Cooking Technology and Design
Course code
KUT6144.LT
old course code
Course title in Estonian
Toiduvalmistamise tehnoloogia ja disain
Course title in English
Cooking Technology and Design
ECTS credits
4.0
Assessment form
Examination
lecturer of 2024/2025 Autumn semester
Not opened for teaching. Click the study programme link below to see the nominal division schedule.
lecturer of 2024/2025 Spring semester
Tiina Vänt (language of instruction:Estonian)
Course aims
To give an overview of the sensory properties of food, to introduce various bakery and confectionery products and drinks. To get to know the specifics of main doughs and the possibilities of using these. To develop the skill of making different doughs, shaping, baking and decorating products. To give opportunity for making decorations from various materials.
Brief description of the course
Organoleptic analysis of food. The role of sensory properties in product quality and development. Factors influencing appetite. Properties of different doughs, production technologies and various bastry products. Physical and chemical processes that take place while baking. Making, cooling, decorating, serving and storing pastry products. The use of chocolate, sugar mass, glaze, etc. in product decoration. Tools and machines used for making bakery and confectionery products. The preparation of hot and cold beverages
Learning outcomes in the course
Upon completing the course the student:
- knows the main technologies for making bakery and confectionery products;
- is able to see the connections between the composition, properties and uses of food items for the production of a quality product;
- is able to prepare various bakery and confectionery products and drinks;
- is able to organize ones' work in the study kitchen, choose suitable tools and machines for the work, prepare products, decorate and serve them appropriately;
- is able to use learned decorating techniques for making unique products;
- is able to implement learned knowledge and skills into product development.
- knows the main technologies for making bakery and confectionery products;
- is able to see the connections between the composition, properties and uses of food items for the production of a quality product;
- is able to prepare various bakery and confectionery products and drinks;
- is able to organize ones' work in the study kitchen, choose suitable tools and machines for the work, prepare products, decorate and serve them appropriately;
- is able to use learned decorating techniques for making unique products;
- is able to implement learned knowledge and skills into product development.
Teacher
Tiina Vänt, MA ja Jaana Taar, PhD
Prerequisite course 1
The course is a prerequisite
Additional information
Independent assignment with materials given in the lecture and a creative task.
The complex exam consists of a written exam and a creative assignment (written overview of the design process and practical preparation of the product).
The complex exam consists of a written exam and a creative assignment (written overview of the design process and practical preparation of the product).
Study programmes containing that course