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
Taste & Food Skills S3-432377/1692/1920/1/47
Study guide

Taste & Food Skills S3-4

32377/1692/1920/1/47
Academic year 2019-20
Is found in:
  • Bachelor of Nutrition and Dietetics, programme stage 2
This is a single course unit.
Study load: 5 credits
It is not possible to enrol in this course unit under
  • exam contract (to obtain a credit).
  • exam contract (to obtain a degree).
Teaching staff: Adam Marleen, Bauwens Meghan, Le Bruyn Bente, Lodewijks Jan, Vanherle Koen, Van Laer Sofie
Languages: Dutch
Scheduled for: Academic year
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.10.2019 ()
Re-sit exam: not 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: 130,00 hours

Prerequisites

(to be taken together with Dietetics S3 AND to be taken together with Dietetics S4 AND having finished at least 55 ects credits in the programme).

Learning outcomes (list)

kitchens and catering
prepares a meal with specific diet products based on a dietary requirement.
provides feedback as a coach on the (food) safety actions of third parties.
interprets the data from sensorial experiments
executes the assignment within the predetermined time.
performs the task as a coach in accordance with the imposed criteria
quality and food safety
works safely (in specific circumstances such as with frail people)
works safely (in specific circumstances such as with gluten-free preparations)
methodology
works safely (in specific circumstances such as with frail people)
works safely (in specific circumstances such as with gluten-free preparations)
problem solving
interprets the data from rheological experiments
product assessment
analyzes (diet) products within the diets in case of frail people
analyzes (diet) products within the diets in case of welfare diseases, gastrointestinal problems and alternative nutrition.
assesses (diet) products on their applicability within the diets in case of frail people
assesses (diet) products on their applicability within the diets in case of welfare diseases, gastrointestinal problems and alternative nutrition.
examines the influence of experimental factors on rheological characteristics.
examines the influence of physicochemical processes on sensory perception.
interprets the data from rheological experiments
interprets the data from sensorial experiments
Teamwork
provides feedback as a coach on the (food) safety actions of third parties.
performs the task as a coach in accordance with the imposed criteria

Educational organisation (list)

Exam duration
Estimated time for testing3,50 hours
Learning Activities
Collaborative learning
Lectures and / or tutorials
Practicum35,00 hours
Work time outside of contact hours91,50 hours
Workplace training and / or internship

Evaluation (list)

Evaluation(s) for both exam chances, not reproducible in re-sit exam
MomentForm%Remark
Academic yearContinuous skills assessment simulation (Permanent evaluation)20,00Opleidingsonderdelen met permanente evaluatie (beoordeling vaardigheden). Voor opleidingsonderdelen met permanente evaluatie is geen 2de examenkans mogelijk.
Academic yearSkills assessment hands off20,00Beoordeling productmap (20%)
Academic yearSkills assessment hands off60,00De toets bestaat uit een theoretisch (schriftelijk) (50%) en een praktisch examen (10%).