Foodstuffs in Catering Field
| Structure Type: | Course |
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| Code: | KI15BRPT021 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 5.0 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-2014 |
1 autumn |
3.0 |
2014-09-01 |
2014-12-31 |
| PALVELUJ-2014 |
2 autumn |
2.0 |
2015-08-01 |
2015-12-31 |
| PALVELUJ-2015 |
1 autumn |
3.0 |
2015-08-01 |
2015-12-31 |
| PALVELUJ-2015 |
2 autumn |
2.0 |
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.
Students will be familiar with the food supply chain. They will also learn responsibility in developing the purchasing activities of professional kitchens. They will be prepared to handle crises in the food supply chain.
Student's Workload
135 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
- Quality of the food supply chain and various food systems
- Responsible purchases (especially in the public sector)
- Maintenance support in Finland, preparedness of professional kitchens in the public sector
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. Students are able to present the quality chain of the foodstuff. They are able to motivate and develop the purchases of the professional kitchen in a responsible way considering the different food systems.
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. Students are able to name the parts of the quality chain of the foodstuff. They can develop the purchases of the professional kitchen in a responsible way considering the different food systems.
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. Students recognize the quality chain of the foodstuff. They recognize the responsibility factors effecting on the purchases of the professional kitchen.
Assessment Methods
Examinations 40 %, written exercises 60 %, active participation+/-
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