Content
- Lectures: 65 hours
- Exercises 34 hours
- Independent work: 171 hours
Subject carrier
Description
1. FOODSERVICES ORGANIZATION WITH BASICS OF ECONOMICS
1.1. Public institutes
1.2. Catering establishments
1.3. Catering
1.4. Foodservices systems
2. FOODSERVICES TECHNOLOGICAL PROCEDURES
2.1. Mechanical processing
2.2. Heat treatment
2.3. Cooling
2.4. Change in food weight
2.5. Changes in structure and nutritional value
3. FOODSERVICES TECHNOLOGICAL EQUIPMENT
3.1. Basic equipment
3.2. Apparatus, machines
3.3. Dishes
3.4. Accessories, tools
4. MENU DESIGN
4.1. Systematics of food
4.2. Planning
4.3. Norms, standards calculation
4.4. Recommendations, legislation
5. FOOD QUALITY ASSURANCE
5.1. Vegetables
5.2. Fruit
5.3. Starchy foods
5.4. Protein foods
5.5. Fatty foods
5.6. Spices
5.7. Salt, sugar, sweeteners
6. FOOD PROCUREMENT
6.1. Public orders
6.2. Quality criteria
7. FOOD SAFETY
7.1. Personal hygiene
7.2. Environmental hygiene
7.3. Principles of good production practice
7.4. Principles of good hygiene practice
7.5. Documentation and traceability
7.6. Food poisoning prevention
8. GASTRONOMY
8.1. Traditional Slovenian dishes
8.2. Traditional dishes of different cultures
