1.0 GENERAL COMMENTS

Purpose of study 
The major objective for the 3-year programme in Food and Catering Management is to ensure that graduating students are qualified as administrative dieticians with responsibility for feeding groups of people, both those who are healthy and those who need special nutrition.

Admission requirements
Admission based on formal competence or an equivalent, and a trade certificate in institutional cookery, cookery or similar.

Applicants 25 years of age or older, who cannot document formal competence, may be evaluated for admission on the basis of non-formal competence. Criteria for evaluating non-formal competence are available.

2.0 ACADEMIC PROGRAMME

Aims and objectives of the programme in Food and Catering Management at Akershus University College:

The major objective for the programme is to ensure that graduating students are qualified as administrative dieticians with responsibility for feeding groups of people, both those who are healthy and those who need special nutrition . This entails management of production and services connected with food, nutrition and meals, responsibility for personnel and their development, information and the economic issues involved.

The program also seeks to:

• prepare students for work in an inter-cultural work environment
• provide an education based on relevant and current research and development
• reflect and meet the needs, demands and expectations society and the job market has to graduates, but also to enable graduates to make a contribution to new competence in the companies and organisations where they are employed.
• enable students to develop an awareness of their own identity, professionalism and management ethics
• enable students to develop the ability to use acquired knowledge in analysis and problem solving in professional situations
• contribute to stimulating students' competence in working for a justifiable and sustainable environmental management locally, nationally and globally.

Practical training:
Practical training is not a part of the curriculum. Students in the programme have acquired practical training through their apprenticeship period of 2 years in practical catering from upper secondary school, vocational education.

Evaluation and examination:
The 3-year Bachelor Programme in Food and Catering Management consists of 14 modules. The students' work in each module is assessed in accordance with work requirements and assignments given, and the work is carried out individually or in groups. A final grade is given for each module. All of the modules must be completed and passed before students can register for final examination.

Grading scale:
Work requirements and assignments given in the modules are assessed as pass or fail. The final grades for the modules on all three levels are given on a scale from A to F, where F is Fail.

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