Syllabus:

Creative Cooking, 15 Credits

Swedish name: Kreativ matlagning

This syllabus is valid: 2007-06-25 and until further notice

Course code: 2MR048

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, has at least 60 credits in first-cycle course/s as entry requirements

Grading scale: Three-grade scale

Responsible department: Department of Food, Nutrition and Culinary Science

Creative Cooking is an advanced course in cooking where large scope is devoted to composition and preparation of à la carte dishes with both classical and modern cooking techniques. Emphasis is placed on creativity. Current trends in cooking are reflected in the course. The students are trained in menu composition and recipe writing. The students also participate in the planning and preparation of dishes for banquet sessions.

Expected learning outcomes

On completion of the course the student should be able to compose and prepare creative à la carte dishes with classical and modern techniques based on a given list of raw materials, demonstrate basic skills in menu composition, write recipes and plan working order independently and in a group based on given prerequisites and participate in the planning and preparation of dishes for banquet sessions.

Required Knowledge

Admission to the course requires the following completed courses: The chemistry and sensorics of food 15 credits, Food and drink 15 credits and Food and health 15 credits and at least a Pass for the course The basics of gastronomy 15 credits or documented basic skills witin cooking, baking, handling with raw products, meal planning, writing recipie skills and general entry requirements and documented solid professional experience.

Form of instruction

The teaching is organised in the form of practical exercises in the kitchen, individually or in a group. The teaching is also conducted in the form of work with recipes, individually or in a group. Some of the teaching in the kitchen may take place in the evening and outside campus. Practical exercises in the kitchen are compulsory.

Examination modes

The course is examined through assessment of the practical work in the kitchen, a practical test at the end of the course and through continuous written assignments. The mark constitutes a summarising assessment of the results of the different parts of the examination and is decided when all the compulsory parts have been completed and passed. A three-grade marking scale is applied with Fail, Pass and Pass with Distinction. Students who did not pass the ordinary examination session may have another examination session. Students who have passed a test are not allowed to take a new test to get a higher mark. A student who has failed two tests for a course or a part of a course has the right to demand that a new examiner be appointed, unless there are special reasons to the contrary. Such a demand is to be submitted in writing to the Manager of the Unit for Umeå University School of Restaurant and Culinary Arts.

Literature