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CODE 66461
ACADEMIC YEAR 2025/2026
CREDITS
SCIENTIFIC DISCIPLINARY SECTOR MED/49
LANGUAGE Italian
TEACHING LOCATION
  • GENOVA
SEMESTER 2° Semester
MODULES Questo insegnamento è un modulo di:
TEACHING MATERIALS AULAWEB

AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

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

TEACHING METHODS

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.

SYLLABUS/CONTENT

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

RECOMMENDED READING/BIBLIOGRAPHY

  • LINEE DI INDIRIZZO NAZIONALE ·PER LA RISTORAZIONE SCOLASTICA (Ministero della Salute, DIPARTIMENTO PER LA SANITA’ PUBBLICA VETERINARIA, LA NUTRIZIONE E LA SICUREZZA DEGLI ALIMENTI DIREZIONE GENERALE DELLA SICUREZZA DEGLI ALIMENTI E DELLA NUTRIZIONE)
  • LINEE DI INDIRIZZO NAZIONALE PER LA RISTORAZIONE OSPEDALIERA E ASSISTENZIALE (Ministero della Salute, DIPARTIMENTO PER LA SANITA’ PUBBLICA VETERINARIA, LA NUTRIZIONE E LA SICUREZZA DEGLI ALIMENTI DIREZIONE GENERALE DELLA SICUREZZA DEGLI ALIMENTI E DELLA NUTRIZIONE)
  • LINEE DI INDIRIZZO NAZIONALE PER LA RISTORAZIONE OSPEDALIERA PEDIATRICA (Ministero della Salute DIREZIONE GENERALE PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI E LA NUTRIZIONE)
  • “LINEE DI INDIRIZZO RIVOLTE AGLI ENTI GESTORI DI MENSE SCOLASTICHE, AZIENDALI, OSPEDALIERE, SOCIALI  E DI COMUNITÀ, AL FINE DI PREVENIRE E RIDURRE LO SPRECO CONNESSO ALLA SOMMINISTRAZIONE DEGLI  ALIMENTI”  Ministero della Salute  DIREZIONE GENERALE PER L’IGIENE E LA SICUREZZA DEGLI ALIMENTI E DELLA NUTRIZIONE – Uff. 5 - Nutrizione e informazione ai consumatori
  •  LINEE DI INDIRIZZO IGIENICO-SANITARIO PER ATTIVITÀ NEL CAMPO DEGLI ALIMENTI E BEVANDE REGIONE LIGURIA
  • DECRETO LEGISLATIVO 28/10/2021 AGGIORNAMENTO LINEE DI INDIRIZZO NAZIONALE PER LA RISTORAZIONE OSPEDALIERA, ASSISTENZIALE E SCOLASTICA 
  • MANUALE DI TECNICHE DIETETICHE di Adami - Gradaschi SEU 2011
  • Dispense fornite dalla docente

TEACHERS AND EXAM BOARD

LESSONS

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

Oral test

ASSESSMENT METHODS

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

Understand the implications of mass catering

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;