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Food and Food Services Safety (5 cr)

Code: R0382-3007

General information


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

  • TOP224SY
    Täydentävä 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.