39322 - COLLECTIVE RESTAURANT

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: Second term

Credits: 6

Academic year: 2025

Teaching course: 3

• Catalan

Oral face-to-face classes will be taught in Catalan. There are documents in Spanish and English, as well as audiovisual materials in Spanish and English.

The collective catering subject belongs to module 5 of public health and community nutrition. The subject of Collective Catering It provides students with the knowledge and skills necessary to intervene in the field of nutrition applied to collective food services. Special emphasis is placed on the analysis and management of different types of establishments and services, taking into account their particularities and the diversity of the groups they target. Study of the characteristics of catering establishments, types of kitchens and the application of hygiene measures and hazard analysis systems and critical control points. Preparation of menus for groups. The subject also includes content related to planning, the nutritional quality of meals, sustainability and the economy of preparations. Through a theoretical and practical approach, a comprehensive and responsible vision of food is promoted in collective environments, such as schools, hospitals, companies or socio-health centers.

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others.

Topic 1. Introduction to Collective Restoration

Introduction to Collective Restoration: definitions and concepts

Professional roles of dietitians-nutritionists in the community sector

Topic 2. Assembly kitchen: fourth and fifth range

What they are, what they contribute, where we find them and involvement on the part of the chef and the dietitian-nutritionist.

Topic 3. Diets in collective catering

Characteristics of food in different communities. Menu planning

Therapeutic diets. Texture-modified diets

Planning and general conditions of collective catering facilities, premises and equipment

Topic 4. Facilities

Types of Kitchen: management, production and distribution systems, technical characteristics

Goods receipt and storage

Preparation, cooking and finishing of food processing

Washing and waste areas

Topic 5. Staff in collective catering

Food handlers

Topic 6. Hygiene and food safety

Implementation of the Hazard Analysis and Critical Control Points (HACCP) system in collective catering

Topic 7. Management of collective catering services

Management tools for the collective catering sector

Control systems and certifications ISO'S, AMED, PREME

Topic 8. Regulations applied to communities

Premises and regulations in the collective catering sector:

The current regulations,

The SDGs

Sustainability and food waste law

Food Law in Catalonia 2025-2030

Seminars 1, 2, 3 and 4. Topics such as diets in the collective catering sector will be addressed when we enter the healthcare sector, and nutrition in the collective catering sector when we talk about school menus or commercial catering. As well as the specificity of collective catering in geriatrics.

The system for evaluating the skills and learning outcomes of this subject includes different assessment activities for Subject 5 - Public Health and Community Nutrition:

Evaluation activities

Seminars 1, 2, 3 and 4
Group work and oral presentation
Virtual self-assessment questionnaires
Evaluation questionnaires associated with a reading, audiovisual material or podcast

A quantitative (0 to 10) and qualitative (fail, pass, outstanding, excellent, honors) grading system is used according to RD 1125/2003. In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or greater than 5 points out of a total of 10 points.
According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.
The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.
Any form of academic fraud will be sanctioned in accordance with the center's evaluation regulations. In the event that signs of fraud are detected, including improper use
of generative artificial intelligence tools, the subject's teaching staff may call students for an individual interview with the aim of verifying their
the authorship.
The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use.

Matas, E, Vila, M. Collective Restoration. HACCP User manual. Barcelona; Elsevier; 2002

Montes E., Lloret I., López MA. Design and Management of Kitchens. Food hygiene manual applied to the restaurant sector. Editions Díaz de Santos; 2005

Sala, Yolanda, Montañés, J. Collective Restoration. Planning of facilities, premises and equipment. Barcelona: Mason; 1999