Compulsory courses
- B1
- 12Cr
- B2
- 8Cr
| Code | Détails | Bloc | Organisation | Théorie | Pratique | Autres | Crédits |
| VCER2095-1 | Foundations of food hygiene | B1 | TA | | | | 5 |
| Biological risks associated with the food chain - [8h Monitored workshops]
| | | 24 | - | [+] | |
| Chemical risks associated with the food chain - [5h Monitored workshops]
| | | 27 | - | [+] | |
| Food industry procedures and technologies
| | | 28 | 12 | - | |
| VCER2096-1 | Managing food hygiene, Theoretical and practical approaches to managing hygiene in the food chain - [36h Monitored workshops]
| B1 | TA | 12 | - | [+] | 3 |
| VCER2097-1 | Portfolio 1, Student work in connection with risk management part - [24h Monitored workshops]
| B1 | | 4 | - | [+] | 4 |
| VCER2098-1 | Controls in the food chain | B2 | TA | | | | 4 |
| Methods for controlling for biological risks
| | | 16 | 16 | - | |
| Methods for controlling for chemical risks
| | | 16 | 20 | - | |
| Theoretical and practical approaches to controls in the food chain
| | | 24 | 8 | - | |
| VCER2099-1 | Portfolio II, Student work in connection with the food chain part - [24h Monitored workshops]
| B2 | TA | 4 | - | [+] | 4 |
