Manager of Food and Nutrition - full-time, starting in winter sem., Manager of Food and Nutrition - implementation since academic year 2018/19

Specialisation

Assesment methods:

C - credits are awarded based on continous assessment

E - credits are awarded based on continous assessment and final exam

Semester 1

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 355
05 32 0001 11 Basics of technology 4 30 30 C
05 32 0010 11 Business financing 1 15 C
05 32 0007 11 Entrepreneurship 2 15 15 C
05 32 0003 11 Food law 1 10 C
05 32 0002 11 Fundamentals of food analysis 6 15 45 E
05 32 0006 11 Fundamentals of management 5 15 15 E
05 32 0005 11 IT tools in the HoReCa industry 3 30 C
05 32 0009 11 Interpersonal communication and image building 2 30 C
23 92 3011 10 Physical Education 0 30 C
05 32 0004 11 Savoir-vivre and art of diplomacy 3 30 C
05 32 0008 11 Services marketing 3 15 15 C

Semester 2

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 315
05 32 0012 11 Commodity science of food and dishes 4 15 30 C
22 91 0000 10 Foreign Language Block 1 4 60 C
05 32 0017 11 Fundamentals of accounting 2 15 C
05 32 0011 11 Fundamentals of food technology 5 15 30 E
05 32 0014 11 General of nutrition and dietetics 4 15 30 C
05 32 0015 11 Human resources management 4 15 15 E
05 32 0016 11 Modern mobile applications 1 15 C
23 92 3011 20 Physical Education 0 30 C
05 32 0013 11 Traditional and new culinary techniques 2 15 15 C
set 1 of elective courses Optional Subjects s.2A1 1
set 1 of elective courses Optional Subjects s.2A2 1
set 1 of elective courses Optional Subjects s.2B1 1
set 1 of elective courses Optional Subjects s.2B2 1

set 1 of elective courses - Optional Subjects s.2A1

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0061 11 Technology of fruit juices and drinks 1 15 C
05 32 0062 11 Gastronomic project 1 15 C

set 1 of elective courses - Optional Subjects s.2A2

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0065 11 Facts and myths in human nutrition 1 10 C
05 32 0066 11 Fermented food 1 10 C

set 1 of elective courses - Optional Subjects s.2B1

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0063 11 Management methods and techniques in the HoReCa industry 1 15 C
05 32 0064 11 Organization of work in gastronomy 1 15 C

set 1 of elective courses - Optional Subjects s.2B2

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0067 11 Ecological determinants of market activity in the HoReCa industry 1 10 C
05 32 0068 11 Employee behavior 1 10 C

Semester 3

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 295
05 32 0026 11 Brand management 1 15 C
05 32 0018 11 Creating visual space 2 15 C
05 32 0021 11 Culinary aspects of multiculturalism 1 10 C
05 32 0023 11 Development of manager competences 2 10 15 C
05 32 0020 11 Food storage stability 2 10 20 C
22 91 0000 20 Foreign Language Block 2 4 60 C
05 32 0027 11 Intellectual property protection 1 10 C
05 32 0019 11 Microbiological safety of food 4 15 30 E
05 32 0024 11 Occupational safety and health management 1 15 C
23 92 3011 30 Physical Education 0 30 C
05 32 0022 11 Undesirable food ingredients 1 10 C
05 32 0025 11 e-Marketing 5 15 15 E
set 1 of elective courses Optional Subjects s.3A2 1
set 1 of elective courses Optional Subjects s.3B1 2
set 1 of elective courses Optional Subjects s.3B1 2
set 1 of elective courses Optional Subjects s.3B2 1

set 1 of elective courses - Optional Subjects s.3A2

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0073 11 Natural colorants in food 1 10 C
05 32 0074 11 Food additives 1 10 C

set 1 of elective courses - Optional Subjects s.3B1

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0069 11 Technology and analysis of selected plant products 2 10 15 C
05 32 0070 11 Human microbiota and its functions 2 10 15 C

set 1 of elective courses - Optional Subjects s.3B1

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0071 11 Employer branding (building an employer's brand) 2 10 15 C
05 32 0072 11 Business plan and management of a hotel and catering facility 2 10 15 C

set 1 of elective courses - Optional Subjects s.3B2

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0075 11 Personnel marketing 1 15 C
05 32 0076 11 Aid programs for the catering industry 1 15 C

