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Ready-to-eat Foods and Catering

Code: 103963
Credits: 3
2026/2027
Degree programme Type Course
Food Science and Technology OP 4
Veterinary Medicine OP 5

Contact lecturer

Name :
José Juan Rodriguez Jerez
Email :
josejuan.rodriguez@uab.cat

Teaching staff

Carolina Ripollés Àvila
Guillem Gervilla Cantero

Group languages

You can consult this information at the end of the document.

Prerequisites

Have previously studied food hygiene and technology subjects

Objectives

1. Describe the fundamental concepts, the historical foundations and the bibliographic bases.

2. Demonstrate that you know the fundamental bases in the hygienic design of the installations.

3. Identify the different systems of evaluation of food safety applied to the installations.

4. Show that you know the different equipments usable in collective restoration.

5. To interpret the nutritional composition of the elaborate dishes and their role in the health of individuals.

6. Discriminate relevant information regarding food safety.

7. Analyze the effects and influence of technology on the nutritional value of foods.

Learning outcomes

  1. Analyse, summarise, resolve problems and make professional decisions.
  2. Search for, manage and interpret information from different sources.
  3. Use IT resources for communication, the search for information within the field of study, data processing and calculations.
  4. Communicate effectively with both professional and non-professional audiences, orally and in writing, in the first language and/or in English.
  5. Develop individual learning strategies and planning and organisation skills.
  6. Select processes of conservation, transformation, transport and storage that are suited to foods of animal and plant origin.
  7. Design complex processes in accordance with the established quality criteria.
  8. Apply the technological processes that are specific to milk and dairy products, meat and meat derivatives, fish products, egg products and vegetable products, and understand the modifications to the final product that these processes make.
  9. Foresee and solve problems that are specific to the food industries.
  10. Work effectively in single or multidisciplinary teams and show respect, appreciation and sensitivity for the work of others.
  11. Communicate information obtained during professional exercise in a fluid manner, orally and in writing, with other colleagues, authorities and society in general.
  12. Draft and present satisfactory professional reports, always maintaining the required confidentiality.
  13. Recognise the changes, alterations and adulterations suffered by milk, meat, fishing products, eggs, plants and derived products, as well as products made in collective catering establishments.
  14. Recognise the circumstances that cause milk, meat, fishing products, eggs, plants and derived products, as well as products made in collective catering establishments to be unfit for human consumption and justify why.
  15. Apply suitable methodologies and tests to evaluate the salubriousness of milk, meat, fishing products, eggs, plants and derived products, as well as products made in collective catering establishments.
  16. Distinguish critical control points in each food preparation process in companies in the dairy, meat, fishing and aquaculture, eggs and egg product and plant product sectors, as well as collective catering establishments.
  17. Relate the problem of foodborne diseases caused by the consumption of milk, meat, fishing products, eggs, vegetables and derived products of all of those, as well as collective catering establishments, with the responsible etiologic agents.
  18. Select suitable conservation, transformation, transport and storage processes for foods of animal and plant origin.
  19. Apply specific technological processes to the preparation of milk and dairy products, meat and derived products, and fishing, egg and plant products, and understand the modifications derived from the application of these processes to the finished product.
  20. Foresee and resolve specific problems in these industries.

Contents

1. Introduction. Basics Bibliography.


2. Hygienic design. Definition of circuits and work areas, kitchen, parameters, installation, machines, furniture and utensils.


3. Hygienic management of the kitchen. Self-control applied to the collectivities sector. Establishment of hygienic management.


4. Formulating dishes according to the type of dishes. Differences between cold and hot dishes, technological and hygienic requirements.


5. Food of plant and animal origin. Differences between the risks in their handling and treatment. Special needs


6. Nutrition assessment and balanced diet.


7. Effects of technology on the nutritional composition of foods. Increase or decrease in their nutritional potential.

Learning activities and methodology

Title Hours ECTS Learning outcomes
Case presentation 2 0.08
Practical works 48 1.92
Approach of practical cases 2 0.08
Theory 16 0.64
Facilities visit 3 0.12

Visits

Facilities within the UAB campus. 3 hours

Seminars

Placement of practical work. 2 hours.

