Internship (year 1)

A.Y. 2020/2021
Overall hours
Learning objectives
The aim of the course is to:
- Start to know the dietetic environment in great catering
- Start to know the behavior in laboratory, hospital canteen and ATS canteen
- Become acquainted with base tools, as balance and measure instrument
Expected learning outcomes
At the end of the course students will be able to:
- See company HACCP
- Join to booking meal verification
- See the giving of foodstuffs
- See special diet production, packaging and sending
- See meal production, packaging and sending
- See non-compliance management (ex. Foodstuffs/ temperature/ special diets)
- Learn modality of traceability food
- See foodstuffs withdraw
- Examine procedure of control food temperature
- See procedure to control weights
- Learn modality of foodstuffs and warehouse management (temperature, correct conservation and food expiration)
- Understand the use of instrument (balance and thermometer)
- Understand the healthy hygienic control process of working place
- Learn the quality control process of diets
- See process of valuation of nutritional label
Course syllabus and organization

Unique edition

MED/49 - FOOD AND DIETETIC SCIENCES - University credits: 5
Practicals - Exercises: 100 hours