3-YEAR BACHELOR PROGRAMME IN INSTITUTIONAL CATERING MANAGEMENT
The content and structure of the Program in Institutional Catering Management integrates two subject areas, Food and nutrition sciences and Economics and Administration. The table below shows how ECTS are divided between the two subject areas.
|
Subject areas |
ECTS for 3-year bachelor |
ECTS for 2-year college graduate |
|
Food and Nutrition Sciences |
80 |
60 |
|
Economics and Administration |
80 |
60 |
|
Bachelor Project |
20 |
|
|
Sum |
180 |
120 |
LEVEL 1
Semester 1 and 2
|
Module code |
Module title |
ECTS |
|
KOST 101 |
Institutional Catering Management |
total 10 |
|
KOST 102 |
Nutrition and Food Science |
total 15 |
|
KOST 103 |
Environmental and Occupational Health and Safety |
total 10 |
|
KOST 104 |
Accounting and Business Economic Analysis |
total 15 |
|
KOST 105 |
Microbiology and Hygiene in Large-scale Kitchens |
total 10 |
LEVEL 2
Semester 3 and 4
|
Module code |
Module title |
ECTS |
|
KOST 201 |
Logistics and Economic Management |
total 15 |
|
KOST 202 |
Administration and Management |
total 10 |
|
KOST 203 |
Menu and Production Planning |
total 10 |
|
KOST 204 |
Dietetics and Clinical Nutrition |
total 15 |
|
KOST 205 |
Total Quality Management and Process Development |
total 10 |
LEVEL 3
Semester 5 and 6
|
Module code |
Module title |
ECTS |
|
KOST 301 |
Communication and Management |
total 10 |
|
KOST 302 |
Food Cluture, Nutrition and Health |
total 15 |
|
KOST 303 |
Innovation and Project Management |
total 15 |
|
KOST 304 |
In-depth Bachelor project ? |
total 20 |
|
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