Hospitality and Tourism Certifications (2016)Laajuus (3 cr)

Learning objectives

Upon completion of the course, the student is able to:
•understand the rules and regulations of alcohol service in restaurants
• understand the importance of food hygiene in the hospitality industry. Student knows basics of microbiology, food poisoning, hygienic working methods, personal hygiene, cleaning, in-house control and legislation.
• understand the importance of safety and risk management in the hospitality industry. Student knows basics of accident prevention and some methods for increasing customer safety.

Contents

Licensing Regulations [Licensing supervisor status]
• Hygiene Proficiency [Hygiene passport]
• Travel Industry Safety Passport

Lähtötaso ja sidonnaisuudet muihin opintojaksoihin

No previous studies needed and no binding connections to other courses.

Implementation methods, demonstration and Work&Study

The learning goals of this course can be reached in the following ways:
a. Lectures and related assignments as full-time studies
b. Exam and/or learning assignment(s)
Assessing one’s own learning is a compulsory part of the course.

Assessment criteria - grade 1

Licensing Regulations test with sufficient knowledge informed by the lecturer. Student understands the importance of hygienic working methods to prevent food poisonings in a professional kitchen.

Assessment criteria - grade 3

Licensing Regulations test with good knowledge informed by the lecturer. Student understands the basics of microbiology and knows the critical control points in food processes.

Assessment criteria - grade 5

Licensing Regulations test with excellent knowledge informed by the lecturer. Student is familiar with the legislation related to food hygiene in a hospitality industry.

Learning materials

Materials provided by the teachers. For the travel industry safety passport students need to buy a book. More information about the book is provided by the teacher.