Syllabus:

Meal Experiences, 15 credits

Swedish name: Måltidsupplevelser

This syllabus is valid: 2024-01-01 and until further notice

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Syllabus for courses starting before

Course code: 2MR075

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant and Culinary Arts: 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: Department of Food, Nutrition and Culinary Science, 2023-09-13

Literature

Valid from: 2024-01-01

The Oxford companion to wine
Harding Julia., Robinson Jancis., Thomas Tara Q.
Fifth edition, edited by Julia Harding, Jancis Robinson, Tara Q. Thomas. : Oxford : Oxford University Press : 2023 : lii, 885 pages :
ISBN: 0198871317
LIBRIS ID: 3ljd0ks41td16cwq
Mandatory
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Robinson Jancis
Understanding wines : explaining style and quality
London : Wine and Spirit Education Trust : 2022 : vii, 200 s. : :
Mandatory

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
LIBRIS ID: 10727986
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

Eriksson Lars
Att gestalta måltider mise en place, dukning och servering: En metodstudie i servitörens hantverkskunnande
Örebro universitet : 2021 :
Artikel i fulltext
Mandatory

Jamais Michel
Vinet & maten : grunderna, idéerna, det perfekta mötet
Första tryckningen, andra utgåvan : Västra Frölunda : Tukan förlag : [2017] : 257 sidor :
ISBN: 9789176178799
LIBRIS ID: 20031100
Mandatory
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Valid from: 2024 week 1

Robinson Jancis
Understanding wines : explaining style and quality
London : Wine and Spirit Education Trust : 2022 : vii, 200 s. : :
Mandatory

Eriksson Lars
Att gestalta måltider – mise en place, dukning och servering: En metodstudie i servitörens hantverkskunnande
Örebro universitet : 2021 :
Artikel i fulltext
Mandatory