Syllabus:

Creative Cooking, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Kreativ matlagning

This syllabus is valid: 2011-09-05 valid to 2011-09-18 (newer version of the syllabus exists)

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Syllabus for courses starting after 2014-08-11

Syllabus for courses starting between 2012-09-03 and 2014-08-10

Syllabus for courses starting between 2011-09-19 and 2012-09-02

Syllabus for courses starting between 2011-09-05 and 2011-09-18

Syllabus for courses starting before 2011-09-04

Course code: 2MR021

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

Required Knowledge

Admission to the course requires the following completed courses: The chemistry and sensorics of food 15 credits, Food and drink 15 credits and Food and health 15 credits and at least a Pass for the course The basics of gastronomy 15 credits or documented or documented basic skills within cooking, baking, handling with raw products, meal planning and writing recipe skills and general entry requirements and documented solid professional experience.

Literature

Valid from: 2011 week 36

Professional cooking
Gisslen Wayne, Smith J. Gerard
7th ed. : Hoboken, N.J. : John Wiley & Sons : c2011 : xxxi, 1088 p. :
ISBN: 978-0-470-19752-3 (Higher Education cloth)
Mandatory
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