· Code: OSA SOC2RB013D

· Extent: 3 ECTS (81 h)

· Timing: Semester 1-2

· Language: English

· Level:  Professional studies

·Type: Compulsory

Prerequisites

The course is part of Hospitality Services

Learning outcomes

The student will get acquainted with the composition and properties of foods and with the changes in them during storage and preparation. The course provides the basic knowledge in food quality and safety. When completing the Hygiene Proficiency Exam the student will get the Hygiene Proficiency Certificate required working in a business that handles food.

After completing this course the student

·         Has a good command of self-supervision and food safety

·         Is aware of the safety requirements for the hospitality sector and can implement them in his/her own work

·         Knows the restaurant industry related legislation and operational requirements

Course contents

·         Food ingredients

·         The properties and composition of foods

·         The factors affecting the shelf-life of foods

·         Principles of microbiology

·         Food safety

·         Food poisoning

·         Principles of In-house control

Teaching and learning methods

It is possible to complete the course based on classroom learning or part time learning:

a)     Classroom learning:

Lectures and Examination 24 h

Self-studies 57 h

b)    Part Time Learning:

Lectures and Examination 12 h

Self-studies 69 h

Identifying and acknowledging previously acquired skills (in Finnish AHOT)

Courses or parts of courses at other educational institutes or work experience are not accredited as such towards the HAAGA-HELIA studies directly, but the required skills and competences are demonstrated by a skills examination.

Teacher/s with the main responsibility for the course

Johanna Rajakangas-Tolsa, Haaga

Course materials

Sprenger, R. 2002. Intermediate Food Hygiene. Highfield Publications, Doncaster, UK.

Lecture slides, articles and other material given by the teacher.

Assessment criteria

Examination  50 %

Assignments 50 %

Student must pass the hygiene proficiency certificate examination or show their valid hygiene passport to pass the course