1. IDENTIFICATION
Title of the course: Cooking technology
Section : Régendat in family and social economics
Total number of hours: 25
Language: French
Year: 1
Number periods/week: 2
Number ECTS credits:
Semester: S1
Code : RGD 104
2. DESCRIPTION
Prerequisite:
Nothing
Reference documents for a preparation prior to the course:
VIERLING E., Aliments et boissons : Technologie et aspects réglementaires, publisher Doin, collection
Sciences des aliments, Vélizy, 1998, 188 pages.
Vierling E., Aliments et boissons, filières et produits, publisher Doin, Vélisy, 1999, 223 pages
Goals:
At the end of this course, students will be able:
- to understand and explain the basic cooking techniques
- to apply a given cooking technique to a given kind of food
- to explain the physicochemical and nutritional modifications provoked when a food is cooked
- to describe the notions of liaisons, binders and sauces
- to explain and apply the main purchase criteria to a given kind of food
Content of the course:
1.Cooking
2. Sauces
3. Study of a few foods according to the classification of the food pyramid
Bibliography :
CHEFTEL J-C., CHEFTEL H., Introduction à la biochimie et à la technologie des aliments, Lavoisier
Technique et Documentation, Paris, 1992, 645 pages ;
VIERLING E., Aliments et boissons : Technologie et aspects réglementaires, publisher Doin, collection
Sciences des aliments, Vélizy, 1998, 188 pages.
VIERLING E., Aliments et boissons, filières et produits, publisher Doin, Vélizy, 1999, 223 pages
Status of the course: Compulsory
3. TEACHERS
Michel MAREE
4. METHODOLOGY
Oral presentations with an active participation of the students
Visits to companies working in the studied field
5. ASSESSMENT METHODS
Certificative assessment: oral examination at the end of the semester: students draw lots for two questions, a
main question (60%) and a secondary question (40%)
RGD 104