Production Technology (PR) (6cr)

Objective

The students are able to plan and develop the daily operations of a catering service unit. They broaden their know-how in foodstuffs and food economy. They can use new ingredients and cooking methods, as well as comparing their suitability for the operations of different catering service units, also regarding the constituents of quality. They know the chemical compounds of foodstuffs and understand their reactions during the handling of food and cooking.

Content

An individual plan for the course; different dishes, the pricing of portions; chemical reactions in food, test arrangements; product knowledge, the present state of foodstuff industry, familiarisation with the trade.

Qualifications

The students know the composition of foodstuffs and master their handling and use in cooking. They master the basic cooking methods and the display of food. They are able to work economically, ergonomically and hygienically.

Assessment criteria, satisfactory (1)

Active participation in contact lessons, successfully completed assignments, self-assessment based on one’s own personal study plan.