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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: 2015-03-02 valid to 2016-03-06 (newer version of the syllabus exists)
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
Established by: Director of Umeå School of Restaurant and Culinary Arts, 2013-11-12
Revised by: Director of Umeå School of Restaurant and Culinary Arts, 2015-02-23

Literature

Valid from: 2015 week 10

The professional chef
9th ed. : Hoboken, N.J. : John Wiley & Sons : c2011 : xix, 1212 p. :
ISBN: 9780470421352
Mandatory
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Jonsson Lenad 1947-
Livsmedelsvetenskap
1. uppl. : Lund : Studentlitteratur : 2007 : 395 s. :
http://www.studentlitteratur.se/omslagsbild/artnr/32124-01/height/320/width/320/bild.jpg
ISBN: 978-91-44-04346-3
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
2., [rev.] uppl. : Malmö : Liber : 2011 : 690 s. :
ISBN: 978-91-47-09068-6
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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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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Matlagning - en handbok
Hallberg Jan-Erik, Hjelmberg Anders
2., [uppdaterade] uppl. : Lund : Studentlitteratur : 2004 : 420 s. :
ISBN: 9144034229
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Husmanskonst
Mannerström Leif, Melander Tord
Stockholm : Prisma : 2006 : 255, [1] s. :
ISBN: 91-518-4462-1 (inb.)
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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
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.)
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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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Gustafsson Inga-Britt
Sensorik och marknadsföring
1. uppl. : Lund : Studentlitteratur : 2014 : 261 s. :
ISBN: 9789144079042
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