Food Preparation Processes

Course Description

COURSE CONTENT

• Basic Food Preparation Processes (mechanical)
• Basic Food Preparation Processes (thermal)
• Basic Food Preparation Processes (cooling)
• Influence of commercial cookery techniques on nutritive and culinary characteristics of fruit and vegetables 
• Influence of commercial cookery techniques on nutritive and culinary characteristics of eggs and meat
• Influence of cooking thermal processes on oil stability
• Culinary properties of dairy and dough products
• Common additives used in cooking
• Daily meals. The essentials of menu design and construction
• Food Service systems Part I
• Food Service systems Part II
• Centralised  food service system Part I
• Centralised  food service system Part II
• Industrial production of pre-prepared and ready meals Part I
• Industrial production of pre-prepared and ready meals Part II

LEARNING OUTCOMES

• describe cooking techniques and their effects on nutritive and culinary properties of food
• describe role of additives used in cooking
• define food service systems
• define daily meals, classify types of menus
• apply gained skills and knowledge in calculation associated with culinary operations in commercial kitchens and food service industries
• analyze kitchens and centralised food preparation systems facilities coupled with  technological  and organizational solutions
• define distribution of foodstuffs by degree of processing and preparation
• define basic processes in industrial food services

To enrol in this course, the following courses must be completed:

• Food Microbiology
• Chemistry and Biochemistry of Food