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 2024/2025 Autumn semester

Tiina Vänt (language of instruction:Estonian)

lecturer of 2024/2025 Spring 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.

Teacher

Tiina Vänt, MA ja Jaana Taar, PhD

The course is a prerequisite

Study programmes containing that course

Natural Sciences (MLL2B/24.LT)
Swedish Philology (GRR3B/23.HT)
Natural Sciences (MLL2B/23.LT)