Academic Year:
2025/26
568 - Degree in Food Science and Technology
30826 - Industrial Cooking and Collective catering
Teaching Plan Information
Academic year:
2025/26
Subject:
30826 - Industrial Cooking and Collective catering
Faculty / School:
105 - Facultad de Veterinaria
Degree:
568 - Degree in Food Science and Technology
ECTS:
6.0
Year:
3
Semester:
Second semester
Subject type:
Compulsory
Module:
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1. General information
The subject Industrial Cooking and Collective Catering aims to provide students with knowledge, from an applied and coordinated perspective, of the operations, processes, and systems of cooking, both at an industrial level and mass catering, as well as the effects on food quality. Issues related to the management, safety and healthy eating of the mass catering are also included. The subject contributes to the training for the performance of different professional profiles since there are many sectors that incorporate culinary technologies during the manufacture or preparation of food.
2. Learning results
1. Is able to identify the main food processing techniques used in industrial kitchens and collectivities.
2. Understand the development of the technological processes involved in the culinary preparation of foods destined to form part of the menus that make up human collective nutrition.
3. Understands the positive and negative effects of these processes on the components of the foods used in the preparation of the dishes, as well as the impact on their quality and nutritional value.
4. Knows the most relevant hygienic-sanitary and dietetic aspects of social catering and is able to design menus according to current dietary recommendations.
5. Masters the current approaches required by industrial cooking and collective catering and their different systems of production and distribution.
6. Is able to obtain, interpret and synthesize information about a culinary technique and the transformations it produces in food, and to present their conclusions in a report using terminology with precision, both in Spanish and English.
3. Syllabus
Module I. Introduction
1. History and evolution of cooking and collective catering
Module II. Concepts and production systems
2. Concepts and regulatory aspects.
3. Production models and systems
4. Spaces and equipment
Module III. Food in the kitchen
5. Chemistry in the kitchen
6. Effects of cooking on food quality
7. Food hygine in cooking
8. Heat and mass transfer during cooking
Module IV. Culinary processes
9. Preparatory and complementary operations
10. Cooking in an aqueous medium
11. Sous-vide cooking
12. Cooking in fatty media
13. Cooking in dry, non-fatty media
14. Mixed cooking
Module V. Hygiene and dietary aspects of collective catering
15. Food allergies and intolerances in cooking and collective catering
16. Nutritional and dietary aspects of school canteens
17. Nutritional and dietary aspects in centres for the elderly
4. Academic activities
- Lectures: 33 hours.
- Seminars and classroom work: 6 hours.
- Laboratory practicals: 12 hours (4 sessions of 3 hours).
- Computer lab practicals: 4 hours (1 session of 4 hours).
- Special practicals: 5 hours (2 sessions of 2.5 hours).
- Assessment tests: 3 hours.
The seminars and classroom work, in which external specialists will participate, will include theoretical and practical demonstrations.
The laboratory practical sessions will apply different culinary processes and study the effect of different factors on food quality.
Computer classroom practicals will address hygiene aspects of mass catering and diets will be designed using specific criteria.
Special practicals will consist of visits to central kitchens for mass catering and ready-made meal industries.
5. Assessment system
A) Continuous assessment
Assessment of theoretical teaching (70% of the final grade): There will one test that will include multiple choice tests (in which the wrong questions will subtract points from the grade) and development questions. The degree of knowledge, the adequacy of the answer to the question, the coherence of the reasoning and the expository capacity will be evaluated.
Assessment of practical skills (20% of the final grade): Reports will be made, or questionnaires will be solved and delivered via the platform. Participation and quality of the report or questionnaire submitted will be evaluated.
Evaluation of seminars, visits and classroom work (10% of the final grade): A report will be presented or questionnaires on the subject will be answered. Participation, and quality of the report or questionnaire submitted will be evaluated.
Attendance at 95% of practicals, seminars, classroom work and visits is compulsory in this evaluation system. Each evaluation test or report will be graded from 0 to 10 and a grade ≥5 must be obtained as an average in each of the tests of evaluation.
B) Overall test
There will be a global test for those students who do not follow the continuous evaluation system, who have not passed any of the continuous evaluation tests or who are not satisfied with the grade of the continuous evaluation
The overall evaluation will include two tests: The first test on theoretical teaching (80% of the final grade) will include a multiple choice test, subtracting the incorrect questions, and a test with open questions. The second theoretical-practical test will include open questions and will represent 20% of the final grade. The degree of knowledge, the adequacy of the answer to the question, the coherence of the reasoning and the explanatory capacity will be evaluated.
6. Sustainable Development Goals
2 - Zero Hunger
3 - Good Health and Well-being
9 - Industry, Innovation and Infrastructure