsko-ciastkarska. Część I. WSiP, Warszawa, 2012. 2. Ambroziak Z. Produkcja piekarsko- ciastkarska. Część II. WSiP, Warszawa, 2012. 3. Dojutrek Cz., Pietrzyk A. Ciastkarstwo. WSiP, Warszawa, 2005. 4. Czasopisma: Przegląd Piekarski i Cukierniczy, Cukiernictwo
Assessment methods: written exam
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