Practical works

Individual work, related to the design and approach of a kitchen of collectivities, to be carried out individually. Each student will choose a type of dish to prepare in a kitchen of collectives. The student will have to develop the following activities:

1. Necessary equipment.

2. Design of installation.

3. Formulation of the dish and necessary treatments.

3. Food safety management.

4. maintenance of nutritional properties.

5. Health warnings depending on the final composition.

This work will be presented publicly during a 2 hour session, lasting 10 minutes. If the number of students is very high (more than 12) and there was not enough time, the presentation would be of the students chosen by the teachers from the best of the course.

 

Use of AI


In this course, the use of Artificial Intelligence (AI) technologies is permitted as an integral part of the development of the work, provided that the result reflects a significant contribution from the student in terms of analysis and personal reflection. The student must identify which parts were generated using this technology, specify the tools used, and include a critical reflection on how these influenced both the process and the outcome of the activity. Lack of transparency in the use of AI will be considered academic dishonesty and may result in a grade penalty or more serious sanctions in severe cases.

Annotation: within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Assessment

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
Theoretical evaluation 50% 2 0.08 6, 13, 14, 16, 17, 18
Attendance to mandatory activities 10% 0 0 1, 4, 11
Assessment of learning in the development of practical cases 40% 2 0.08 2, 3, 5, 7, 8, 9, 10, 12, 14, 15, 16, 18, 19, 20

The evaluation of the student will be based on the following distribution:

1.- Theoretical tests (theoretical examination) ................................................... 50%

2.- Practical tests (cases) ................................................................................ 40%

- Oral presentation ................................................................... 5%

- Written works ...................................................................... 35%

3.- Attendance to mandatory activities ............................................................. 10%

NOTE: It is necessary to pass the theoretical exam to pass the subject.

A theoretical exam will be conducted using test questions to assess performance.

The practical tests will be derived from:

The continuous evaluation of the assistance to the practices.

The practical work will be presented throughout the semester.

Students who do not pass the subject should take a new theoretical examination or resubmit the practical work. Once the subject is evaluated, each student will be informed which parts of the subject have been passed and which must be retaken, if necessary.

Students who did not participate in any of the evaluations will have to conduct a new theoretical examination on recovery or return to present the cases they did not present. This new evaluation will be conducted at the same time as recovery assessments.

Students who do not participate in assessable activities that represent at least 15% of the total grade will be considered unassessable.


Any irregularity committed during an assessment activity (including academic misconduct, plagiarism, or the improper use of AI, unless such use is expressly authorised in the course guide) that may lead to a significant alteration of the assessment result will result in a grade of 0 for that assessment. If the course guide stipulates that obtaining a minimum grade in that assessment is an essential requirement to pass the course, or if multiple irregularities occur in different assessment activities within the same course, the final grade for the course will be 0. Furthermore, disciplinary proceedings may be initiated against any student who commits any such irregularity.

This subject does not provide for a single assessment system.

Bibliography

Araluce M. 2000. Empresas de restauración colectiva. Ed.: Días de Santos. Madrid.

Armendáriz J.L. 2001. Procesos de cocina. Ed. Paraninfo. Madrid,

Barham P. 2003. La cocina y la ciencia. Ed.: Acribia. Zaragoza.

Cross M. y MacDonald B. 2009. Nutrition in Institutions. Ed.: Wiley. http://onlinelibrary.wiley.com/book/10.1002/9781444301663?globalMessage=0

Kinton R. 2000. Teoría del catering. Ed.: Acribia. Zaragoza.

Montes E, Lloret I i López M.A. 2005. Diseño y gestión de cocinas. Ed.: Acribia. Zaragoza

Software

The Nutritics program of professional nutrition will be used to know the composition of the dishes proposed by the students in the design of the community kitchen. In addition, students will be able to verify the health warnings that must be recorded.

Course groups and languages

The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE

Type of teaching Group Language Semester Shift
(TE) Theory 1 Catalan/Spanish second semester morning-mixed
(PAUL) Classroom practices 1 Spanish second semester morning-mixed
(VEXT) Visites externes a entitats 1 Catalan second semester morning-mixed