Learning objectives
<div align=""""justify""""><span lang="""""EN-GB""""" style="" font-family="""""""" new="""""""">Acquisition of knowledge about raw materials and preparation of semi-manufactured for gastronomic purpose.</span><br />
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Prerequisites
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Course unit content
<p class=""""""""MsoNormal""""""""><span lang=""""""""EN-GB"""""""" color="""""""""""""" style="">Flours and italian pasta</span><span lang=""""""""EN-GB"""""""" color="""""""""""""" style=""><br />
Breed and semi-manufactured for bakery <o:p></o:p></span><br />
Chocolate and semi-manufactured<span lang=""""""""EN-GB"""""""" color="""""""""""""" style=""><br />
</span>Ice cream and semi-manufactured<br />
Fruit, marmelade, jam, vegetables and semi-manufactured<br />
Seedoils, butter, margarine, shortenings</p>
Full programme
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Bibliography
<span class=""""testoblu2b"""">IngredientI L. Werle, J. Cox Ed. Koneman, 1998<br />
CHIMICA DEGLI ALIMENTI. CONSERVAZIONE E TRASFORMAZIONI, Cappelli e Vannucchi, Ed. Zanichelli, 2005</span><span style=""><o:p></o:p></span>
Teaching methods
<p class=""""MsoNormal""""><span lang=""""EN-GB"""" style="">Oral lessons with seminaries of addicted in production of semi-maufactured for gastronomic purpose.<o:p></o:p></span></p>
Assessment methods and criteria
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Other information
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