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Syllabus:

Restaurant and Culinary Arts 4, Gastronomy and Creative Cooking, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Måltids- och restaurangvetenskap 4, inriktning gastronomi och kreativ matlagning
This syllabus is valid: 2016-01-11 valid to 2017-01-01 (newer version of the syllabus exists)
Course code: 2MR054
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
Established by: Director of Umeå School of Restaurant and Culinary Arts, 2014-12-16
Revised by: Director of Umeå School of Restaurant and Culinary Arts, 2015-12-14

Literature

Valid from: 2016 week 2

Handbok alkohollagen.
Stockholm : Statens folkhälsoinstitut : 2002 : 1 vol. (lösbl.) :
ISBN: 91-7557-174-9 (i ringpärm)
Mandatory
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Livsmedelslagen
Livsmedelsverket :
Livsmedelsverket
Mandatory

Bergh Kurt
Kemikompendium
Inst för kostvetenskap : 2008 :
Mandatory

Livsmedelskemi : kompendium för YTH
Granfeldt Yvonne, Siljeström Monica
[ Ny utg.] : Lund : 1998 : 115 s. :
Mandatory

Kemin i maten
Sandberg Ulla, Wahlström Ebba
Stockholm : KRC : 2001 : 96 s. :
Mandatory

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
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