Syllabus:

Restaurant and Culinary Arts 3, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Måltids- och restaurangvetenskap 3

This syllabus is valid: 2021-01-18 and until further notice

Show earlier/later versions of this syllabus Hide revision history for this syllabus

Syllabus for courses starting after 2021-01-18

Syllabus for courses starting between 2016-03-07 and 2021-01-17

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

Syllabus for courses starting between 2014-12-29 and 2015-03-01

Syllabus for courses starting before 2014-12-28

Course code: 2MR053

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: 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

Revised by: Department of Food, Nutrition and Culinary Science, 2020-09-10

Literature

Valid from: 2022 week 1

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

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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Grundläggande mikrobiologi med livsmedelsapplikationer
Thougaard Herluf, Varlund Verner, Møller Madsen René, Blücher Anna
2., uppdaterade och utök. uppl. : Lund : Studentlitteratur : 2007 : 414 s. :
ISBN: 9789144006567
Mandatory
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Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
Upplaga 3 : Stockholm : Liber : [2018] : 877 sidor :
ISBN: 978-91-47-11206-7
Mandatory
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Kalkylering i restaurang
Dernelid Mattias, Grünewald Björn
1. uppl. : Stockholm : Liber : 2011 : 109 s. :
ISBN: 978-91-47-10333-1
Mandatory
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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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Matlagning - en handbok
Hallberg Jan-Erik, Hjelmberg Anders
2., [uppdaterade] uppl. : Lund : Studentlitteratur : 2004 : 420 s. :
ISBN: 9144034229
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Den franske bagaren : surdeg, mat, kärlek
Boudet Sébastien, Kleiner Carl, Hajek Olaf
Stockholm : Bonnier fakta : 2012 : 237 s. :
ISBN: 978-91-7424-236-2 (inb.)
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Livsmedelstabeller.
Skoluppl. : Uppsala : Statens livsmedelsverk : 1990 : 86 s. :
ISBN: 91-7714-014-1
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Robinson Jancis
Understanding wines : explaining style and quality
London : Wine and Spirit Education Trust : 2016 : vii, 200 s. :
ISBN: 9781905819393
Mandatory
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Understanding spirits : explaining style and quality
London : Wine and Spirit Education Trust : 2019 : vii, 224 s. :
ISBN: 9781905819744
Mandatory
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Svensson Jan-Erik
Stora ölboken
Andra upplagan : Kalmar : Grenadine : [2021] : 220 sidor :
ISBN: 9789188397768
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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Robinson Jancis
The Oxford companion to wine
4th ed. : Oxford, United Kingdom : Oxford University Press : 2015 : xlvii, 859, [1] pages :
ISBN: 9780198705383
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Naturligt vin
Broomé Emil, Arvidson Emil
1. pocketuppl. : Stockholm : Natur & Kultur : 2016 : 126 s. :
ISBN: 9789127148857
Search the University Library catalogue

Valid from: 2021 week 3

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

Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
Upplaga 3 : Stockholm : Liber : [2018] : 877 sidor :
ISBN: 978-91-47-11206-7
Mandatory
Search the University Library catalogue

Kalkylering i restaurang
Dernelid Mattias, Grünewald Björn
1. uppl. : Stockholm : Liber : 2011 : 109 s. :
ISBN: 978-91-47-10333-1
Mandatory
Search the University Library catalogue

Grönt : välja, hantera, tillaga
Westerlind Nina, Skoglöf Magnus, Kimbell Katy
Stockholm : Natur & kultur : 2011 : 400 s. :
ISBN: 978-91-27-13138-5 (inb.)
Search the University Library catalogue

Matlagning - en handbok
Hallberg Jan-Erik, Hjelmberg Anders
2., [uppdaterade] uppl. : Lund : Studentlitteratur : 2004 : 420 s. :
ISBN: 9144034229
Search the University Library catalogue

Livsmedelstabeller.
Skoluppl. : Uppsala : Statens livsmedelsverk : 1990 : 86 s. :
ISBN: 91-7714-014-1
Search the University Library catalogue

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
Search the University Library catalogue

Systembolagets kartbok över vinområden
Systembolaget :
Kartbok över vinområden
Mandatory

Naturligt vin
Broomé Emil, Arvidson Emil
1. pocketuppl. : Stockholm : Natur & Kultur : 2016 : 126 s. :
ISBN: 9789127148857
Mandatory
Search the University Library catalogue

Svensson Jan-Erik
Stora ölboken
1. uppl. : Stockholm : Grenadine : 2013 : 220 s. :
ISBN: 978-91-86287-24-5 (inb.)
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Gustafsson Inga-Britt
Sensorik och marknadsföring
1. uppl. : Lund : Studentlitteratur : 2014 : 261 s. :
ISBN: 9789144079042
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