Manager of Food and Nutrition - full-time, starting in winter sem., Manager of Food and Nutrition

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 410
05 32 0187 11 Basics of technique 4 30 30 C
05 32 0194 11 Building and motivating employee teams 2 20 C
05 32 0199 11 Business financing 2 15 C
05 32 0191 11 Development of manager competences 2 10 15 C
05 32 0193 11 Entrepreneurship 2 15 15 C
05 32 0189 11 Food law 1 15 C
05 32 0188 11 Fundamentals of food analysis 5 15 15 45 E
05 32 0192 11 Fundamentals of management 3 15 15 E
05 32 0197 11 Interpersonal communication and image building 2 30 C
05 32 0198 11 Labour law 1 15 C
05 32 0196 11 Microbiological safety of food 3 15 35 C
05 32 0190 11 Savoir vivre and art of diplomacy 1 15 C
05 32 0195 11 Services marketing 2 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 365
05 32 0202 11 Basics of nutrition and dietetics 3 15 30 C
05 32 0201 11 Commodities of food and dishes 2 15 30 C
05 32 0204 11 Ecology and environmental protection in food industry 1 15 C
05 32 0207 11 Ethics in management 1 10 C
22 91 0600 10 Foreign Language Module 1 2 30 C
05 32 0209 11 Functioning of the single European market 1 10 C
05 32 0210 11 Fundamentals of accounting 2 15 C
05 32 0200 11 Fundamentals of food technology 5 15 50 E
05 32 0203 11 Health-promoting and functional food 1 10 C
05 32 0206 11 Human resources management 3 15 15 E
05 32 0205 11 Information technologies 1 3 15 30 C
05 32 0208 11 Modern mobile applications 2 15 C
23 92 3011 20 Physical Education 0 30 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 0211 11 Technology of fruit juices and drinks 1 15 C
05 32 0212 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 0215 11 Facts and myths about human nutrition 1 10 C
05 32 0216 11 Oriental food - tradition and modernity 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 0213 11 Organizational techniques 1 15 C
05 32 0214 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 0217 11 Ecological determinants of market activity in the HoReCa industry 1 10 C
05 32 0218 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 355
05 32 0230 11 Brand management 1 15 C
05 32 0224 11 Culinary aspects of multiculturalism 1 10 C
05 32 0220 11 Food allergy and intolerance 1 10 10 C
05 32 0223 11 Food storage stability 3 15 30 C
22 91 0600 20 Foreign Language Module 2 2 30 C
05 32 0229 11 Fundamentals of life cycle assessment 1 15 C
05 32 0232 11 Information technologies 2 3 15 30 C
05 32 0233 11 Intellectual property protection 1 10 C
05 32 0226 11 Management of conflict and crisis situations 1 10 C
05 32 0231 11 Marketing communication 1 10 C
05 32 0228 11 Occupational health and safety management 2 15 E
23 92 3011 30 Physical Education 0 30 C
05 32 0221 11 Polish traditonal and regional food 1 10 C
05 32 0222 11 Quality management 1 15 C
05 32 0219 11 Sensory analysis of food products 3 15 35 E
05 32 0227 11 Undesirable food ingredients 1 10 C
05 32 0225 11 Visual shaping of space 1 15 C
set 1 of elective courses Optional Subjects s.3A1 2
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.3B2 1

set 1 of elective courses - Optional Subjects s.3A1

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0234 11 Technology and analysis of selected plant products 2 10 15 C
05 32 0235 11 Human microbiota and its functions 2 10 15 C

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 0238 11 Natural colorants in food 1 10 C
05 32 0239 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 0236 11 Building an employer brand 2 10 15 C
05 32 0237 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 0240 11 Personnel marketing 1 15 C
05 32 0241 11 Assistance programs for 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 260
22 91 0600 30 Foreign Language Module 3 2 30 C
05 32 0242 11 HACCP in gastronomy and catering 2 15 15 E
05 32 0248 11 Industrial placement 1 12 C
05 32 0247 11 Multilingual communication in HoReCa industry 1 15 C
05 32 0244 11 Negotiations 2 30 C
23 92 3011 40 Physical Education 0 30 C
05 32 0245 11 Production management systems 1 15 C
05 32 0243 11 Traditional and new culinary techniques 2 15 15 C
05 32 0246 11 e-Marketing 2 15 15 E
set 2 of elective courses Optional Subjects s.4A 3
set 2 of elective courses Optional Subjects s.4B 3

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 0249 11 Technology and analysis of selected products of animal origin 2 10 15 C
05 32 0250 11 Microbiological methods of food analysis 2 10 15 C
05 32 0251 11 The role and use of hydrocolloids in food 1 10 C
05 32 0252 11 Micro- and macrolements in food 1 10 C
05 32 0253 11 Antioxidants in food 1 10 C
05 32 0254 11 Trends in food packaging 1 10 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 0255 11 e-Commerce 1 10 C
05 32 0256 11 Innovative forms of advertising food products 1 10 C
05 32 0257 11 Designing your own enterprise 1 10 C
05 32 0258 11 Designing new products 1 10 C
05 32 0259 11 Company law 1 10 C
05 32 0260 11 Techniques of selling gastronomy services 1 10 C
05 32 0261 11 Anthropology of food 1 10 C
05 32 0262 11 Forms of financial support for gastronomic activity 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 470
05 32 0266 11 Alcoholic beverages in the world 2 15 20 C
05 32 0272 11 Business innovation 2 15 C
05 32 0268 11 Computer advertising design 1 15 C
05 32 0271 11 Creating organizational relationships with the environment 1 15 C
05 32 0265 11 Culinary and managerial workshops 2 20 C
22 91 0600 40 Foreign Language Module 4E 3 30 E
05 32 0274 11 Getting European Union Funds 2 15 C
05 32 0269 11 Logistics 2 15 15 E
05 32 0273 11 Multilingual communication in HoReCa industry 2 1 15 C
05 32 0270 11 Relations with the client 1 15 C
05 32 0264 11 Restaurant breweries 2 10 30 C
05 32 0275 11 Summative module 9 150 C
05 32 0267 11 Technology transfer and commercialization of research results 1 10 C
05 32 0263 11 Trends in food 1 15 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 155
05 32 0276 11 Diploma seminar 5 60 E
05 32 0277 11 Diploma thesis 10 C
05 32 0278 11 Industrial placement 2 12 C
set 2 of elective courses Optional Subjects s.6 3

set 2 of elective courses - Optional Subjects s.6

Course unit code Course unit title ECTS L T Lab P S O Exam
05 32 0279 11 Food and catering technologies 1 15 C
05 32 0280 11 Management and marketing in the HoReCa industry 1 15 C
05 32 0281 11 Food and dish production safety 1 15 C
05 32 0282 11 HoReCa products 1 15 C