1st Bachelor in Dietetics
Culinary technique ( theory and practice )
< Back
| ECTS Credits | 4 |
|---|---|
| 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 |
|---|---|
| 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.
|
| 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 |
The information contained herein is intended for informational purposes only. The Higher Education Institution disclaims any responsibility with regard to its content.