Food Service in PracticeLaajuus (10 op)

Osaamistavoitteet

The students are capable of working in companies which have various business ideas.The students know how to handle foodstuffs in a hygienic way and understand the significance of hygiene legislation for the tasks of the field.They know the basics of nutrition and the composition of foodstuffs, and can use them in cooking. They master the basic cooking methods and food display, can organise their own duties and use the basic kitchen appliances in a versatile way.

Sisältö

Finnish Food Culture
Nutrition in Finland
Sustainable gastronomy
Basic cooking methods utilize in practical restaurant work
Basic composition of food
Vocabulary
Ravitsemuspassi
Study tour
Food Event

Esitietovaatimukset

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Arviointikriteerit, tyydyttävä (1)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6).
The student displays the achievement of the learning objectives for the course through versatile learning assignments. In addition to the core competence required for grade 1. the student knows how to handle foodstuffs in a hygienic way, is familiar with vocabulary and knows the basic cooking methods.
In addition to the core competence required for grade 2. student knows the composition of food and is able to handle and use different foodstuffs in cooking. Student knows the finish food culture.
In addition to the core competence for grade 3. the student has a command of the skills listed below, and is also capable of making use of the skills learnt. The student knows the basics of nutrition and the composition of foodstuffs.
In addition to the core competence for grade 4 the student knows the common diets and consider the role of diets on meal planning. The student is able to operate as a responsible team member.

In addition to the core competence for grade 5 student is also capable of making use of the skills learnt in a critical and innovative way. The student can organise her/his own duties and use the basic kitchen appliances in a versatile way. The student can evaluate and analyse the quality of own work. Student is able to talk about food culture with wide vocabulary.



Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course.In special cases, a course may be graded as an S (Pass) or a 0 (Fail).