Place: Online studies
Extent: 3 ECTS cr
Number of study places: 60
Target group: All that are interested in this subject
Lecturer: Mrs Eliisa Kotro
Credited in degree: Degree Programme in Tourism and Service Business (Bachelor)
Enrolment by: 15.12.2019
Price: Free of charge
Please notice, that
Xamk degree students cannot enrol on OUAS courses.
You know and identify the risks related to foodstuffs. You recognize the food safety risks and you know the appropriate working methods to ensure food safety. You know the recommendations related to preservability, storage, package markings and serving of foodstuffs. You know the principles of own-check in food handling, storage and serving and recognize how to implement them.
Which are the risks related to handling, preparing, serving and selling foodstuffs?
How the risks are managed?
How foodstuffs are handled, stored and served in a safe way?
How to control the critical points of storing, cooking and serving food?
Study material is linked to the learning environment.
Online studies. Course consists of 6 themes (one theme / week)
Small exams at every week, final exam at the end of the course. All exams are on-line exams.
Approximately 80 hours of student work.
Small exam at each theme, which gives entry to the next theme. Final exam at the end of the course. All exams are on-line exams. Approved when 90 % of answers in exams are correct.
Approved / failed.
Certificate of these studies will be delivered
– in paper form for those who have their home address in Finland
– by email in PDF form for those who have their home address in some other country.
This course is based on the curricula of Xamk's degree programmes and the Finnish credits are fully compatible with the ECTS.
Additional information on enrolment:
Open University of Applied Sciences office, email email@example.com.
Terms of cancellation:
If you are not able to participate in the course, please let us know as soon as possible by email firstname.lastname@example.org.
You'll receive an invitation by email to this course approx. one week before the course starts.