Syllabus:

Knowledge of Wine and Gastronomy, 15 Credits

Swedish name: Vinkunskap och matlagning

This syllabus is valid: 2015-03-02 valid to 2016-03-06 (newer version of the syllabus exists)

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Syllabus for courses starting between 2018-01-22 and 2019-02-17

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Syllabus for courses starting between 2016-03-07 and 2017-01-01

Syllabus for courses starting between 2015-03-02 and 2016-03-06

Syllabus for courses starting before 2015-03-01

Course code: 2MR046

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, has at least 60 credits in first-cycle course/s as entry requirements

Grading scale: Pass with distinction, Pass, Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Established by: Director of Umeå School of Restaurant and Culinary Arts, 2014-12-16

Revised by: Director of Umeå School of Restaurant and Culinary Arts, 2015-02-23

Literature

Valid from: 2016 week 2

The perfect meal [electronic resource] : the multisensory science of food and dining
Spence Charles, Piqueras-Fiszman Betina
1 online resource. :
Access to the Wiley online version restricted; authentication may be required
ISBN: 9781118491003 (electronic bk.)
Mandatory
Search the University Library catalogue
Flavor network and the principles of food pairing
Ahn Yy, Ahnert Se, Bagrow JP, Barbasi AL
Scientific Reports : 2011 :
Mandatory
Creative design - an efficient tool for product development.
Naes T, Nyvold T E
2004 : pages s 97-104. :
Mandatory
The Five Aspects Meal Model: a tool for developing meal services in restaurants
Gustafsson Inga-Britt, Öström Åsa, Johansson Jesper, Mossberg Lena
Journal of Foodservice : 2006 :
Artikel i fulltext
Mandatory
Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
2., [rev.] uppl. : Malmö : Liber : 2011 : 690 s. :
ISBN: 978-91-47-09068-6
Mandatory
Search the University Library catalogue
Valid from: 2015 week 10

The perfect meal [electronic resource] : the multisensory science of food and dining
Spence Charles, Piqueras-Fiszman Betina
1 online resource. :
Access to the Wiley online version restricted; authentication may be required
ISBN: 9781118491003 (electronic bk.)
Mandatory
Search the University Library catalogue
Flavor network and the principles of food pairing
Ahn Yy, Ahnert Se, Bagrow JP, Barbasi AL
Scientific Reports : 2011 :
Mandatory
Creative design - an efficient tool for product development.
Naes T, Nyvold T E
2004 : pages s 97-104. :
Mandatory
The Five Aspects Meal Model: a tool for developing meal services in restaurants
Gustafsson Inga-Britt, Öström Åsa, Johansson Jesper, Mossberg Lena
Journal of Foodservice : 2006 :
Artikel i fulltext
Mandatory

Knowledge of Wine and Gastronomy, 15 Credits

Literature

Valid from: 2016 week 2

Valid from: 2015 week 10

Umeå University