Academic year
2021-22
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
3 credits
Teaching staff: Maerevoet Johan, Van Thiel Daniel
Languages: Dutch
Scheduled for: Semester 1
This course unit is marked out of 20 (rounded to an integer).
Prerequisites
There are no prerequisites for this course.
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
Learning outcomes (list)
01: Daily Operation: Acts from a current knowledge of the hospitality industry and assumes responsibility for the proper daily operation of their own department.
| The student uses industry-specific terminology used within kitchen and restaurant. |
| The student will discuss the various serving and preparation techniques for beverages and food. |
| The student prepares an order list for a predetermined dish. |
| The student will discuss the practical organization of a kitchen and restaurant. |
| The student will develop a recipe for a two-course meal. |
| The student will discuss the product characteristics of food and beverages. |
| The student will discuss the basic principles of etiquette within the context of a restaurant. |
Educational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
| Moment | Form | % | Remark |
| Academic year | Knowledge test | 75,00 | |
| Academic year | Skills assessment simulation | 25,00 | |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Knowledge test | 75,00 | |
| 2nd examination period | Skills assessment simulation | 25,00 | |