Syllabus:

Qualified cooking, 30 credits

The course is discontinued from 2024-11-25

Swedish name: Kvalificerad matlagning

This syllabus is valid: 2008-08-18 and until further notice

Course code: 2MR029

Credit points: 30

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: 2008 week 34

Livsmedelsteknologi. 3, Animaliska livsmedel
Andersen Poul Erner, Risum Jørgen
Lund : Studentlitteratur : 1993 : 344 s. :
ISBN: 91-44-31781-6
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Matlagning - en handbok
Hallberg Jan-Erik, Hjelmberg Anders
2., [uppdaterade] uppl. : Lund : Studentlitteratur : 2004 : 420 s. :
ISBN: 9144034229
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Mejeriboken : från gräs till konsument
Bejram Björn, Pettersson Hans
Odense : Erhvervsskolernes Forlag : 2003 : 190 s. :
ISBN: 87-7881-441-3 (hft.)
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Livsmedelsteknologi 1, Konserveringsmetoder
Andersen Poul Erner, Risum Jørgen
Lund : Studentlitteratur : 1991 : 383 s. :
ISBN: 91-44-31761-1
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Livsmedelsteknologi 2, Vegetabiliska livsmedel
Andersen Poul Erner, Risum Jørgen
Lund : Studentlitteratur : 1993 : 463 s. :
ISBN: 91-44-31771-9
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The Culinary Institute of America
Garde manger : the art and craft of the cold kitchen
3rd ed. : Hoboken, N.J. : John Wiley : c2008 : xix, [1], 666 p. :
ISBN: 978-0-470-05590-8 (cloth)
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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)
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