Duration
4h Th, 24h Mon. WS
Number of credits
| University Certificate in Food Safety 1. Part 1 Risk Management 2. Part 2 Controlling the Food Chain (organised in odd years) | 4 crédits |
Lecturer
Language(s) of instruction
French language
Organisation and examination
All year long
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
This course, in the form of an interview and final feedback from the students, allows us to get to know the students better in order to determine their expectations when registering for this training.
Learning outcomes of the learning unit
These interviews will allow students to get to know each other better and define their expectations more precisely. The trainer will also explain what is expected of them for UE4 or 6.
Prerequisite knowledge and skills
UE1 and UE2
See general conditions of access to this certificate
Planned learning activities and teaching methods
Free interviews with students at the beginning of the training
Restitutions from students showing their personal journey which will be illustrated in different ways (readings, theoretical courses, publications, internship in a company, concrete problem that may arise in a company, etc.). It is about seeing the evolution of the student in relation to his personal and professional journey. The student will question himself about his situation (his strengths and weaknesses) with a view to completing his training himself. It is therefore a process of introspection, even metacognition, which will, ultimately, strengthen his learning.
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Further information:
Face-to-face and supervision
Course materials and recommended or required readings
Exam(s) in session
Any session
- In-person
oral exam
Written work / report
Continuous assessment
Further information:
Evaluation for this UE during the report: originality of the solutions, questioning of the student, evolution and introspection on the part of the students
Work placement(s)
Organisational remarks and main changes to the course
? Interview with students at the start of training
Contacts
Dr Nicolas KORSAK (nkorsak@uliege.be )
Christine Bal, Secretary of the Department of Food Sciences: (christine.bal@uliege.be)