Study Guide

Objective

The student gets familiar with different vegetable protein products and is able to tell how and from what they are made. The student can evaluate the products environmental impact compared to other protein sources. The student can replace meat or fish with these products and knows how to prepare different types of foods of the products.

Content

- different vegetable protein products and how they are made
- nutritional content of the products
- usage of the products in food production
- vegetable protein products versus meat; wastage, environmental impact, price, cooking time

Materials

Will be announced at the beginning of the course.

Teaching methods

Online course.
Lecture, written and practical assignments independently.

realization.localizedApproveRejectDescription

Approved: The student shows the competence presented in the competence objectives by completing the tasks included in the course.
Failed: The student does not achieve the competence objectives of the course and does not complete all the tasks included in the course.

Further information

The course is primarily for students in the restaurant field.
Food made from plant proteins are prepared during the course.
The raw materials needed to prepare the foods are paid at own costs.

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

Pass: The student shows the knowledge and skills listed in the learning outcomes by completing the required course assignments.
Fail: The student does not reach the learning outcomes of the course and doesn´t pass all the required course assignments.

Assessment methods and criteria

Learning assignments and exercises.