Sylabus předmětu P15-0065-I - Hygiene of Nutrition and Alimentation (FBFS - SS 2019/2020)

     Informačný list          Podrobný obsah predmetu          Rozvrh          ECTS sylabus          

     Slovenština          Angličtina          

University: Slovak University of Agriculture in Nitra
Course unit code: P15-0065-I
Course unit title:
Hygiene of Nutrition and Alimentation
Planned types, learning activities and teaching methods:
lecture2 hours weekly / 26 hours per semester of study (on-site method)
2 hours weekly / 26 hours per semester of study (on-site method)

Semester: Food Safety and Control - master (required), 4. semester
Human Nutrition - master (required), 2. semester
Level of study:
Prerequisites for registration:
Assesment methods :
During semester: partial exam 10 and 5 points in 5 week and 10 week, partial exam during semester - 5 points, 2 seminar works for 10 points. Together: 40 points.
Final exam: writen test 50 points, oral exam 10 points.
For classification A must be obtained at least 93 points. For classification B must be at least 86 points B. For classification C must be obtained at least 79 points. For the classification D must be obtained at least 72 points. For classification E must obtained at least 64 points.
Learning outcomes of the course unit:
Students will be able to apply knowledge on hygienic principles in common eating, able to deal with the application of HACCP and sanitation in the common diet, can apply technical and legislative requirements to improve hygiene standards, can analyze the hygienic quality of prepared meals, can identify health risks and hygiene when preparing food and eating.
Course contents:
preparation and production of food and ready meals., Their distribution, storage, transportation, labeling, marketing - heat treatment, freezing conditions. Hygiene requirements for the preparation and serving of meals and dishes in the medical social services. Operating principles and personal hygiene in catering establishments. Hygiene school meals, hotel, and restaurant meals. Fast method of assessing the level of hygiene and sanitation in the hospitality industry. Determination of the critical points in the hospitality industry.
Recommended or required reading:
ZELEŇÁKOVÁ, L. -- ČAPLA, J. -- ZAJÁC, P. Hygiena výživy a stravovania: uplatňovanie hygienických zásad v zariadeniach spoločného stravovania. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2018. 303 p. ISBN 978-80-552-1806-9.

Language of instruction: Slovak
Students can take this subject only in summer semester
Evaluation of course unit:
Assessed students in total: 445

17,5 %
20,0 %
22,2 %21,3 %
14,4 %
4,6 %
Name of lecturer(s):
Ing. Ľubomír Belej, PhD. (instructor, lecturer)
doc. Ing. Lucia Zeleňáková, PhD. (instructor, lecturer, person responsible for course)
Last modification: 4. 3. 2019
doc. Ing. Lucia Zeleňáková, PhD. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 03/04/2019.

Typ výstupu: