Development of Food Service Quality (4cr)

Evaluation scale

1-5

Objective

Student can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions.
Students can estimate and apply the in-house control as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

Content

- food hygiene legislation
- in-house control system as a part of quality control
- quality control systems in food services
- sustainabilty of food services

Materials

Will be announced at the beginning of studies

Teaching methods

Lectures, assignments, Environmental -passport

Student workload

Overall workload for student 108 h, online lectures 16 h, self-access learning 90 h

Assessment criteria, satisfactory (1)

They know the basics of the hygiene and in-house control of the professional kitchen. Students can list the purpose of the in-house control system as part of quality management. They can name the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

Assessment criteria, good (3)

They can plan the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can use and plan the in-house control as part of quality management. They know the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

Assessment criteria, excellent (5)

They can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can estimate and apply with the in-house control system as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

Qualifications

- Food safety and microbiology