Food service production
| Structure Type: | Course |
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| Code: | KI15BRPT018 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 15.0 points |
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| Responsible Teacher: | Nuotio, Liisa |
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| Teacher Team: | Eromäki, Hillevi |
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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-2013 |
1 autumn |
8.0 |
2013-09-01 |
2013-12-31 |
| PALVELUJ-2013 |
1 spring |
7.0 |
2014-01-02 |
2014-07-31 |
| PALVELUJ-2014 |
1 autumn |
6.0 |
2014-09-01 |
2014-12-31 |
| PALVELUJ-2014 |
1 spring |
9.0 |
2015-01-02 |
2015-07-31 |
Learning Outcomes
- Students will be competent in producing catering and customer services in accordance with the service concept of personnel restaurant and à la carte restaurant services. They will learn about the production and service process of personnel restaurant and à la carte restaurant services. They will be capable of applying their knowledge of the safety, healthiness, cost-effectiveness and experientiality of catering services to personnel restaurant and à la carte restaurant services
Student's Workload
405 h
Prerequisites / Recommended Optional Courses
- No Pperequisites
Contents
- Production and service process of personnel restaurant and à la carte restaurant services
- Special diets and special diet products
- Knowledge of Food Products
Recommended or Required Reading
- Lampi R., Laurila A. & Pekkala M-L. 2009. Ruokapalvelut työnä. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=88551
- Lehtinen M., Peltonen H. & Talvinen P. 2007. Ruoanvalmistuksen käsikirja. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=97483
- Mauno S. & Lipre E. 2005. Älykäs kokki ammattikeittiössä. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=69837
- Mauno,S. & Lipre E. 2008. Taitava kokki ammattikeittiössä. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=81534
- Määttälä S., Nuuttila J. & Saranpää T. 2008. Juhlapalvelu, suunnittele ja toteuta. Helsinki: WSOY.
Availability:: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=57400
- Parkkinen, K. & Sertti,P. 2006. Avain ravitsemukseen. Keuruu: Otava
Availability: https://plari.amkit.fi/vwebv/search?searchArg=Avain+ravitsemukseen&searchCode=TALL&limitTo=none&recCount=25&searchType=1&page.search.search.button=Hae&sortBy=PUB_DATE_DESC
- Taskinen T. 2007. Ammattikeittiön ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=80329
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Lecture, assignments and production of food services in a service and learning environment
Assessment Criteria
5
Students can produce and solve different food and customer service situations in different service concepts.
Students can work independently in production and service processes
They can apply their knowledge of food safety, health, economic, and experiences in service and learning environments
3
Students can produce different food and customer service situations in different service concepts.
Students can work in production and service processes
They have the basic knowledge of food safety, health, economy, and experiences in service and learning environments
1
Students can produce different food and customer services with assistance
Students can work in production and service processes with guidance
They recognize the basic knowledge of food safety, health, economic, and experiences in service and learning environments
Assessment Methods
Grading will be announced during the course.
Further Information
To Team Eliisa Lahola
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