Syllabus:

Introduction to Gastronomy, 15 Credits

The course is discontinued from 2024-11-25

Swedish name: Gastronomins grunder

This syllabus is valid: 2008-03-03 valid to 2012-02-26 (newer version of the syllabus exists)

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Syllabus for courses starting after 2012-02-27

Syllabus for courses starting before 2012-02-26

Course code: 2MR018

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, in-depth level of the course cannot be classified

Grading scale: Pass with distinction, Pass, Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Literature

Valid from: 2012 week 3

Vikttabell
[Ny uppl.] : Uppsala : Statens livsmedelsverk : 1999 : 48 s. :
ISBN: 91-7714-117-2
Mandatory
Search the University Library catalogue
Livsmedelstabeller.
Skoluppl. : Uppsala : Statens livsmedelsverk : 1990 : 86 s. :
ISBN: 91-7714-014-1
Mandatory
Search the University Library catalogue
Werle, Cox L, J
Ingredients
Könemann im Tandem : 2005 :
Mandatory
Professional cooking
Gisslen Wayne, Smith J. Gerard
7th ed. : Hoboken, N.J. : John Wiley & Sons : c2011 : xxxi, 1088 p. :
ISBN: 978-0-470-19752-3 (Higher Education cloth)
Mandatory
Search the University Library catalogue
Matlagning - en handbok
Hallberg Jan-Erik, Hjelmberg Anders
2., [uppdaterade] uppl. : Lund : Studentlitteratur : 2004 : 420 s. :
ISBN: 9144034229
Search the University Library catalogue
Bröd
Hedh Jan, Andersson Klas
2. uppl. : Stockholm : Norstedt : 2009 : 239 s. :
ISBN: 978-91-1-302547-6 (inb.)
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Jägarens nya kokbok : från jakt till dukat bord
Klötzke Gert, Mörner Torsten
Stockholm : Prisma : cop. 2005 : 192 s. :
ISBN: 91-518-4368-4 (inb.)
Search the University Library catalogue
Husmanskonst
Mannerström Leif, Melander Tord
Stockholm : Prisma : 2006 : 255, [1] s. :
ISBN: 91-518-4462-1 (inb.)
Search the University Library catalogue
Kött : välja, hantera, tillaga
Fällman Håkan, Skoglöf Magnus, Kimbell Katy
Stockholm : Natur & kultur : 2009 : 287, [1] s. :
ISBN: 978-91-27-11787-7 (inb.)
Search the University Library catalogue
Valid from: 2008 week 9

The Culinary Institute of America
The professional chef
8th ed. : Hoboken, N.J. : John Wiley & Sons : 2006 : xvi, 1215 p. :
ISBN: 0-7645-5734-3 (cloth : alk. paper)
Search the University Library catalogue
Vikttabell
[Ny uppl.] : Uppsala : Statens livsmedelsverk : 1999 : 48 s. :
ISBN: 91-7714-117-2
Search the University Library catalogue
Matlagning - en handbok
Hallberg Jan-Erik, Hjelmberg Anders
2., [uppdaterade] uppl. : Lund : Studentlitteratur : 2004 : 420 s. :
ISBN: 9144034229
Search the University Library catalogue
Hedh Jan
Bröd
Stockholm : Prisma : 2004 : 239, [1] s. :
ISBN: 91-518-4259-9 (inb.)
Search the University Library catalogue
Jägarens nya kokbok : från jakt till dukat bord
Klötzke Gert, Mörner Torsten
Stockholm : Prisma : cop. 2005 : 192 s. :
ISBN: 91-518-4368-4 (inb.)
Search the University Library catalogue
Husmanskonst
Mannerström Leif, Melander Tord
Stockholm : Prisma : 2006 : 255, [1] s. :
ISBN: 91-518-4462-1 (inb.)
Search the University Library catalogue

Introduction to Gastronomy, 15 Credits

The course is discontinued from 2024-11-25

Literature

Valid from: 2012 week 3

Valid from: 2008 week 9

Umeå University