ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20092o10Semester: 2010/2011 winter
Name: Catering Technology and Management
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 9
Hours (Lectures / Tutorials / Other): 60 / 0 / 0
Lecturer: dr inż. Danuta Figurska – Ciura
Language of instruction: Polish
Learning outcomes: Student is able to evaluate the quality and usefullness of raw materials in catering, knows basic equipment, methods and processes in catering, processes, understands hygiene principles and basic management in catering.
Competences: Students will be able to: undestand the technological needs in different catering branches following the theory of processes, solve specific technological problems, prepare recipes and the documentation. Students know management systems in different catering branches and can establish backgrounds of quality systems in catering.
Prerequisites: Microbiology, Food Chemistry, Food Technology, Basic of Catering Technology, Basics of Food Law
Course content: Production systems in catering for different consumer groups: in boarding schools, army, hospitals, restaurants, hotels and others. Nutrition and food safety and quality systems in food service. Management systems in different branches of catering.
Recommended literature: 1. Managing Food and Nutrition Services For the Culinary, Hospitality, and Nutrition Professions S. Edelstein, Jones and Bartlet Publishers, 2007; 2. The theory of catering, Kinston R., Ceserani V., EPD of Hadoker and Stoghton Ltd., 1992; 3. Podstawy technologii gastronomicznej, Zalewski S., WNT 1997; 4. Wyposażenie zakładów gastronomicznych z elementami projektowania, Neryng A., Wyd. SGGW 1999; 5. Higiena produkcji żywności, Kołożyn – Krajewska D., Wydawnictwo SGGW 2001.
Assessment methods: Oral exam, minimum knowledge level - 60%
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