Artesis Plantijn Hogeschool Antwerpen
Wetenschap en Techniek
campus Kronenburg
Kronenburgstraat 47 - 2000 Antwerpen
T +32 3 220 55 80 - F +32 3 220 55 99
wt@ap.be
Catering management18256/1692/1920/1/83
Study guide

Catering management

18256/1692/1920/1/83
Academic year 2019-20
Is found in:
  • Bachelor of Nutrition and Dietetics, programme stage 3
This is a single course unit.
Study load: 3 credits
Teaching staff: Wintgens Barbara
Languages: Dutch
Scheduled for: Semester 1
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.10.2019 ()
Re-sit exam: is possible.
Possibility of tolerance: This course unit is eligible for tolerance according to the criteria as determined by the degree programme you are enrolled in.
Total study time: 75,00 hours

Prerequisites

having passed, or having a tolerated mark for Industrial food production.

Learning outcomes (list)

kitchens and catering
assesses the broad lines of a kitchen plan critically and formulates points of improvement
evaluates a menucyclus in a budget technical, nutritional, organizational, customizable and menu-proficient sphere
determines, on the basis of a pre-arranged menu, the organization of the production
consults, selects, analyzes and processes independently different information channels with regard to various aspects within facilities management (community restoration)
detectes the critical points in terms of organization and management within the overall food line and formulates potential adjustments
puts together a motivated report to make changes within the organization
sets up a negotiation checklist to prepare for the purchase of new kitchen appliances
quality and food safety
describes the current trends of facility services in the social profit sector
consults, selects, analyzes and processes independently several information channels with regard to various aspects within facilities management (community restoration)
outlines the techniques that form the basis of the operational cost within the food service and hereby establishes a budget-conscious action plan
methodology
evaluates a menucyclus in a budget technical, nutritional, organizational, customizable and menu-proficient sphere
determines, on the basis of a pre-arranged menu, the organization of the production
describes the current trends of facility services in the social profit sector
outlines the techniques that form the basis of the operational cost within the food service and hereby establishes a budget-conscious action plan
puts together a motivated report to make changes within the organization
sets up a negotiation checklist to prepare for the purchase of new kitchen appliances
problem solving
assesses the broad lines of a kitchen plan critically and formulates points of improvement
evaluates the various food distribution systems critically in a given situation
indicates the organization and logistical management of foodservice within the community restoration
evaluates the different purchasing procedures within the community restoration
Has insight into the various steps of a sophisticated stock administration system
has a view of fundings in the social sector
knows the most used kitchen appliances
gets acquainted with the automation of foodservice by means of a practical example
consults, selects, analyzes and processes independently different information channels with regard to various aspects within facilities management (community restoration)
consults, selects, analyzes and processes independently several information channels with regard to various aspects within facilities management (community restoration)
outlines the core mission of the head of the foodservice
locates the facility services within an entire non-profit organization
detectes the critical points in terms of organization and management within the overall food line and formulates potential adjustments
product assessment
evaluates a menucyclus in a budget technical, nutritional, organizational, customizable and menu-proficient sphere
determines, on the basis of a pre-arranged menu, the organization of the production
indicates the organization and logistical management of foodservice within the community restoration

Educational organisation (list)

Exam duration
Estimated time for testing3,00 hours
Learning Activities
Collaborative learning5,00 hours
Lectures and / or tutorials21,00 hours
Practicum
Work time outside of contact hours42,00 hours
Workplace training and / or internship4,00 hours

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
Academic yearProject assignment25,00Facilitaire groepsopdracht (niet voor werkstudenten)
Academic yearSkills assessment hands off75,00Toetsvorm met open en gesloten boek.Voor werkstudenten telt de toets voor 100%.
Evaluation(s) for re-sit exam
MomentForm%Remark
2nd examination periodSkills assessment hands off100,00Toetsvorm met open en gesloten boek