Food and Food Services SafetyLaajuus (5 cr)
Study unit code: R0382
Credits
5 op
Learning outcomes
The student is able to
- apply knowledge of legislation related to food and food services
- describe the effects of microbiological, chemical and other risks related to food production
- amend corrective actions to company's quality control system and processes
Qualifications
Competence in food service and hygiene included in the compulsory studies of the Bachelor's degree in Hospitality Management program, or equivalent competence.
Enrollment
19.05.2025 - 25.05.2025
Timing
01.08.2025 - 31.12.2025
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
Mode of delivery
Distance learning
Unit
10 Liiketalous-, tietojenkäsittely- ja palvelualat
Campus
Laurea Virtual Campus
Teaching languages
- English
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Mervi Niemelä
Teacher in charge
Mervi Niemelä
Groups
-
TOP225SYTäydentävä osaaminen (amk-tutkinto), S25, Palvelualat
-
CCM225SYComplementary competence (bachelor’s studies in English), S25, Services
Learning outcomes
The student is able to
- apply knowledge of legislation related to food and food services
- describe the effects of microbiological, chemical and other risks related to food production
- amend corrective actions to company's quality control system and processes
Grading scale
H-5
Qualifications
Competence in food service and hygiene included in the compulsory studies of the Bachelor's degree in Hospitality Management program, or equivalent competence.
Enrollment
20.05.2024 - 11.08.2024
Timing
23.09.2024 - 01.12.2024
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
RDI proportion
3 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Mervi Niemelä
Teacher in charge
Mervi Niemelä
Scheduling groups
- Avoin AMK 1 (Size: 10. Open UAS: 10.)
Groups
-
TOP224SYTäydentävä osaaminen (amk-tutkinto), S24, Palvelualat
Small groups
- Avoin AMK 1
Learning outcomes
The student is able to
- apply knowledge of legislation related to food and food services
- describe the effects of microbiological, chemical and other risks related to food production
- amend corrective actions to company's quality control system and processes
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Qualifications
Competence in food service and hygiene included in the compulsory studies of the Bachelor's degree in Hospitality Management program, or equivalent competence.
Enrollment
22.05.2023 - 21.09.2023
Timing
25.09.2023 - 27.11.2023
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
RDI proportion
3 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Mervi Niemelä
Teacher in charge
Mervi Niemelä
Scheduling groups
- Avoin AMK 1 (Size: 10. Open UAS: 10.)
- Tutkinto-opiskelija tai polkuopiskelija (Size: 0. Open UAS: 0.)
Groups
-
TOP223SYTäydentävä osaaminen (amk-tutkinto), S23, Palvelualat
Small groups
- Avoin AMK 1
- Tutkinto-opiskelija tai polkuopiskelija
Learning outcomes
The student is able to
- apply knowledge of legislation related to food and food services
- describe the effects of microbiological, chemical and other risks related to food production
- amend corrective actions to company's quality control system and processes
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Qualifications
Competence in food service and hygiene included in the compulsory studies of the Bachelor's degree in Hospitality Management program, or equivalent competence.