Foodstuffs in Catering Field 1
| Structure Type: | Course |
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| Code: | KI15BRPT026 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 3.0 points |
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| Responsible Teacher: | Putula-Hautala, Eija |
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| Teacher Team: | Putula-Hautala, Eija |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| PALVELUJ-2016 |
1 autumn |
3.0 |
2016-08-01 |
2016-12-31 |
Learning Outcomes
Students will know special qualities of various food product groups. They will understand food as the origin of nutrients and consider chemical and physical phenomena in food preparation.
Student's Workload
81 h
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
- Special qualities of various food product groups
- Food as the origin of nutrients
- Chemical and physical phenomena in food preparation
Recommended or Required Reading
Parkkinen, K. ja Rautavirta, K. 2010. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Restamark Oy. Vantaa. (tai uudempi painos) tai
Hopia, A. ja Lehtovaara, T. 2015. Kasvikset kemistin keittiössä. Minerva Kustannus Oy.
Helldán, A., Raulio, S., Kosola, M., Tapanainen, H., Ovaskainen, M-L. ja Virtanen, S. 2013. Finravinto 2012 -tutkimus - The National FINDIET 2012 Survey. Raportteja 16/2013. THL. Availability: http://urn.fi/URN:ISBN:978-952-245-951-0
Häikiö, I., Kahila, L., Ratilainen, A. & Ängeslevä, T. KEFY. WSOY. 2013.
Other material to be announced during the course.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, group work and assignments
Assessment Criteria
5
Students can apply their knowledge when choosing ingredients and compiling various types of menus. Students can compare foods as sources of the nutrients and can calculate and estimate nutrition intake from the food. Students can explain chemical and physical phenomena in food preparation.
3
Students can interpret their knowledge when choosing ingredients and compiling various types of menus. Students can interpret foods as sources of the nutrients and can calculate nutrition intake from the food. Students can interpret chemical and physical phenomena in food preparation.
1
Students can recognize their knowledge when choosing ingredients and compiling various types of menus. Students can give examples of food as sources of the nutrients and understand nutrition intake from the food. Students can name chemical and physical phenomena in food preparation.
Assessment Methods
Examinations 40 %, written exercises 60 %, active participation+/-
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