Semester 4

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 311
05 32 0028 11 Alcoholic beverages of the world 2 10 15 C
05 32 0031 11 Allergy and intolerance 1 10 C
05 32 0037 11 Ethics in management 1 10 C
22 91 0000 30 Foreign Language Block 3 4 60 C
22 91 0005 99 Foreign Language Certification 0 1 E
05 32 0040 11 Getting European Union funds 1 15 C
05 32 0033 11 HACCP in gastronomy and catering 3 15 15 E
05 32 0030 11 Health-promoting and functional food 1 10 C
05 32 0034 11 Labour law 1 10 C
05 32 0039 11 Management of conflict and crisis situations 1 10 C
05 32 0038 11 Marketing communication 1 10 C
05 32 0042 11 Multilingual communication in HoReCa industry 2 15 C
05 32 0035 11 Negotiations 2 30 C
05 32 0032 11 Polish traditional and regional food 1 10 C
05 32 0036 11 Production management systems 1 10 C
05 32 0041 11 Quality management 1 15 C
05 32 0029 11 Restaurant breweries 3 10 30 C
set 2 of elective courses Optional Subjects s.4A 2
set 2 of elective courses Optional Subjects s.4B 2

set 2 of elective courses - Optional Subjects s.4A

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0077 11 Technology and analysis of selected products of animal origin 2 10 15 C
05 32 0078 11 Microbiological methods of food analysis 2 10 15 C

set 2 of elective courses - Optional Subjects s.4B

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0079 11 e-commerce 1 10 C
05 32 0080 11 Innovative forms of advertising food products 1 10 C
05 32 0081 11 Designing your own business 1 10 C
05 32 0082 11 New product design 1 10 C

Semester 5

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 300
05 32 0047 11 Building and motivating employee teams 2 20 C
05 32 0054 11 Business innovation 1 15 C
05 32 0048 11 Computer advertising design 2 15 C
05 32 0053 11 Creating organizational relationships with the environment 1 15 C
05 32 0045 11 Culinary and managerial workshops 2 30 C
05 32 0046 11 Ecology and environmental protection in food industry 1 15 C
05 32 0056 11 Establishment and functioning of a company in the HoReCa industry 2 30 C
05 32 0049 11 Functioning of the single European market 1 10 C
05 32 0050 11 Logistics 3 15 15 E
05 32 0051 11 Measurement and analysis of customer satisfaction in the HoReCa industry 1 15 C
05 32 0057 11 Multilingual communication in HoReCa industry 2 2 15 C
05 32 0044 11 New trends in food 1 15 C
05 32 0055 11 Project management 2 15 C
05 32 0052 11 Relations with the client 1 15 C
05 32 0043 11 Sensory analysis of food products 4 15 30 E
set 2 of elective courses Optional Subjects s.5A 2
set 2 of elective courses Optional Subjects s.5B 2

set 2 of elective courses - Optional Subjects s.5A

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0083 11 The role and use of hydrocolloids in food 1 10 C
05 32 0084 11 Micro- and macroelements in food 1 10 C
05 32 0085 11 Antioxidants in food 1 10 C
05 32 0086 11 Trends in food packaging 1 10 C

set 2 of elective courses - Optional Subjects s.5B

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0087 11 Company law 1 10 C
05 32 0088 11 Techniques of selling gastronomy services 1 10 C
05 32 0089 11 Anthropology of food 1 10 C
05 32 0090 11 Forms of financial support for gastronomic activity 1 10 C

Semester 6

Course unit code Course unit title ECTS L T Lab P S O Exam
Total of credits 30.0   Total of teaching hours 32
05 32 0058 11 Diploma seminar 7 30 C
05 32 0059 11 Diploma thesis 15 C
05 32 0060 11 Professional practice 8 C