Study Guide

Objective

Students will be familiar with the use, properties and quality of vegetable and berrys. They will also be exploit the more common production processes and the factors influencing quality and safety.

Content

- vegetables ang berries as a raw material of food products
- storage methods for various vegetables and berries
- processing methods for various vegetables and berries

Materials

Lecturematerials

Teaching methods

Lectures and laboratory excercises

Student workload

28h of lectures and 16h of laboratory excercises

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows basic edible vegetables and the general processing of berry products manufacturing.

Assessment criteria, good (3)

The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.

Assessment criteria, excellent (5)

The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Assessment criteria, good (3)

The student knows basic edible vegetables and the general processing of berry products manufacturing.

Assessment criteria, excellent (5)

The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.

Assessment criteria, approved/failed

The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Qualifications

Food processes