Main Field of Study and progress level:
Restaurant and Culinary Arts: First cycle, has only upper-secondary level entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Established by: Department of Food, Nutrition and Culinary Science, 2022-03-07
Revised by: Department of Food, Nutrition and Culinary Science, 2024-02-19
Required Knowledge
General entry requirements
Literature
Valid from:
2024 week 30
The professional chef 9th ed. : Hoboken, N.J. : John Wiley & Sons : c2011 : xix, 1212 p. : ISBN: 9780470421352 Mandatory Search the University Library catalogue
Livsmedelsvetenskap Nylander Annica, Jonsson Lena, Marklinder Ingela, Nydahl Margaretha 2., [rev. och uppdaterade] uppl. : Lund : Studentlitteratur : 2014 : 382 s. : ISBN: 9789144095677 Search the University Library catalogue
The Five Aspect Meal Model Edwards J, Gustafsson I-B Journal of Foodservice : 2008 :
Grönt : välja, hantera, tillaga Westerlind Nina, Skoglöf Magnus, Kimbell Katy Stockholm : Natur & kultur : 2011 : 400 s. : ISBN: 978-91-27-13138-5 (inb.) Search the University Library catalogue
Kött : välja, hantera, tillaga Fällman Håkan, Skoglöf Magnus, Kimbell Katy Stockholm : Natur & kultur : 2009 : 287, [1] s. : ISBN: 978-91-27-11787-7 (inb.) Search the University Library catalogue
Gustafsson Inga-Britt Sensorik och marknadsföring 1. uppl. : Lund : Studentlitteratur : 2014 : 261 s. : ISBN: 9789144079042 Mandatory Search the University Library catalogue
Mölstad Mikael Stora vinskolan Första upplagan : Stockholm : Millhouse : [2020] : 288 sidor : ISBN: 9789185759101 Mandatory Search the University Library catalogue
Öl : upplevelser och kunskap genom teori, provningar och matkombinationer Scander Henrik, Dahlberg Victor, Bäckman Alexander Första upplagan : Kalmar : Grenadine : [2023] : 107 sidor : ISBN: 9789189722132 Mandatory Search the University Library catalogue
Handbok alkohollagen Svensk författningssamling : 2010 : Alkohollagen Mandatory
Robinson Jancis The Oxford companion to wine 4th ed. : Oxford, United Kingdom : Oxford University Press : 2015 : xlvii, 859, [1] pages : ISBN: 9780198705383 Search the University Library catalogue
Praktisk gastronomi : servera på restaurang Jonson Mats, Bagner-Jensmar Miriam, Lindahl Henning, Alfredsson Karin 1. uppl. : Stockholm : Liber : 2008 : 168 s. : ISBN: 978-91-47-08263-6 Mandatory Search the University Library catalogue
