Basics of Cooking Technology
Course code
KUT6153.LT
old course code
Course title in Estonian
Toiduohutus ja toiduvalmistamise tehnoloogia alused
Course title in English
Basics of Cooking Technology
ECTS credits
4.0
Assessment form
Examination
lecturer of 2023/2024 Spring semester
Not opened for teaching. Click the study programme link below to see the nominal division schedule.
lecturer of 2024/2025 Autumn semester
Not opened for teaching. Click the study programme link below to see the nominal division schedule.
Course aims
To acquire basic knowledge in food safety, food handling processes, factors affecting them and the impact of processing on nutrients. To form the skills to handle essential food preparation methods and utensils. Cooling and heating processes, food preparing technology depending on the raw material, demands for cooked dishes. Tableware and table settings.
Brief description of the course
Factors determining food safety. General characteristics and growth-favouring factors of micro-organisms. Food-borne diseases and measures to prevent these. Hygiene criteria in food preparation and preservation. Specification and classification of main dishes. Food preparing methods and utensils. Preparation of vegetables and animal foods. The main and additional methods in the cooling and heating process and composition of dishes. Preparing main dishes on the basis of the raw material. Application of food preparation methods that reduce loss of nutrients. Quality and storage requirements of dishes. Different table settings.
Learning outcomes in the course
Upon completing the course the student:
- is able to assess food safety when handling food and food products and analyze the risks involved;
- knows basic cooking techniques;
- is able to choose suitable tools and cooking method according to food product;
- knows main table setting rules.
- is able to assess food safety when handling food and food products and analyze the risks involved;
- knows basic cooking techniques;
- is able to choose suitable tools and cooking method according to food product;
- knows main table setting rules.
Teacher
Tiina Vänt, MA ja Jaana Taar, PhD
The course is a prerequisite
Study programmes containing that course