2nd Bachelor in Dietetics
Technology of the collective restoration
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| ECTS Credits | 2 |
|---|---|
| Number of Hours (h/year) | 30 |
| Teaching staff | BIQUET, Sabine |
| Course Unit | Compulsory |
| Term | Quad. 1 and 2 |
| Code | PARA-D_DIET0009/2 |
| Prerequisite | Notions of hygiene. Command of adult nutrition. Command of food composition table. Command of culinary terms |
|---|---|
| Aims and Objectives | To acquire knowledge in the field of the technologies and the hygiene of meals production in communities since the development of the menu until the consumption of the dishes. |
| Description | Community nutrition · General problems related to the community · The complete food in community: errors, rules of development of the menus and food plannings · Summarizing exercises. Problems of hygiene in community · HACCP standards (Analysis of the critical point risks of control for their command) Meals delivery Various modes of distribution, food cooking and the consequences of these operations on the nutritional value of food. |
| Bibliography | MAINCENT M., Technologie culinaire, BPI, Paris, 1995. QUITTET Catherine et NELIS Helen, HACCP pour PME et Artisans, Les presses agronomiques de Gembloux, 1999. GUY Philippe, HACCP en restauration, BPI, Paris 1998. BARATTO A., Production culinaire Nathan, Paris, 1998 AMBROISE M., Les ANC pour la population française, Tec & Doc, Paris 2001 |
| Teaching and Learning Methods | Lectures Tutorials |
| Assessment Methods | Written examinations Continuous assessment |
| Notes | Yes |
| Language | French |
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