Professional Kitchen Operations (5 cr)

Evaluation scale

0-5

Content scheduling

Hygienic and economical kitchen work
Kitchen appliances, equipments
Food preparation by various cooking methods
Various ingredients and food menus
Maintenance of kitchen cleanliness
Work timing and organization

Objective

You understand the principles and starting points of working in a professional kitchen. You know how to handle foodstuffs economically and hygienically, and understand the importance of hygiene legislation and self-monitoring in their own work. You know how to use various tools and equipment in the kitchen in a versatile and energy-efficient manner. You are able to organize your own and other people's kitchen work and work cooperatively as a team member. You master different food preparation methods, know how to prepare different dishes and prepare diverse meals. You understand the importance of keeping the kitchen clean and taking care of dishes in own work.

Course competences;
Sustainable food system competence
Learning to learn competence
Operating in a workplace competence

Content

Hygienic and economical kitchen work
Kitchen appliances and equipments
Various ingredients and food menus
Work schedules and organization
Food preparation by various cooking methods
Maintenance of kitchen cleanliness

Location and time

Jamk Rajakatu
Gradia Primus

Materials

Ruoanvalmistuksen käsikirja
Lehtinen, Mika ; Peltonen, Harri ; Taurén, Päivi

Kokkiprokkis
Tiusanen, Minna ; Viinikka, Eija ; Kaikkonen Arja ; Mäkynen, Timo,

Teaching methods

The course gives insight to the basics working in professional kitchen. All practical training in the course is located in Gradia Priimus' training kitchen (7 hours / training day).
The course includes individual assigments and an group assigment.

Exam schedules

The course doesn't include an exam.

Completion alternatives

Inclusion or replacement
Recognition of informal learning
Studification

Student workload

5 study points equals 135 h hours of studying.
Lessons 62 hours
Individual work 73 ours

Special requirements:
Hygiene and salmonella certificates and professional kitchen clothing are required.
80 % Attendance is compulsory for the course.

Assessment criteria, satisfactory (1)

Adequate 1. You understand the principles and starting points of working in a professional kitchen. You are familiar with the basic concepts related to professional kitchen actions and the importance of hygiene and self-monitoring. You understand the basics of kitchen machines, equipment and food preparation. You understands the timing and organisation of kitchen work. You know how to handle food hygienically and how to take care of the cleanliness of the kitchen and the dishes. Your reporting is inadequate.

Satisfactory 2. You are able to explain the principles of kitchen work. You know how to use kitchen machines and equipment in food preparation and cleaning. You are able to plan the timing and organisation of kitchen work under guidance. You are familiar with the composition of foodstuffs and their use in food preparation. You are aware of various dishes and cooking methods. You comply with JAMK's reporting instructions in part.

Assessment criteria, good (3)

Good 3. You able to utilise the principles of kitchen work in the planning of timing and organisation. You work in a team. You know how to use kitchen machines and equipment in a safe and economical manner. You are able to prepare different dishes and compile diverse meals. You comply with JAMK's reporting instructions is able to analyse their actions in writing.

Very good 4. You are able to plan the timing and organisation of the kitchen work under guidance. You are aware of and master the most common special diets and understands their significance in the planning and preparation of meals. You are able to work responsibly as a team member. You can produce a report in accordance with the reporting guidelines, in which he/she relies on source material in a variety of ways.

Assessment criteria, excellent (5)

Excellent 5. You are able to assess the timing and organisation of kitchen work in the management of the whole. You work in a team in accordance with the objectives and in a responsible fashion. You are able to plan diverse meals innovatively and analyse and evaluate your own work. You demonstrate theoretical knowledge and understanding related to the work at a professional kitchen. You are able to produce a report in accordance with the reporting instructions based on versatile and international source material, which also includes critical analysis.

Qualifications

-

Further information

Avoin amk 5 (sis. max-määrään)