Internship (year 1)
A.Y. 2024/2025
Learning objectives
The aim of the course is to:
- Start to know the dietetic environment in great catering
- Start to know the behavior in laboratory, hospital canteen and ATS canteen
- Become acquainted with base tools, as balance and measure instrument
- Start to know the dietetic environment in great catering
- Start to know the behavior in laboratory, hospital canteen and ATS canteen
- Become acquainted with base tools, as balance and measure instrument
Expected learning outcomes
At the end of the course students will be able to:
- See company HACCP
- Join to booking meal verification
- See the giving of foodstuffs
- See special diet production, packaging and sending
- See meal production, packaging and sending
- See non-compliance management (ex. Foodstuffs/ temperature/ special diets)
- Learn modality of traceability food
- See foodstuffs withdraw
- Examine procedure of control food temperature
- See procedure to control weights
- Learn modality of foodstuffs and warehouse management (temperature, correct conservation and food expiration)
- Understand the use of instrument (balance and thermometer)
- Understand the healthy hygienic control process of working place
- Learn the quality control process of diets
- See process of valuation of nutritional label
- See company HACCP
- Join to booking meal verification
- See the giving of foodstuffs
- See special diet production, packaging and sending
- See meal production, packaging and sending
- See non-compliance management (ex. Foodstuffs/ temperature/ special diets)
- Learn modality of traceability food
- See foodstuffs withdraw
- Examine procedure of control food temperature
- See procedure to control weights
- Learn modality of foodstuffs and warehouse management (temperature, correct conservation and food expiration)
- Understand the use of instrument (balance and thermometer)
- Understand the healthy hygienic control process of working place
- Learn the quality control process of diets
- See process of valuation of nutritional label
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Course syllabus
- See company HACCP
- Join to booking meal verification
- See the giving of foodstuffs
- See special diet production, packaging and sending
- See meal production, packaging and sending
- See non-compliance management (ex. Foodstuffs/ temperature/ special diets)
- Learn modality of traceability food
- See foodstuffs withdraw
- Examine procedure of control food temperature
- See procedure to control weights
- Learn modality of foodstuffs and warehouse management (temperature, correct conservation and food expiration)
- Understand the use of instrument (balance and thermometer)
- Understand the healthy hygienic control process of working place
- Learn the quality control process of diets
- See process of valuation of nutritional label
- Join to booking meal verification
- See the giving of foodstuffs
- See special diet production, packaging and sending
- See meal production, packaging and sending
- See non-compliance management (ex. Foodstuffs/ temperature/ special diets)
- Learn modality of traceability food
- See foodstuffs withdraw
- Examine procedure of control food temperature
- See procedure to control weights
- Learn modality of foodstuffs and warehouse management (temperature, correct conservation and food expiration)
- Understand the use of instrument (balance and thermometer)
- Understand the healthy hygienic control process of working place
- Learn the quality control process of diets
- See process of valuation of nutritional label
Prerequisites for admission
It is necessary knowledge about bases and characterizing courses, in particular "Chemistry, and food science and technology" and "Microbiology and hygiene"
Teaching methods
Practice internship in agreement catering company
Teaching Resources
"Exercise Book of Good Practice" (first year)
Assessment methods and Criteria
It is expected only one exam a year, during the third official exams session, at the end of the 125 hours of internship. The exam consist of an oral prove, rated in thirtieths, to value knowledge acquired in internship location, based on the course objectives.
MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 5
Practicals - Exercises: 125 hours