Manager of Food and Nutrition - full-time, starting in winter sem., Manager of Food and Nutrition - implementation since academic year 2019/20
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 380 | |||||||||
05 32 0091 11 | Basics of technique | 4 | 30 | 30 | C | ||||
05 32 0100 11 | Business financing | 2 | 15 | C | |||||
05 32 0095 11 | Development of manager competences | 2 | 10 | 15 | C | ||||
05 32 0097 11 | Entrepreneurship | 2 | 15 | 15 | C | ||||
05 32 0093 11 | Food law | 2 | 15 | C | |||||
22 91 0500 10 | Foreign Language block 1 | 2 | 30 | C | |||||
05 32 0092 11 | Fundamentals of food analysis | 5 | 15 | 10 | 45 | E | |||
05 32 0096 11 | Fundamentals of management | 5 | 15 | 15 | E | ||||
05 32 0099 11 | Interpersonal communication and image building | 2 | 30 | C | |||||
23 92 3011 10 | Physical Education | 0 | 30 | C | |||||
05 32 0094 11 | Savoir-vivre and art of diplomacy | 2 | 15 | C | |||||
05 32 0098 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 340 | |||||||||
05 32 0107 11 | Basics of accounting | 2 | 15 | C | |||||
05 32 0103 11 | Basics of nutrition and dietetics | 3 | 15 | 30 | C | ||||
05 32 0102 11 | Commodities of food and dishes | 3 | 15 | 30 | C | ||||
22 91 0500 20 | Foreign Language block 2 | 3 | 60 | C | |||||
05 32 0101 11 | Fundamentals of food technology | 6 | 15 | 40 | E | ||||
05 32 0105 11 | Human resources management | 4 | 15 | 15 | E | ||||
05 32 0104 11 | Information technologies I | 3 | 15 | 30 | C | ||||
05 32 0106 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 0108 11 | Technology of fruit juices and drinks | 1 | 15 | C | |||||
05 32 0109 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 0112 11 | Facts and myths in human nutrition | 1 | 10 | C | |||||
05 32 0113 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 0110 11 | Organizational techniques | 1 | 15 | C | |||||
05 32 0111 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 0114 11 | Ecological determinants of market activity in the HoReCa industry | 1 | 10 | C | |||||
05 32 0115 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 311 | |||||||||
05 32 0123 11 | Brand management | 1 | 15 | C | |||||
05 32 0118 11 | Culinary aspects of multiculturalism | 1 | 10 | C | |||||
05 32 0117 11 | Food storage stability | 4 | 10 | 30 | C | ||||
22 91 0500 40 | Foreign Language Certification | 0 | 1 | E | |||||
22 91 0500 30 | Foreign Language block 3 | 3 | 60 | E | |||||
05 32 0122 11 | Fundamentals of life cycle assessment | 1 | 15 | C | |||||
05 32 0124 11 | Information technologies II | 3 | 15 | 30 | C | ||||
05 32 0125 11 | Intellectual property protection | 1 | 10 | C | |||||
05 32 0116 11 | Microbiological safety of food | 5 | 15 | 30 | E | ||||
05 32 0121 11 | Occupational health and safety management | 2 | 15 | C | |||||
23 92 3011 30 | Physical Education | 0 | 30 | C | |||||
05 32 0120 11 | Undesirable food ingredients | 1 | 10 | C | |||||
05 32 0119 11 | Visual shaping of space | 2 | 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 0126 11 | Technology and analysis of selected plant products | 2 | 10 | 15 | C | ||||
05 32 0127 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 0130 11 | Natural colorants in food | 1 | 10 | C | |||||
05 32 0131 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 0128 11 | Building an employer brand | 2 | 10 | 15 | C | ||||
05 32 0129 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 0132 11 | Personnel marketing | 1 | 15 | C | |||||
05 32 0133 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 345 | |||||||||
05 32 0134 11 | Alcoholic beverages in the world | 3 | 10 | 30 | C | ||||
05 32 0144 11 | Ethics in management | 1 | 10 | C | |||||
