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Food Science and Safety

Food Science and Safety

• Code: 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 56 h
The own learning assessment 1 h

b) Part Time Learning:
Lectures and Examination 12 h
Self-studies 68 h
The own learning assessment 1 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
Examination  50%
Assignments 50%

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

The own learning assessment assignment does not impact your grade. The
assignment is the same for all courses/modules and your answers will be used
also for course/module development. The assignment is completed online in
WinhaOpaali.

Assessment criteria

Grade 1 
• show competence in food hygiene by passing the Evira hygiene proficiency certificate examination or show a valid hygiene passport
• can name factors related to the microbiological, chemical and physical safety of foods
• recognizes ingredients that are commonly used in the restaurant and can explain concepts related to them
• recognizes the basic composition of foods and can explain their meaning for cooking and storing foods

Grade 3
• can find current information related to food and can present it
• can compare ingredients commonly used in restaurants and evaluate their suitability for different purposes
• can present what changes occur in foods during cooking and storage

Grade 5
• can explain, using chemical and physical terminology, how the composition and structure of foods change during cooking and storage
• can analyze, how canges affect the sensory and nutritional quality of the food