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

Quality control systems in food services
Food hygiene legislation
In-house control system as a part of quality control
Sustainabilty of food services

Materials

Will be announced at the beginning of studies

Teaching methods

Lectures, multiple choice tests, essay, learning assignment

Student workload

Overall workload for student 108 h, contact lectures 28 h, self-access learning 80 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