Academic year
2025-26
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
3 credits
Co-ordinator: 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: 72,00 hours
Learning outcomes (list)
You organize, coordinate, and evaluate department-specific catering activities by drawing up schedules and task assignments, monitoring them, and adjusting them where necessary.
| You explain the behaviour of foods or ingredients during preparation and storage |
You are jointly responsible for implementing a high-quality, up-to-date, profitable, and efficient rental and/or sales policy for the department.
| You assess labels, tags and packaging. |
| You differentiate between different staples, sauces, soups and preparation techniques according to a predetermined menu. |
| You select appropriate kitchen equipment and small kitchen equipment for the realisation of dishes. |
| You select the different ranges of food products according to supply. |
| You will explain the choice of ingredients and raw materials used and correctly incorporate foods into a recipe/menu. |
You inform and advise the guest/customer, taking into account their individual wishes and needs and using current product knowledge and appropriate sales techniques.
| You explain how basic dishes (fonds, soups, sauces, etc.) are prepared. |
| You clarify listed label info to the guest. |
You formulate advice to management on adjusting a product/service, based on an overview of the current offering, developments in your own field, limited market studies, an assessment of the demand and wishes of the intended guests/customers, and the set objectives.
| You demonstrate the importance of sustainable food production. |
| You will advise consumers and catering operators on the use of convenience foods and their nutrition labels. |
You are responsible for complying with safety regulations in your own department, taking into account applicable legislation and with a view to sustainability.
| You explain the main legal provisions (allergen declaration) regarding ingredients and raw materials used and apply them when processing, storing and packaging food in a given situation. |
You plan and organize your own work, you reflect on your performance and are willing to learn.
| You create a feasible schedule to organise tasks efficiently and complete them on time. |
| You regularly evaluate your own performance and adjust your working methods to continuously improve yourself. |
Study material (list)
(course) material on the electronic learning platform digitapMandatory (course) material provided by the lecturerMandatory Assignment sheetMandatory Personal course notesMandatory Self-studyMandatory Study guide available via DigitapMandatory Teaching material and PowerPoints via DigitapMandatory Educational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
| Moment | Form | % | Remark |
| 1st examination period | Knowledge and comprehension test during the examination series | 60,00 | |
| 1st examination period | Skills assessment once during class weeks | 40,00 | opdrachten vermeld in de studiewijzer en gedeeltelijk in samenwerking met OLOD basis dranken- en wijnleer |
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 | Opdrachten uit de studiewijzer worden voor de start van het examen ingediend via digitap |