Supplier's Planning and Food Quality

The course is planned in 3 CFU of frontal lessons, 1 CFU of didactic visit to foodservice structures and 1 CFU of professional seminars.

Gastronomic food preparation (2 CFU):
· Cook & serve, cook & hold & serve, cook & chill, cook & freeze, sous vide: characteristics, advantages and disadvantages;
· Choice and conservation of ingredients;
· Food preparation techniques;
· Cooking methods;
· Evaluation of the stability and shelf-life of food dishes;
· Typical recipes, technical data of the finished product;
· Typical menu for different parties and its handling with software programs;
· Special diets;
· Educational visits (TBC)

Effects of different storage and cooking procedures on nutritional quality of macro and micronutrients (0.5 CFU):
· influence of different cooking techniques on nutritional quality (micronutrients: losses and bioavailability);
· others compounds of nutritional interest: (phytochemicals, dietary fiber, antinutrients, etc.);
· fourth and fifth range products: convenience of use and nutritional characteristics.

Role of institutional bodies in the control of the agri-food sector: (0.5 CFU)
· supplier selection criteria;
· organic, Km 0, short supply chain, etc.
· preparation and packaging;
· transport and distribution;
· roles and expectations of the Competent Authority.

Tender of foodservices: (1.0 CFU)
· samples of studies of the tenders;
· standards of award of the contract and warranties (quality certifications);
· suitability of the foodstuffs and not with respect to the standards required by the Special tenders (food quality, size, weights, etc.).

Role of institutions, associations, ministry in promoting a correct lifestyle (1.0 CFU)
· health promotion: guidelines, strategies, programmes;
· nutrition education: objectives, contents, methodologies;
· interventions in the collective catering sector.