05 32 0137 11 | Food allergy and intolerance | 1 | 10 | 10 | C | ||||
05 32 0147 11 | Getting European Union funds | 1 | 15 | C | |||||
05 32 0139 11 | HACCP in gastronomy and catering | 3 | 15 | 15 | E | ||||
05 32 0136 11 | Health-promoting and functional food | 1 | 10 | C | |||||
05 32 0141 11 | Labour law | 1 | 15 | C | |||||
05 32 0146 11 | Management of conflict and crisis situations | 1 | 10 | C | |||||
05 32 0145 11 | Marketing communication | 1 | 10 | C | |||||
05 32 0150 11 | Multilingual communication in HoReCa industry | 1 | 15 | C | |||||
05 32 0142 11 | Negotiations | 2 | 30 | C | |||||
05 32 0138 11 | Polish traditonal and regional food | 1 | 10 | C | |||||
05 32 0143 11 | Production management systems | 1 | 15 | C | |||||
05 32 0148 11 | Quality management | 1 | 15 | C | |||||
05 32 0135 11 | Restaurant breweries | 2 | 10 | 30 | C | ||||
05 32 0140 11 | Traditional and new culinary techniques | 2 | 15 | 15 | C | ||||
05 32 0149 11 | e-Marketing | 3 | 15 | 15 | E | ||||
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 0151 11 | Technology and analysis of selected products of animal origin | 2 | 10 | 15 | C | ||||
05 32 0152 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 0153 11 | E-commerce | 1 | 10 | C | |||||
05 32 0154 11 | Innovative forms of advertising food products | 1 | 10 | C | |||||
05 32 0155 11 | Designing your own enterprise | 1 | 10 | C | |||||
05 32 0156 11 | Designing new products | 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 325 | |||||||||
05 32 0162 11 | Building and motivating employee teams | 2 | 20 | C | |||||
05 32 0163 11 | Computer advertising design | 1 | 15 | C | |||||
05 32 0168 11 | Creating organizational relationships with the environment | 1 | 15 | C | |||||
05 32 0159 11 | Culinary and managerial workshops | 2 | 30 | C | |||||
05 32 0161 11 | Ecology and environmental protection in food industry | 1 | 15 | C | |||||
05 32 0171 11 | Establishment and functioning of a company in the HoReCa industry | 2 | 30 | C | |||||
05 32 0164 11 | Functioning of the single European market | 1 | 10 | C | |||||
05 32 0169 11 | Innnovation | 1 | 15 | C | |||||
05 32 0165 11 | Logistics | 3 | 15 | 15 | E | ||||
05 32 0166 11 | Measurement and analysis of customer satisfaction in the HoReCa industry | 1 | 15 | C | |||||
05 32 0172 11 | Multilingual communication in HoReCa industry 2 | 2 | 15 | C | |||||
05 32 0158 11 | New trends in food | 1 | 15 | C | |||||
05 32 0170 11 | Project management | 1 | 15 | C | |||||
05 32 0173 11 | Proseminar | 1 | 15 | C | |||||
05 32 0167 11 | Relations with the client | 1 | 15 | C | |||||
05 32 0157 11 | Sensory analysis of food products | 4 | 15 | 30 | E | ||||
05 32 0160 11 | Technology transfer and commercialization of research results | 1 | 10 | C | |||||
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 0174 11 | The role and use of hydrocolloids in food | 1 | 10 | C | |||||
05 32 0175 11 | Micro- and macrolements in food | 1 | 10 | C | |||||
05 32 0176 11 | Antioxidants in food | 1 | 10 | C | |||||
05 32 0177 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 0178 11 | Company law | 1 | 10 | C | |||||
05 32 0179 11 | Techniques of selling gastronomy services | 1 | 10 | C | |||||
05 32 0180 11 | Anthropology of food | 1 | 10 | C | |||||
05 32 0181 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 360 | |||||||||
05 32 0183 11 | Diploma seminar | 2 | 30 | C | |||||
05 32 0186 11 | Diploma seminar - Competency exam | 0 | E | ||||||
05 32 0184 11 | Diploma thesis | 10 | 10 | C | |||||
05 32 0185 11 | Industrial placement | 12 | 300 | C | |||||
05 32 0182 11 | Team project | 6 | 20 | C |