ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10147o10Semester: 2010/2011 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: Sudents know the structure of nutrition services market in Poland, know new cooking systems and basics of technological design in catering and are able to adopt nutrition principles in food service for different consumer groups, understand hygiene, management and technical needs in different branches of catering.
Competences: Students are prepared to designe, trace, and manage technological process in catering, are able to adopt technological process to specific needs of different consumer groups (eg. school, hospital, army foodservice) can design , and do fiscal management in Foodservice.
Prerequisites: Microbiology, Food Chemistry, Food Technology, Nutrition
Course content: Principles of processing and cooking of different food products. Nutritional properties and safety of food prepared in catering. Modern equipment and management in catering. Basic principles of hygiene in catering.
Recommended literature: 1. Podstawy technologii gastronomicznej, S. Zalewski, WNT Warszawa 1997; 2. Technologia gastronomiczna, U. Arens-Azevado i współautorzy, REA, Warszawa 1998,1999 cz.1-3; 3. Science of cooking, P. Barham, Springer-Verlag Berlin 2001; 4. Wybrane pozycje źródłowe z bieżącego piśmiennictwa polskiego i zagranicznego (Menu, Przegląd Gastronomiczny, Food Service oraz inne wskazane przez wykładowcę).
Assessment methods: Written exam – minimum knowledge level of 60%.
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