Bachelor's Programme in Foodservice and Nutrition

180 credits

Outline, SKV1K

A revised version of the outline is available.

Code: SKV1K
Finalised by: The Faculty Board of Social Sciences, 22 April 2021
Registration number: SAMFAK 2021/42 Doss:3:2:1, UFV 2021/1091

Semester 1

Period 1

Food Studies, Nutrition and Dietetics A: Nutrition, 30 of 30 credits (2HK076)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G1N

Semester 2

Period 1

Food Studies, Nutrition and Dietetics B: Food Science, 30 of 30 credits (2HK078)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G1F

Semester 3

Period 1

Food, Market and Leadership I, 15 of 15 credits (2HK079)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G2F

Period 3

Sensory Evaluation and Product Development, 15 of 15 credits (2HK080)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G2F

Semester 4

Period 1

Nutrition and Public Health, 15 of 15 credits (2HK081)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G2F

Period 3

Food, Market and Leadership II, 15 of 15 credits (2HK082)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G2F

Semester 5

Period 1

Accounting, 7.5 of 7.5 credits (2FE155)Compulsory Main field(s) of study and in-depth level: Business Studies G1N

Period 2

Costing and Capital Budgeting, 7.5 of 7.5 credits (2FE156)Compulsory Main field(s) of study and in-depth level: Business Studies G1N

Period 3

Introduction to Marketing and Organising, 15 of 15 credits (2FE158)Compulsory Main field(s) of study and in-depth level: Business Studies G1N

Semester 6

Period 1

Food Studies, Nutrition and Dietetics C: Sociological Perspectives on Food, 7.5 of 7.5 credits (2HK083)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G2F

Period 2

Food and Nutrition C: Research Methods, 7.5 of 7.5 credits (2HK054)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G2F

Period 3

Bachelor's Thesis in Food Studies, Nutrition and Dietetics, 15 of 15 credits (2HK084)Compulsory Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics G2E

* Compulsory

Programme syllabus