Basic knowledge of Maths and Phisics
The class is delivered trough:
- Lessons in presence (trough power point projections, 4.5 CFU);
- Practical exercitations (0.5 CFU);
- Educational visits or supervised team activities (1 CFU)
The course provides information on the design logic of the environments for catering, on the operation of machines and systems for the storage and treatment of foodstuffs, and on safety standards in the field of catering.
The course aims to provide theoretical and practical knowledge on the following topics:
• criteria for the integrated design and sizing of the premises of a structure for collective and commercial catering;
• operating principle of catering equipment and systems;
• rules on the safety of plants and equipment;
• logistic models used in the restaurant sector.
Knowledge and understanding: the course aims to provide useful knowledge to participate in the integrated design of a restaurant, to know the principle of operation of the machines and systems of a restaurant and the related sizing criteria. Through the study of these issues, the student will be able to understand the evolution of an integrated design by providing useful elements for the improvement of the functional, logistical and safety aspects of plants and equipment.
Ability to apply knowledge and understanding: students will have to demonstrate that they are able to deal critically with the problems related to the layout and sizing of the premises and the choice of plants and equipment according to the expected quantitative and qualitative performance.
Autonomy of judgment: through classroom exercises and the application of what has been studied to concrete sizing problems, it is intended to promote the student's autonomy of judgment. Verification of the level of autonomy of judgment will be obtained by evaluating the answers that the student will propose during the exam, by evaluating the student's participation during the practical exercises and the ability to contextualize what has been learned in class during the final visits course.
Communication skills: the structure of the course will be such as to allow the acquisition of mastery of an adequate technical language and specialized terminology; the development of communication skills, mainly oral. It will also be stimulated through class discussion, participation in class exercises.
Learning skills: the learning ability will be stimulated through classroom exercises and cooperative study and applications of analysis to practical problems in order to develop application skills and classroom discussion, also aimed at verifying the effective understanding of the topics covered.
• Salvatore Ciappellano – Manuale della ristorazione - Ambrosiana
• Ellis Horwood Limited C.Katsigris, C. Thomas - DESIGN and EQUIPMENT for RESTAURANTS and FOODSERVICE - John Wiley & Sons;
It has the purpose of verifying the student's ability to apply his own notional baggage and to make the necessary logical-deductive connections. It is usually based on three questions. The test is passed if the student demonstrates an adequate expressive ability, shows mastery of the topics covered and is able to solve some problems in context that will be administered during the interview
• - Introduction
- Production typology and restaurant typology
- Integrated planning: the phases of the project
- The premises of the restaurant: structural, dimensional and hygienic health criteria
- The influence of the food destination on the organization of spaces;
- The different types of lay-out and the criteria for sizing the spaces (1 CFU)
• Systems for air conditioning, air intake, fire prevention, electrical, gas, purification. (1.5 credits)
• The equipment used for the preparation and storage of food: refrigerators, blast chillers, freezers, deep freezers, cooking means, measuring instruments, food preparation machines, equipment washing machines and rooms.
• The criteria for sizing the equipment used for the preparation and storage of food. (1.5 credits)
• The safety of equipment and systems (regulatory and legislative aspects). (0.5 CFU)
• Classroom exercises. (0.5 CFU)
• Guided visits or team-work activity (1 CFU)