Study Guide

Objective

The student knows the basics of quality management and assurance. 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. Students can explain security of supply and identify related legislation. Students are able to define the possibilities of food supply to safeguard citizens' needs and know the relevant operators. (S)he sees his own role as a food chain professional in securing the food supply.

Content

Quality control systems in food services
Food hygiene legislation
In-house control system as a part of quality control
Security of supply and it’s organization
Food supply and operators
Contingency arrangement

Materials

To be announced at the beginning of the course

Teaching methods

Lectures and learning assignment 3 ects

Completion alternatives

Studification

Student workload

The student's total work volume is 81 hours, of which 69 hours of independent studies

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

They know the basics of the quality management and assurance, and 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. Students can define weakly security of supply and the basic concepts associated with it. Students can randomly name food supply issues and operators. He shows only little interest in the matter. The student can follow the instructions and the given schedule in some respects.

Assessment criteria, good (3)

They can plan the quality, and 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. Students can define broadly security of supply and the basic concepts associated with it. Students can explain food supply issues and operators. (S)he is interested in his own role in food supply as a professional in the field and also recognizes the importance of contingency arrangements. The student can follow the instructions and the given schedule in large part.

Assessment criteria, excellent (5)

They can plan and develop the quality, and 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. Students can introduce security of supply and related concepts and legislation. Students can comprehensively define the potential for food supply in safeguarding citizens' food needs and the specific characteristics associated with it. He can justify his role in the food supply as a professional and can assess contingency arrangements. Students are initiative and have the capacity to apply what they learn to practice. Students are able to develop their own and work community activities. The student can precisely follow the instructions and the given schedule.

Assessment methods and criteria

Learning assignment and active participation

Qualifications

Food safety and microbiology