1st Bachelor in Dietetics
Culinary technique ( theory and practice )
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ECTS Credits | 4 |
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Number of Hours (h/year) | 90 |
Teaching staff | BIQUET, Sabine DE COCK, Caroline de HAAS, Anne KIRICZUK, Nathalie LABEYE, Nicole |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0005/1 |
Prerequisite | Rule of 3. Knowledge of the metric system |
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Aims and Objectives | To master techniques of food preparation and cooking. |
Description | For each theme, students prepare a complete meal : · Preparation of vegetables. · Emulsified sauces ( French dressing…) · Roux-based sauces. · Cooking in water. · Steamed. · Preparation of soups. · Braised in the oven. · Grilled. · In sauce · With grease. · Fried. · Different desserts.
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Bibliography | MATHIOT G., La cuisine pour tous, Livre de poche, 1995 |
Teaching and Learning Methods | Tutorials |
Assessment Methods | Written examinations Projects or practical work |
Notes | Yes |
Language | French |
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