Curricula

Objective

The student recognises the main factors that influences to the food quality . The student is aware of the most important national, EU level and international quality management systems concerning food. The student knows the basic methods of evaluating the sensory quality of food and is able to apply them in practice. The student is able to assess the nutritional and microbiological quality of a product and understands their significance in terms of the overall quality of the related product or service. The student has the basic readiness to evaluate the overall quality of a product and service from the customer’s perspective. The student understands the customer feedback procedure in a food and restaurant service environment.

Content

Quality management systems concerning food
Packaging labels
Food safety
Basic methods of sensory evaluation
Quality of food and restaurant services

Qualifications

Competence of the food culture and food and environment courses as well as sustainable nutrition

Assessment criteria, approved/failed

The student understands the importance of nutritional quality and food safety in food and restaurant services. The student is aware of different quality systems. He knows the basic methods of perceptual quality assessment and is able to organize a sensory assessment session and is able to summarize the results. He/she is able to report tasks according to the given instructions