Academic year
2023-24
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
3 credits
Teaching staff: Van Thiel Daniel, Wintgens Barbara
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 assesses and designs a (food) safe workplace. |
| The student adjusts equipment to the production process taking into account productivity, ergonomics and (food) safety. |
| The student compares and assesses the price/quality ratio of kitchen equipment. |
| The student evaluates and designs an ergonomic workplace. |
| The student analyses and evaluates existing kitchen plans, indicates bottlenecks and proposes solutions. |
07: Work professionally and apply safety regulations: Acts in accordance with hygiene, maintenance, safety and other applicable legislation and ensures compliance within own department.
| The student will explain and apply the main legal provisions regarding hygiene, self-checking, traceability and reporting requirements.
|
| The student explains the interior and equipment of the kitchen according to current legislation. |
| The student clarifies the relationship between food processing, hygiene, HACCP (complete system), hygiene management and related quality influencing factors. |
| The student proposes a (food) safe and ergonomic prevention framework within a given context. |
| The student acts curatively in case of possible accidents and makes proposals to prevent them. |
| The student describes the connection between hygienic action and a food infection/contamination, between safety prevention and occupational accidents. |
| The student develops a waste management plan for an existing hospitality establishment. |
Study material (list)
Mandatory Mandatory Educational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
| Moment | Form | % | Remark |
| 1st examination period | Skills assessment during the examination series | 60,00 | |
| 1st examination period | Skills assessment once during class weeks | 40,00 | |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Knowledge and comprehension test during the examination series | 60,00 | |
| 2nd examination period | Skills assessment once during class weeks | 40,00 | De opdrachten van de eerste examenkans kunnen herwerkt/aangepast worden en ingediend tijdens het examen |