Syllabus:

Restaurant and Culinary Arts 3, 15 credits

Swedish name: Måltids- och restaurangvetenskap 3

This syllabus is valid: 2023-01-09 valid to 2024-12-29 (newer version of the syllabus exists)

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Syllabus for courses starting after 2024-12-30

Syllabus for courses starting before 2024-12-29

Course code: 2MR073

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant and Culinary Arts: First cycle, has less than 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: Department of Food, Nutrition and Culinary Science, 2022-09-08

Literature

Valid from: 2024 week 1

The professional chef
9th ed. : Hoboken, N.J. : John Wiley & Sons : c2011 : xix, 1212 p. :
ISBN: 9780470421352
Mandatory
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Livsmedelsvetenskap
Nylander Annica, Jonsson Lena, Marklinder Ingela, Nydahl Margaretha
2., [rev. och uppdaterade] uppl. : Lund : Studentlitteratur : 2014 : 382 s. :
ISBN: 9789144095677
Mandatory
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Kokkonst och värdskap
Orre Ia, Wachtmeister Ebba
Malmö : Bokförlaget Arena : [2022] : 301 sidor :
ISBN: 9789178435708
Mandatory
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The sustainable chef : the environment in culinary arts, restaurants, and hospitality
Gössling Stefan, Hall Colin Michael
Abington, Oxon : Routledge : 2022 : xv, 328 pages :
ISBN: 9781138733701
Mandatory
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Summary report of the EAT Lancet commission - Food planet health
The EAT-Lancet Commission :
Mandatory

When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants
Carrillo Ocampo Julia Cristina, Marshall Matilda, Wellton Lotte, Jonsson Inger M.
Elsevier : 2021 :

The globalization of food
Inglis David, Gimlin Debra L.
Oxford : Berg : 2009 : viii, 296 p. :
ISBN: 1845208161
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Robinson Jancis
Understanding wines : explaining style and quality
London : Wine and Spirit Education Trust : 2022 : vii, 200 s. : :
Mandatory

Öl : upplevelser och kunskap genom teori, provningar och matkombinationer
Scander Henrik, Dahlberg Victor, Bäckman Alexander
Första upplagan : Kalmar : Grenadine : [2023] : 107 sidor :
ISBN: 9789189722132
Mandatory
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The Oxford Companion to Wine / edited by Julia Harding, Jancis Robinson OBE MW, and Tara Q. Thomas
uuuu-uuuu :
Online access for UMUB
ISBN: 9780192644800
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Skålén Per
Tjänstelogik
1. uppl. : Lund : Studentlitteratur : 2016 : 138 s. :
ISBN: 9789144107608
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
Mandatory
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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

Valid from: 2023 week 2

The professional chef
9th ed. : Hoboken, N.J. : John Wiley & Sons : c2011 : xix, 1212 p. :
ISBN: 9780470421352
Mandatory
Search the University Library catalogue

Kokkonst och värdskap
Orre Ia, Wachtmeister Ebba
Malmö : Bokförlaget Arena : [2022] : 301 sidor :
ISBN: 9789178435708
Mandatory
Search the University Library catalogue

Summary report of the EAT Lancet commission - Food planet health
The EAT-Lancet Commission :
Mandatory

The globalization of food
Inglis David, Gimlin Debra L.
Oxford : Berg : 2009 : viii, 296 p. :
ISBN: 1845208161
Search the University Library catalogue

Robinson Jancis
Understanding wines : explaining style and quality
London : Wine and Spirit Education Trust : 2016 : vii, 200 s. :
ISBN: 9781905819393
Mandatory
Search the University Library catalogue

Robinson Jancis
The Oxford companion to wine
4th ed. : Oxford, United Kingdom : Oxford University Press : 2015 : xlvii, 859, [1] pages :
ISBN: 9780198705383
Search the University Library catalogue