2nd Bachelor in Dietetics

Culinary technique (theory and practice)

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ECTS Credits3
Number of Hours (h/year)60
Teaching staffLOHEST, Dominique
STEILS, Annette
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0005/2
Prerequisite

Command of traditional culinary techniques

Theoretical and practical command of courses of nutrition of year1 Command of the rules of hygiene

Aims and Objectives

To check the adequacy of the nutritional contributions of a recipe within the framework of the dietetic prescription of the patient or the community

To adapt and carry out culinary recipes or preparations in a presentable and hygienic way, for a particular situation or a pathology

To organize work in avoiding the wastes of time and wasting

To draw up the list of the orders for the preparation of a menu

Description

Study and practical production of balanced menus for infants, pregnant women, healthy adults, old people, for subjects with masticatory problems, patients suffering from obesity, d'hyperlipemia, cardiac ,hepatical ,renal insuficiency, renal lithiasis, diabetes, digestive diseases, vegetarians.

Bibliography

MARTIN A. coordinateur, Apports Nutritionnels conseillés pour la population française, Ed. Tech & Doc, Paris, 2001

BIESALSKI H.-K, GRIMM P., Atlas de poche de Nutrition, Ed. Maloine, 1999.

VAN DAMME - LOMBAERTS R., Tous à table, Guide pour enfants avec insuffisance rénale chronique, Ed. Universitaire Ziekenhuizen Leuven, 1995

L’encyclopédie des aliments, France Loisirs, Paris, 1996.

BECHER D., Tables de composition des aliments, Nubel 2000, Paul Lambin.

NEYRAT P., Les produits du marché, Ed. Larousse, Bordas, 1998.

Teaching and Learning MethodsTutorials
Assessment MethodsWritten examinations
NotesIn part
LanguageFrench

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