Examples of connections


Competence aims after raw ingredients, production and quality

  • carry out personal hygiene and food and production hygiene according to applicable regulations
  • use, assemble and clean various hand tools, machines, equipment and premises, and understand how important these are for safe food production
  • explain what it means to work with health, safety and environment within the subject area, to work ergonomically and to use the right protective equipment in accordance with applicable regulations
  • use quality control systems for food production, have knowledge of food safety and assess whether the production processes ensure safe food
  • assess the quality, area of use and production characteristics of raw ingredients and readymade products, and use this knowledge in practical work
  • use recipes and directions to plan, carry out and assess different work and production processes
  • use work routines and handwork skills in practical work and explain how they impact the final product
  • make sustainable and environmentally friendly decisions during the production of goods and services, and reflect on how the resources can be best utilised
  • handle waste in accordance with regulations and reflect on whether the waste is a re-usable resource
  • plan, make and offer food and beverages rooted in Norwegian, Sami and international culinary traditions based on new trends
  • plan, make and offer food and beverages rooted in different religions and the needs of various user groups
  • explain how food, beverages and lifestyle impact health, and describe dietary advice from the health authorities
  • package and label products for storage and tracking in accordance with applicable regulations
  • use digital tools to label products for sale in accordance with applicable regulations
  • plan and prepare different types of premises for the sale of goods and services

Formative assessment

Assessment of coursework