Study Guide

Objective

Student can explain what is meant by sustainable development activities. Students can develop the quality of food services oprationse ecologically, economically, socially and culturally sustainable. The student is able to design climate-resistant and responsible food services and promote their carbon neutrality. The student is able to define what food waste is and analyze the causes of food waste and develop waste management for food services. Student will get skills to involve customers in responsibility work, as well as tools to draw up a responsibility plan for food services.

Content

Sustainability in the professional kitchen
Responsible procurement of food, goods and services
Sustainable meal and menu planning and carbon footprint assessment
Food waste in the professional kitchen
Sustainable waste recycling and sorting
Sustainable cleaning
Energy efficiency in the professional kitchen
Responsibility plan for food services

Materials

To be announced at the beginning of the course

Teaching methods

Online lectures, skill tests and essay 3 ects

Completion alternatives

Studification

Student workload

Total number of students working 81 h independent online education

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student is able to define the content of the concept of sustainable development and is able to develop the quality of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students can explain what skills are needed when designing and developing climate-resistant and responsible food services. Students are able to give examples of how carbon neutrality is promoted.

Assessment criteria, good (3)

The student knows the content of the concept of sustainability and is able to develop the quality of the work of professional cuisine into ecologically, economically, socially and culturally sustainable. Students are well equipped to design and develop climate-resistant and responsible food services, nd promote their carbon neutrality together with customers.

Assessment criteria, excellent (5)

Students are able to explain the content of the concept of sustainable development and develop the quality of the work of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students are excellent in designing and developing climate-resistant and responsible food services, and to promote their carbon neutrality together with customers.

Assessment methods and criteria

Skill tests and essay

Objective

Student can explain what is meant by sustainable development activities. Students can develop the quality of food services oprationse ecologically, economically, socially and culturally sustainable. The student is able to design climate-resistant and responsible food services and promote their carbon neutrality. The student is able to define what food waste is and analyze the causes of food waste and develop waste management for food services. Student will get skills to involve customers in responsibility work, as well as tools to draw up a responsibility plan for food services.

Content

Sustainability in the professional kitchen
Responsible procurement of food, goods and services
Sustainable meal and menu planning and carbon footprint assessment
Food waste in the professional kitchen
Sustainable waste recycling and sorting
Sustainable cleaning
Energy efficiency in the professional kitchen
Responsibility plan for food services

Materials

To be announced at the beginning of the course

Teaching methods

Lectures, skill tests and essay 3 ects

Completion alternatives

Studification

Student workload

The student's total work volume is 81 hours, of which 65 hours of independent studies and 16 hours of hybrid education

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student is able to define the content of the concept of sustainable development and is able to develop the quality of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students can explain what skills are needed when designing and developing climate-resistant and responsible food services. Students are able to give examples of how carbon neutrality is promoted.

Assessment criteria, good (3)

The student knows the content of the concept of sustainability and is able to develop the quality of the work of professional cuisine into ecologically, economically, socially and culturally sustainable. Students are well equipped to design and develop climate-resistant and responsible food services, nd promote their carbon neutrality together with customers.

Assessment criteria, excellent (5)

Students are able to explain the content of the concept of sustainable development and develop the quality of the work of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students are excellent in designing and developing climate-resistant and responsible food services, and to promote their carbon neutrality together with customers.

Assessment methods and criteria

Skill tests, essay and active participation

Objective

Student can explain what is meant by sustainable development activities. Students can develop the quality of food services oprationse ecologically, economically, socially and culturally sustainable. The student is able to design climate-resistant and responsible food services and promote their carbon neutrality. The student is able to define what food waste is and analyze the causes of food waste and develop waste management for food services. Student will get skills to involve customers in responsibility work, as well as tools to draw up a responsibility plan for food services.

Content

Sustainability in the professional kitchen
Responsible procurement of food, goods and services
Sustainable meal and menu planning and carbon footprint assessment
Food waste in the professional kitchen
Sustainable waste recycling and sorting
Sustainable cleaning
Energy efficiency in the professional kitchen
Responsibility plan for food services

Materials

Will be announced at the beginning of studies

Teaching methods

Online lectures, multiple choice tests, essay

Completion alternatives

Overall workload for student 108 h online

Student workload

Online studying, multiple choice tests, essay

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student is able to define the content of the concept of sustainable development and is able to develop the quality of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students can explain what skills are needed when designing and developing climate-resistant and responsible food services. Students are able to give examples of how carbon neutrality is promoted.

Assessment criteria, good (3)

The student knows the content of the concept of sustainability and is able to develop the quality of the work of professional cuisine into ecologically, economically, socially and culturally sustainable. Students are well equipped to design and develop climate-resistant and responsible food services, nd promote their carbon neutrality together with customers.

Assessment criteria, excellent (5)

Students are able to explain the content of the concept of sustainable development and develop the quality of the work of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students are excellent in designing and developing climate-resistant and responsible food services, and to promote their carbon neutrality together with customers.

Objective

Student can explain what is meant by sustainable development activities. Students can develop the quality of food services oprationse ecologically, economically, socially and culturally sustainable. The student is able to design climate-resistant and responsible food services and promote their carbon neutrality. The student is able to define what food waste is and analyze the causes of food waste and develop waste management for food services. Student will get skills to involve customers in responsibility work, as well as tools to draw up a responsibility plan for food services.

Content

Sustainability in the professional kitchen
Responsible procurement of food, goods and services
Sustainable meal and menu planning and carbon footprint assessment
Food waste in the professional kitchen
Sustainable waste recycling and sorting
Sustainable cleaning
Energy efficiency in the professional kitchen
Responsibility plan for food services

Materials

Will be announced at the beginning of studies

Teaching methods

Lectures, multiple choice tests, essay

Student workload

Overall workload for student 81 h, contact lectures 16 h, self-access learning 65 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student is able to define the content of the concept of sustainable development and is able to develop the quality of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students can explain what skills are needed when designing and developing climate-resistant and responsible food services. Students are able to give examples of how carbon neutrality is promoted.

Assessment criteria, good (3)

The student knows the content of the concept of sustainability and is able to develop the quality of the work of professional cuisine into ecologically, economically, socially and culturally sustainable. Students are well equipped to design and develop climate-resistant and responsible food services, nd promote their carbon neutrality together with customers.

Assessment criteria, excellent (5)

Students are able to explain the content of the concept of sustainable development and develop the quality of the work of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students are excellent in designing and developing climate-resistant and responsible food services, and to promote their carbon neutrality together with customers.

Assessment methods and criteria

Active participation in contact lectures (presence 80 %), multiple choice tests, essay