Development of Food Service Quality
| Structure Type: | Course |
|---|
| Code: | KI15BRPJ021 |
|---|
| Type: | Compulsory |
|---|
| Level: | Bachelor |
|---|
| Credits: | 5.0 points |
|---|
| Responsible Teacher: | Nieminen, Kirta |
|---|
| Teacher Team: | Nieminen, Kirta |
|---|
| Language of Instruction: | Finnish |
|---|
Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| PALVELUJ-2014 |
2 spring |
5.0 |
2016-01-01 |
2016-07-31 |
| PALVELUJ-2015 |
2 spring |
5.0 |
2017-01-01 |
2017-07-31 |
| PALVELUJ-2016 |
2 spring |
5.0 |
2018-01-01 |
2018-07-31 |
Learning Outcomes
Student can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions.
Students can estimate and apply the in-house control as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.
Student's Workload
- 145 h (lectures 45 %, assignments 35 %, self-access learning 20 %)
Prerequisites / Recommended Optional Courses
- Food safety and microbiology
Contents
- food hygiene legislation
- in-house control system as a part of quality control
- quality control systems in food services
- sustainabilty of food services
Recommended or Required Reading
- Legislation
- Online material
- Other material to be announced at the beginning of the course
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Lectures, assignments
Assessment Criteria
5
They can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can estimate and apply with the in-house control system as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.
3
They can plan the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can use and plan the in-house control as part of quality management. They know the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.
1
They know the basics of the hygiene and in-house control of the professional kitchen. Students can list the purpose of the in-house control system as part of quality management. They can name the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.
Assessment Methods
- Active participation in lectures, assignments and learning assignments
Back