| 1 |
Literature review, Individual research |
Food Preparation and Cooking Principles I |
Lecture, Discussion, Groupwork |
| 2 |
Literature review, Individual research |
Food Preparation and Cooking Principles II |
Lecture, Discussion, Groupwork |
| 3 |
Literature review, Individual research |
Food Production Systems |
Lecture, Discussion, Groupwork |
| 4 |
Literature review, Individual research |
Service Methods |
Lecture, Discussion, Groupwork |
| 5 |
Literature review, Individual research |
Food Waste and Waste Management |
Lecture, Discussion, Groupwork |
| 6 |
Literature review, Individual research |
Cost Management |
Lecture, Discussion, Groupwork |
| 7 |
Literature review, Individual research |
Job Security and Health |
Lecture, Discussion, Groupwork |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Literature review, Individual research |
Hygiene |
Lecture, Discussion, Groupwork |
| 10 |
Literature review, Individual research |
Food Safety System |
Lecture, Discussion, Groupwork |
| 11 |
Literature review, Individual research |
HACCP |
Lecture, Discussion, Groupwork |
| 12 |
Literature review, Individual research |
ISO 22000, FSSC22000 |
Lecture, Discussion, Groupwork |
| 13 |
Literature review, Individual research |
Other Quality Management Systems Used in Institutional Food Services |
Lecture, Discussion, Groupwork |
| 14 |
Literature review, Individual research |
Foodborne Microbial Diseases |
Lecture, Discussion, Groupwork |
| 15 |
Literature review, Individual research |
Foodborne Microbial Diseases |
Lecture, Discussion, Groupwork |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |