This syllabus is valid: 2008-08-18
and until further notice
Course code: 2MR029
Credit points: 30
Education level: First cycle
Main Field of Study and progress level:
Restaurant Management: First cycle, in-depth level of the course cannot be classified
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Literature
Valid from:
2008 week 34
Livsmedelsteknologi. 3, Animaliska livsmedel Andersen Poul Erner, Risum Jørgen Lund : Studentlitteratur : 1993 : 344 s. : ISBN: 91-44-31781-6 Search the University Library catalogue
Matlagning - en handbok Hallberg Jan-Erik, Hjelmberg Anders 2., [uppdaterade] uppl. : Lund : Studentlitteratur : 2004 : 420 s. : ISBN: 9144034229 Search the University Library catalogue
Mejeriboken : från gräs till konsument Bejram Björn, Pettersson Hans Odense : Erhvervsskolernes Forlag : 2003 : 190 s. : ISBN: 87-7881-441-3 (hft.) Search the University Library catalogue
Livsmedelsteknologi 1, Konserveringsmetoder Andersen Poul Erner, Risum Jørgen Lund : Studentlitteratur : 1991 : 383 s. : ISBN: 91-44-31761-1 Search the University Library catalogue
Livsmedelsteknologi 2, Vegetabiliska livsmedel Andersen Poul Erner, Risum Jørgen Lund : Studentlitteratur : 1993 : 463 s. : ISBN: 91-44-31771-9 Search the University Library catalogue
The Culinary Institute of America Garde manger : the art and craft of the cold kitchen 3rd ed. : Hoboken, N.J. : John Wiley : c2008 : xix, [1], 666 p. : ISBN: 978-0-470-05590-8 (cloth) Search the University Library catalogue
The Culinary Institute of America The professional chef 8th ed. : Hoboken, N.J. : John Wiley & Sons : 2006 : xvi, 1215 p. : ISBN: 0-7645-5734-3 (cloth : alk. paper) Search the University Library catalogue
