1st Bachelor in Dietetics
Culinary Technology
< Back
ECTS Credits | 5 |
---|---|
Number of Hours (h/year) | 60 |
Teaching staff | VISINTIN, Annabella |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0010/1 |
Prerequisite | Smattering of chemistry, biochemistry and culinary preparations. |
---|---|
Aims and Objectives | To acquire knowledge on the nutritional composition of food, on their manufacture, their conservation and their preparation in the compliance with the rules of hygiene. To acquire knowledge in compliance with the rules of nutritional balance. |
Description | Principles of hygiene in kitchen : For each nutriment : properties, transformations undergone during handling, operations of storage and conservation; culinary applications. · glucides ; · lipids ; · proteins ; · vitamins ; · mineral salts ; · trace elements ; · water. For each group of food : nutritional interest, manufacture, conservation and applications in kitchen. · the meats (ox ; calf ; pig ; horse ; sheep ; meat offals ; poultries ; pork-butcheries ; game) ; · fish ; · eggs ; · dairy products ; · greasy substances : oils, butter margarine ; · starchy foods - vegetables and fruits ; · drinks ; · sweetened products. Grammages ; Counts of composition ; Food pyramids ; Food rations (adult, pregnant woman, elderly person) ; Rule of composition of the menus. |
Bibliography | Exemples de références :
|
Teaching and Learning Methods | Lectures Self research - articles redaing. |
Assessment Methods | Written examinations + Work on the food groups. |
Notes | In part |
Language | French |
The information contained herein is intended for informational purposes only. The Higher Education Institution disclaims any responsibility with regard to its content.