The course aims to provide students with knowledge of the commodity characteristics of foods and the use of special tender specifications in foodservice. One other purpose is teaching the preparation methods of gastronomic formulations with different ties (cool/warm, chilled, frozen), assessing their effects on nutritional components.
Expected learning outcomes
At the end of the course the student will learn how to identify and managing supplies of foodstuff and he will be able to understand foodservice catering tenders specifications in appreciating the qualitative aspects. He will learn skills to identify nutritional changes according to the cooking processes.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)