Modules 101-103

KOST 101

Institutional Catering Management

Semester/Level

First semester, level 1

ECTS credits

5 ECTS from the subject area of Food and Nutrition Sciences
5 ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to:
- gain insight in an institutional catering manager's work and
  responsibilities.
- have knowledge of the competence that is necessary for an
  institutional catering manager.
- be able to carry out research in accordance with accepted methods.
- be aware of their role as a student.

Topic areas

Institutional catering and management:

- Catering and management
- Introduction to sociology and company management
- The institutional catering manager`s position in organizations and
   management functions

Scholastic preparations for students:
- Communication and group psychology
- Study techniques and academic writing skills
- Research methods and statistics

KOST 102

Nutrition and Food Science

Semester/Level

First semester, level 1

ECTS credits

15 ECTS from the subject area of Food and Nutrition Sciences
0 ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to:
- be able to use research based nutrition recommendations in practical food/meal production or cooking
- be able to read and understand research results and select information that is important for production of food and meals
- be able to critically evaluate nutrition related information

Topic areas

Chemistry
The chemistry of food stuffs and techniques of food preparation bio- chemistry, physiology and anatomy
Nutrition

KOST 103

Environmental and Occupational Health and Safety

Semester/Level

Second semester, level 1

ECTS credits

5 ECTS from the subject area of Food and Nutrition Sciences
5 ECTS from the subject area of Economics and Administration.

Goals and objectives

Students are to be able to:
- understand and explain the most important parts of relevant legislation. - explain the occupational environment's effect on people's health and   well-being.
- explain and use important concepts and methods in occupational and
   management psychology.
- evaluate the occupational environment and initiate improvement of
  weak points.
- organize work tasks such that physical and psychological strains are
   reduced to a minimum.

Topic areas

Occupational and management psychology
Environmental and occupational health, intern control – health, environment and safety (IK-HMS)
Mapping various factors of working environments
Ergonomics and organizing of the physical working environment