Sustainable Food Service in the Future (10 cr)

Evaluation scale

0-5

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

Objective

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

Location and time

Contact teaching and lectures at the Rajakatu campus according to a separate schedule. A detailed schedule will be presented in the first lecture of the course and on the Welcome tab of the course's Moodle learning environment at the beginning of the course.

Teaching methods

Contact teaching at Rajakatu
Independent study
Individual assignments
Group assignment
Individual and group guidance
Reporting skills
Self-assessment

According to Jamk's degree regulations (§18), the attendance of students in a course is checked three weeks after the start date of the course implementation. Students must demonstrate their activity in the course within this period in the manner explained during the first contact session. If a student has not been active for three weeks after the start of the course implementation, the instructor will cancel the student's enrollment in Peppi.

The possibilities for utilizing artificial intelligence in the course are explained separately for each learning task. The use of AI must be mentioned in accordance with Arene’s recommendations and Jamk's policies.

Feedback on learning tasks is provided either orally and/or in writing.

Employer connections

During the course there will be visitors from the working life.

Exam schedules

There's no exam during the course.

Completion alternatives

Recognition of Prior Learning and Experience:
Accreditation (replacement and inclusion)
Recognition of informal learning
Detailed instructions can be found in the degree regulations and study guide.

Student workload

10 credits equals to 270 hours of student work.

Contact teaching: 40 hours
Independent study: 149 hours
Group work: 81 hours

Assignments:
Trends and innovation – 27 hours
Literature review – 81 hours
Responsible communication, social media calendar – 54 hours
Jamix menu assignment, group work – 81 hours
Learning diary – 27 hours

Assessment criteria, satisfactory (1)

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

Assessment criteria, good (3)

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.

Assessment 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.

Assessment criteria, approved/failed

0-5

Qualifications

First year studies of hospitality management

Further information

During the course, you will receive both peer feedback and written and oral feedback from teachers on your learning and the completion of learning assignments.

All learning assignments are assessed on a pass-fail scale.

The assessment is based on learning objectives, qualitative, criteria-based, and includes an important role for student self-assessment.

The possibilities for using AI are specified separately for each learning assignment.