TECHNOLOGICAL ASPECTS
COD. 1002103
DEGREE: Gastronomic science
TYPE OF COURSE: COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
LANGUAGE OF INSTRUCTION: Italian
Learning outcomes of the course unit
The students will be trained about the main food transformations and the process of their production
Course contents summary
Flours and their transformation
Bakery products
Ice cream
Cream
Candy and toffee
Italian pasta
Fruit and vegetables
Seed oils, butter, margarine, shortenings
Sugar, syrups,
Cocoa, Chocolate, Coffee
Teaching methods
The lessons will take place with the aid of computer teaching materials, seminars with experts in the field and guided visits to companies
Assessment methods and criteria
Written examination
NAME OF LECTURER
ACADEMIC YEAR: 2011/2012
YEAR OF STUDY: 3
SEMESTER: Primo Semestre
NUMBER OF CREDITS: 6
CONTACT HOURS 48
