Be able to:
Manage a catering service
Implement a HACCP system
Understand the implications of mass catering
Prepare tender specifications
Develop menus for healthy and sick communities of all ages
The course consists of 20 hours of training activities structured as follows:
Theoretical lectures Workshops Practical menu development exercises
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.
Definition and Different Forms of Catering
Catering Out
*School and Hospital Catering
*Tender Specifications
*Menu Requirements
*Menu Drafting
*Special Diet Menus
*Meal Preparation and Cooking
*Community Kitchen
*Express Delivery
*Delayed Delivery
*Cook & Chill
*Meal Distribution
*Transported Meals
Management of Surplus and Waste
HACCP System
Preliminary Phases Principles Workplace Hygiene
Structural Requirements for Production and Processing Environments Requirements for Production and Processing Equipment Prevention and Elimination of Environmental Microbial Contamination
Sanitation Cleaning Detergents Choice of Detergents and Their Characteristics Classification of Detergents Disinfection Disinfectants Choice of Disinfectants and Their Characteristics Sterilization Hygiene Staff
*Staff behavior for food safety purposes
*Proper handwashing
*Staff/operator obligations and prohibitions
Notes on the epidemiology of foodborne infectious diseases:
*Foods associated with the onset of infectious diseases
*Factors that can alter the epidemiological picture of foodborne infectious diseases
*Individuals at risk and aggravating conditions
Concept of Contamination and Colonization
Technological Food Safety
*Physical Preservation Methods
*Chemical Preservation Methods
*Biological Preservation Methods
*New Remediation Technologies
Food Storage and Display for Safety
*Time and Temperature Control for Perishables
*Managing the Storage Temperature of Frozen and Deep-Frozen Perishables
*Proper Food Preparation
The Development of Taste in Children
Ricevimento: Students can request an appointment with the instructor for clarifications and/or practical activities or exercises by writing to the following email address: consuelo.borgrelli@unige.it.
The timetable for this course is available here: EasyAcademy
Oral test
A final exam aimed at verifying the student's actual achievement of the expected learning outcomes.
To pass the exam, and therefore achieve a grade of at least 18/30, students must demonstrate the following:
Knowledge of food service management techniques
Ability to apply a HACCP system
Ability to draft tender specifications
Ability to develop menus for healthy and sick communities of various age groups.
The following will contribute to the final grade, expressed out of 30:
Ability to address the required topics in a transversal and critical manner;
Correctness, clarity, synthesis, and fluency of presentation;
Mastery of the subject matter;
