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
Quality and management18260/1692/1920/1/25
Study guide

Quality and management

18260/1692/1920/1/25
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: Bruggeman Geert
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: 78,00 hours

Prerequisites

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

Learning outcomes (list)

quality and food safety
analyzes the processes according to the results intended by the organization and the expectations of customers and other stakeholders.
develops methods to make quality measurable
conceives a project in a context of customer expectations and customer satisfaction, product and process quality
formulates proposals concerning implementation of systems, methods and techniques in relation to quality assurance
gives interpretation to the basic theory of quality management, quality systems and (quality) management techniques
acts in accordance with process thinking
applies Quality tools and other techniques where useful / necessary / possible, creatively and in function of the desired result and / or systematic process improvement
relates quality management, quality systems and (quality)managementtechniques to general management and Corporate Social Responsibility
acts responsibly and creatively as a team player in the continuous improvement of the organization.
stakeholder care
analyzes the processes according to the results intended by the organization and the expectations of customers and other stakeholders.
develops methods to make quality measurable
conceives a project in a context of customer expectations and customer satisfaction, product and process quality
formulates proposals concerning implementation of systems, methods and techniques in relation to quality assurance
gives interpretation to the basic theory of quality management, quality systems and (quality) management techniques
acts in accordance with process thinking
applies Quality tools and other techniques where useful / necessary / possible, creatively and in function of the desired result and / or systematic process improvement
relates quality management, quality systems and (quality)managementtechniques to general management and Corporate Social Responsibility
acts responsibly and creatively as a team player in the continuous improvement of the organization.

Educational organisation (list)

Exam duration
Estimated time for testing3,00 hours
Learning Activities
Collaborative learning
Lectures and / or tutorials21,00 hours
Practicum
Work time outside of contact hours54,00 hours
Workplace training and / or internship

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
Academic yearKnowledge test25,00
Academic yearSkills assessment hands off75,00
Evaluation(s) for re-sit exam
MomentForm%Remark
2nd examination periodKnowledge test25,00
2nd examination periodSkills assessment hands off75,00