Gain knowledge on the procedures employed for a correct manipulation and preparation of aliments. Gain deep knowledge on the applicable laws and legislation and procedures about food and aliments hygiene and manipulation. Have notion on the principals food transmissible diseases and on their prevention. Have notion on the preparation and collective distribution of food and on the related services.
Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes.
Ricevimento: On appointemnt writing to livia.pisicotta@unige.it DIMI viale Benedetto XV 6 First floor
LAURA STICCHI
LIVIA PISCIOTTA (President and Coordinator of Integrated Course)
CONSUELO BORGARELLI (President Substitute)
