Academic year
2023-24
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
4 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: 104,00 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 explains the behavior of foods or ingredients during preparation and storage
|
| The student demonstrates the importance of sustainable food production. |
| The student selects appropriate kitchen equipment and small kitchen equipment for the realisation of dishes. |
| The student distinguishes different basic ingredients, sauces, soups and preparation techniques according to a predetermined menu. |
03: Compose offerings department: Compiles a balanced, quality and commercially profitable offer within own department.
| The student explains the choice of ingredients and raw materials used and correctly incorporates foods into a recipe. |
| The student puts together simple and varied dishes, prepares the different components and uses them to create and present an appropriate assortment. |
| The student selects the different ranges of food products according to the supply. |
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 explains the main legal provisions regarding ingredients and raw materials used and applies them in the processing, storage and packaging of food in a given situation
|
| The student evaluates labels, tags and packaging. |
| The student develops a food label for simple dishes. |
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 | 70,00 | |
| 1st examination period | Skills assessment once during class weeks | 30,00 | |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Skills assessment during the examination series | 70,00 | |
| 2nd examination period | Skills assessment once during class weeks | 30,00 | De opdracht van de eerste examenkans kan herwerkt/aangepast worden en ingediend tijdens het examen |