Study Guide

Objective

The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

Content

- Food production methods (cook & hold/serve, cook & chill, cook cold, sous vide ym.) and equipment technology
- Research methods of sensory, hygienic and nutritional quality
- Measuring energy consumption of equipments and processes, evaluating costs of production methods

Materials

Will be announced at the beginning of studies.

Teaching methods

Lectures, exercises and learning assignments.

Student workload

135h
- contact lessons 45h
-independent studies 90h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows how to make by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can identify the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can evaluate energy and cost efficiency of production processes and is able to use the knowledge in production planning and product development.

Assessment criteria, good (3)

The student can make food by using different production methods and modern technology and understands the influence of the production method on the quality of the products The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

Assessment criteria, excellent (5)

The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.

Assessment methods and criteria

- Active participation (presence 80 %), development task.

Qualifications

Food service production
Foodstuffs and Nutrition