Curricula

Objectives

You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.

You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.

You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.

Competence provided by the course:
Sustainable food system competence
Sustainable development competence

Content

Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications

Time and location

Lessons in Rajakatu twice a week.

Learning materials and recommended literature

Materials in Moodle.

Teaching methods

Webinars, independent study and assigments, group assigment.

Practical training and working life connections

Visiting lectures are part of the course.

Exam dates and retake possibilities

The course doesn't include an exam.

Alternative completion methods

Inclusion or replacement
Recognition of informal learning
Studification

Student workload

10 study points equals 270 h hours of studying.
Lessons 44 hours
Group assignment 108 hours
Individual work 118 hours

Content scheduling

Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations

Further information for students

The course require 80 % attendance on lessons.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.

Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines

Evaluation criteria, good (3-4)

Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.

Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.

Evaluation criteria, excellent (5)

Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.

Evaluation criteria, pass/failed

0-5

Prerequisites

First year studies of hospitality management

Objectives

You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.

You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.

You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.

Competence provided by the course:
Sustainable food system competence
Sustainable development competence

Content

Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications

Time and location

Online webinars.

Learning materials and recommended literature

Moodleympäristön verkkomateriaalit.

Teaching methods

Webinars, independent study and assigments, group assigment.

Practical training and working life connections

Visiting lecturers.

Exam dates and retake possibilities

The course doesn't include an exam.

Alternative completion methods

Inclusion or replacement
Recognition of informal learning
Studification.

Student workload

10 study points equals 270 h hours of studying.
Webinars 22 hours
Group/pair assignment 61 hours
Individual work 167 hours

Content scheduling

Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.

Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines

Evaluation criteria, good (3-4)

Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.

Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.

Evaluation criteria, excellent (5)

Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.

Evaluation criteria, pass/failed

0-5

Prerequisites

First year studies of hospitality management

Objectives

You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.

You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.

You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.

Competence provided by the course:
Sustainable food system competence
Sustainable development competence

Content

Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications

Time and location

Teaching in Rajakatu two times a week.

Learning materials and recommended literature

Materials in Moodle

Teaching methods

Interactive lessons, project-based learning, case studies, lectures, practising study skills.
Both individual and group assignments, practising academic reporting and reflection.
Individual and group coaching, both individual and group feedback given. Peer assessment.

Practical training and working life connections

Visiting lecturers.

Exam dates and retake possibilities

The course doesn't include an exam.

Alternative completion methods

Inclusion or replacement
Recognition of informal learning
Studification

Student workload

10 study points equals 270 h hours of studying.
Orientation 3 hours
Lessons 44 hours
Group assignment 108 hours
Individual work 115 hours

Content scheduling

Orientation
Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.

Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines

Evaluation criteria, good (3-4)

Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.

Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.

Evaluation criteria, excellent (5)

Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.

Evaluation criteria, pass/failed

0-5

Prerequisites

First year studies of hospitality management

Objectives

You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.

You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.

You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.

Competence provided by the course:
Sustainable food system competence
Sustainable development competence

Content

Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications

Time and location

Online webinars.

Learning materials and recommended literature

Moodleympäristön verkkomateriaalit.

Teaching methods

Webinars, independent study and assigments, group assigment.

Practical training and working life connections

Visiting lecturers.

Exam dates and retake possibilities

The course doesn't include an exam.

Alternative completion methods

Inclusion or replacement
Recognition of informal learning
Studification.

Student workload

10 study points equals 270 h hours of studying.

Content scheduling

Orientation
Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.

Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines

Evaluation criteria, good (3-4)

Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.

Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.

Evaluation criteria, excellent (5)

Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.

Evaluation criteria, pass/failed

0-5

Prerequisites

First year studies of hospitality management

Objectives

You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.

You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.

You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.

Competence provided by the course:
Sustainable food system competence
Sustainable development competence

Content

Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications

Time and location

Kontaktiopiskelu Rajakadulla maanantaisin ja torstaisin.

Learning materials and recommended literature

Ammattilaisen kädenjälki -verkkokurssi
Moodleympäristön verkkomateriaali

Teaching methods

The student is familiar with the global and local food system. From the primary production to the store. Student knows the affect of finance, procurement law and activity classification on raw materal selections, self monitoring plan and operation principles. Student will recognize foods and services affect on overall quality. Student knows what elements are included in sustainable food system. Student can draw a sustainable self monitoring plan for a food service based on their responsibility plan. Student is familiar with food production guidance systems functions and can implement those in forming sustainable solutions in food service business.

Exam dates and retake possibilities

Opintojaksolla ei ole tenttiä.

Alternative completion methods

Acceptance (replacement and inclusion)
Identifying and recognizing skills acquired in other ways
Studying
More detailed instructions can be found in the degree regulations and study guide.

Student workload

Opintojakson laajuus on 10 opintopistettä, eli 270 tuntia.
Tuntien painotus on arvioitavissa, itsenäisissä tehtävissä ja ryhmätöissä.

Content scheduling

Food production guidance system
Resposibility plan
Self monitoring plan
Recent trends in the industry. Sustainability and circular economy
Activity classification. Affects on purchases et al.

Further information for students

The general assessment criteria for competence produced by the degree programme in Hospitality Management are available on the website (https://opinto-oppaat.jamk.fi/en/). The learning outcomes of the course are assessed in relation to the learning objectives based on the knowledge, skills and general competencies (National and European Qualifications Framework, level 6).

5, Excellent: The student demonstrates a holistic, critical and analytical understanding in terms of the above-mentioned learning objectives.

4, Very good: The student demonstrates a nearly holistic, critical and analytical understanding in terms of the above-mentioned learning objectives.

3, Good: The student demonstrates a somewhat holistic, critical and analytical understanding in terms of the abovementioned learning objectives.

2, Satisfactory: Under guidance, the student demonstrates an understanding of the application of the above-mentioned learning objectives.

1, Adequate: Under guidance, the student demonstrates an understanding of the application of the above-mentioned learning objectives, but the application is found lacking.

Prior Learning Recognition Procedures are described in the Degree Regulations and in the Study Guide. The teacher of the course can provide more information on any special practices related to the course.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.

Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines

Evaluation criteria, good (3-4)

Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.

Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.

Evaluation criteria, excellent (5)

Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.

Evaluation criteria, pass/failed

0-5

Prerequisites

First year studies of hospitality management