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 | 30 | 15 | 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 |