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Syllabus:

Restaurant and Culinary Arts 1, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Måltids- och restaurangvetenskap 1
This syllabus is valid: 2013-08-26 valid to 2014-08-10 (newer version of the syllabus exists)
Course code: 2MR051
Credit points: 15
Education level: First cycle
Main Field of Study and progress level: Restaurant Management: First cycle, has only upper-secondary level entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science

Required Knowledge

General entry requirements

Literature

Valid from: 2013 week 35

Robinson Jancis
Wines and spirits : understanding style and quality
Rev. ed. : London : Wine and Spirit Education Trust : 2011 : xi, 2-278 s. :
ISBN: 978-1-905819-15-7
Mandatory
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Svensson Jan-Erik
Stora ölboken
1. uppl. : Stockholm : Grenadine : 2013 : 220 s. :
ISBN: 978-91-86287-24-5 (inb.)
Mandatory
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Te : från Sencha till Lapsang
Bjerke Petter, Mauris Vernon, Pe Helén
[Ny utg.] : Stockholm : Natur och kultur : cop. 2008 : 175, [1] s. :
ISBN: 978-91-27-11665-8 (inb.)
Mandatory
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Nilsson Anne
Kaffe : kaffehistoria : rosterierna : baristatipsen
1. uppl. : Stockholm : Grenadine : 2010 : 155 s. :
ISBN: 978-91-86287-01-6 (inb.)
Mandatory
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Praktisk gastronomi : servera på restaurang
Jonson Mats, Bagner-Jensmar Miriam, Lindahl Henning, Alfredsson Karin
1. uppl. : Stockholm : Liber : 2008 : 168 s. :
ISBN: 978-91-47-08263-6
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Livsmedelsvetenskap
Jonsson Lena, Marklinder Ingela, Nydahl Margaretha, Nylander Annica
1 uppl : Studentlitteratur : 2007 : ca 400 s. :
Mandatory

Grönt : välja, hantera, tillaga
Westerlind Nina, Skoglöf Magnus, Kimbell Katy
Stockholm : Natur & kultur : 2011 : 400 s. :
ISBN: 978-91-27-13138-5 (inb.)
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Kött : välja, hantera, tillaga
Fällman Håkan, Skoglöf Magnus, Kimbell Katy
Stockholm : Natur & kultur : 2009 : 287, [1] s. :
ISBN: 978-91-27-11787-7 (inb.)
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Smörgåsbord : alla klassiska recept i modern tappning
Klötzke Gert, Berglund Per-Erik, Wahlström Niclas, Boström Donald
Stockholm : Max Ström : 2009 : 248 s. :
ISBN: 978-91-7126-170-0 (inb.)
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Svensk husmanskost : en samling gamla svenska recept anpassade till vår tids matlagningsmetoder
Wretman Tore, Claesson Stig
[Ny utg.] : Stockholm : Forum : 2008 : 247 s. :
ISBN: 978-91-37-13170-2 (inb.)
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Gustafsson Inga-Britt
Culinary Arts and Meal Science - a new scientific research discipline
Food Service Technology : 2004 :
Artikel i fulltext
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
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Forskningsmetodikens grunder : att planera, genomföra och rapportera en undersökning
Patel Runa, Davidson Bo
4., [uppdaterade] uppl. : Lund : Studentlitteratur : 2011 : 149 s. :
ISBN: 978-91-44-06868-8
Mandatory
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