Course syllabus P15-0139-B - Technology of food preparation (FBFS - WS 2020/2021)

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University:
Slovak University of Agriculture in Nitra
Faculty:
Faculty of Biotechnology and Food Sciences
Course unit code: P15-0139-B
Course unit title:
Technology of food preparation
Planned types, learning activities and teaching methods:
lecture2 hours weekly / 26 hours per semester of study (on-site method)
seminar2 hours weekly / 26 hours per semester of study (on-site method)

Credits:
6
Semester:
Food and technology in gastronomy - bachelor (required), 3. semester
Level of study:
1.
Prerequisites for registration: none
Assesment methods :
written exam
Learning outcomes of the course unit:
After completion of the subject the student understands changes in proteins, fats, carbohydrates, minerals, vitamins during various cooking processes. Absolvent obtains informations about basic ways of preparing food such as cooking, frying, gratin and etc.
Course contents:
Evaluation of proteins, fats, carbohydrates, minerals, vitamins. Evaluation of carcinogenits substance formation, interaction between food substances, basic principles of food preparation - cooking, freezing, cooling, roast, gratin, frying, microwave heating and etc.
Recommended or required reading:
Basic:
HABÁNOVÁ, M. -- HABÁN, M. Úprava potravín a stravovanie. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2016. 222 p. ISBN 978-80-552-1585-3.

Language of instruction: Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 22

A
B
C
D
EFX
22,7 %
13,6 %
31,8 %
13,6 %
18,3 %
0 %
Name of lecturer(s): prof. Ing. Peter Haščík, PhD. (examiner, instructor, lecturer, person responsible for course)
Ing. Mgr. Adriana Pavelková, PhD. (examiner, instructor, lecturer)
Ing. Jana Tkáčová, PhD. (examiner, instructor, lecturer)
Last modification:
24. 10. 2019
Supervisor:
prof. Ing. Peter Haščík, PhD. and programme supervisor


Last modification made by Ing. Martin Mastík, PhD. on 10/24/2019.

Type of output: