This syllabus is valid: 2023-01-09
and until further notice
Course code: 2MR073
Credit points: 15
Education level: First cycle
Main Field of Study and progress level:
Restaurant and Culinary Arts: First cycle, has less than 60 credits in first-cycle course/s as entry requirements
Grading scale: Three-grade scale
Responsible department: Department of Food, Nutrition and Culinary Science
Established by: Department of Food, Nutrition and Culinary Science, 2022-09-08
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 Mandatory Search the University Library catalogue
Kokkonst och värdskap Orre Ia, Wachtmeister Ebba Malmö : Bokförlaget Arena : [2022] : 301 sidor : ISBN: 9789178435708 Mandatory Search the University Library catalogue
The sustainable chef : the environment in culinary arts, restaurants, and hospitality Gössling Stefan, Hall Colin Michael Abington, Oxon : Routledge : 2022 : xv, 328 pages : ISBN: 9781138733701 Mandatory Search the University Library catalogue
The sustainable chef : the environment in culinary arts, restaurants, and hospitality Gössling Stefan, Hall Colin Michael Abington, Oxon : Routledge : 2022 : xv, 328 pages : ISBN: 9781138733701 Search the University Library catalogue
When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants Carrillo Ocampo Julia Cristina, Marshall Matilda, Wellton Lotte, Jonsson Inger M. Elsevier : 2021 : http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-190743
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
The Five Aspects Meal Model: a tool for developing meal services in restaurants Gustafsson Inga-Britt, Öström Åsa, Johansson Jesper, Mossberg Lena Journal of Foodservice : 2006 : Artikel i fulltext Mandatory
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 Mandatory Search the University Library catalogue
Kokkonst och värdskap Orre Ia, Wachtmeister Ebba Malmö : Bokförlaget Arena : [2022] : 301 sidor : ISBN: 9789178435708 Mandatory Search the University Library catalogue
The sustainable chef : the environment in culinary arts, restaurants, and hospitality Gössling Stefan, Hall Colin Michael Abington, Oxon : Routledge : 2022 : xv, 328 pages : ISBN: 9781138733701 Mandatory Search the University Library catalogue
The sustainable chef : the environment in culinary arts, restaurants, and hospitality Gössling Stefan, Hall Colin Michael Abington, Oxon : Routledge : 2022 : xv, 328 pages : ISBN: 9781138733701 Search the University Library catalogue
When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants Carrillo Ocampo Julia Cristina, Marshall Matilda, Wellton Lotte, Jonsson Inger M. Elsevier : 2021 : http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-190743
Robinson Jancis Understanding wines : explaining style and quality London : Wine and Spirit Education Trust : 2016 : vii, 200 s. : ISBN: 9781905819393 Mandatory Search the University Library catalogue
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
The Five Aspects Meal Model: a tool for developing meal services in restaurants Gustafsson Inga-Britt, Öström Åsa, Johansson Jesper, Mossberg Lena Journal of Foodservice : 2006 : Artikel i fulltext Mandatory
