Curricula

Objective

The student knows how to process food items economically and hygienically and understands the significance of hygiene legislation in working.
The student knows the composition and nutritional value of different food items and knows how to utilise the information in cooking.
The student has mastered the different cooking methods and knows how to make basic pastries.
The student has mastered the serving of foods and the different serving options.
The student is able to organise his/her own work and act as a contributing team member.
The student is able to use kitchen utensils and equipment diversely.
The student has mastered the sanitation and cleanliness of the kitchen.

Content

Personal hygiene and hygienic working,
composition and nutritional value of food items,
equipment and utensils of professional kitchen, different cookin methods and dishes, basic pastries, most common special diets, basics of serving and
the serving of foods and different serving options
Kitchen sanitation and the upkeep of dishes, sustainable development in a professional kitchen, timing and organization of own work,
JAMIX- production control system.

Qualifications

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Assessment criteria, satisfactory (1)

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).

Adequate 1. The student knows how to process food items hygienically and knows how to take care of kitchen sanitation and the upkeep of dishes.

Satisfactory 2. The student knows the composition of food items and how to use them in cooking. The student has mastered the different serving methods and knows how to serve different foods.

Good 3. The student is able to use the kitchen utensils and equipment safely and economically. He/she cooks different dishes and aggregates versatile menus and knows how to make basic pastries.

Very good 4. The student knows and has mastered the most common special diets and understands their significance in the planning and preparation of meals.
The student is able to work responsibly as a team member.

Excellent 5. The student knows how to utilise and use the learnt information and skills in a critical and innovative manner. The student is able to flexibly organise his/her working while observing the work situation of the kitchen. The student is able to analyse and evaluate his/her working.
The student knows how to use the production control system and knows how to plan diverse meals.

Assessment criteria, good (3)

Good 3. The student is able to use the kitchen utensils and equipment safely and economically. He/she cooks different dishes and aggregates versatile menus and knows how to make basic pastries.





Very good 4. The student knows and has mastered the most common special diets and understands their significance in the planning and preparation of meals.
The student is able to work responsibly as a team member.

Assessment criteria, excellent (5)

Excellent 5. The student knows how to utilise and use the learnt information and skills in a critical and innovative manner. The student is able to flexibly organise his/her working while observing the work situation of the kitchen. The student is able to analyse and evaluate his/her working.
The student knows how to use the production control system and knows how to plan diverse meals.