Development of food and menus
| Structure Type: | Course |
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| Code: | KI15CRPK009 |
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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: | Ylinen, Eliisa |
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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-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
- Students can develop high-quality and customer-oriented menus. Students can take into consideration the food production process when planning.
- Students can develop menus from an ecological, economical, nutritional, cultural and social point of view.
- They will also be familiar with the basics of sensory evaluation test methods.
Student's Workload
contact studies 48 h
independent studies 87 h
Prerequisites / Recommended Optional Courses
Food service production, Health aspects in food production
Contents
- Menu planning & recipe optimization
- Calculations of nutritional values
- Cost calculations
- Basics of sensory evaluation
Recommended or Required Reading
- Taitava kokki ammattikeittiössä / Sisko Mauno, Endla Lipre.
Helsinki : WSOY Oppimateriaalit, 2008.
- Hotelli- ja ravintola-alan sisäinen laskentatoimi / Pekka Heikkilä, Timo Saranpää. Helsinki : Restamark, 2013 (Vantaa : Hansaprint)
Parkkinen K. & Rautavirta K. 2007. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Helsinki: Restamark Oy.
- Tuorila H., Parkkinen K. & Tolonen K. 2008. Aistit ammattikäyttöön. Helsinki: WSOY.
- Tuorila H. & Hellemann U. 1999. Elintarvikkeet aistien puntarissa. Helsinki: Yliopistopaino.
Terveyttä ruoasta! Suomalaiset ravitsemussuositukset 2014. 2014. Helsinki: Valtion ravitsemusneuvottelukunta. Saatavana: http://www.ravitsemusneuvottelukunta.fi/files/attachments/fi/vrn/ravitsemussuositukset_2014_fi_web.3.pdf
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- Other material as indicated during the course
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, group work: Creating a menu based on the needs in the working world
Assessment Criteria
5
Students are able to develop high quality and customer oriented menus for different places of business in accordance to their food production processes.
Students can plan and develop menus taking account of ecological, economical, nutritional, cultural and social aspects.
Students can apply chemical reactions of foodstuff and food preparation and the methods of sensory evaluation.
3
Students can develop high quality and customer oriented menus and food production processes for the place of business.
Students are able to plan menus taking account of ecological, economical, nutritional, cultural and social aspects.
Students manage chemical reactions of food stuff and food preparation and methods of sensory evaluation.
1
Students recognize high quality and customer oriented menus.
Students recognize ecological, economical, nutritional, cultural and social aspects of the menu.
Students are able to name chemical reactions of the food stuff and food preparation and methods of sensory evaluation.
Assessment Methods
- Active participation 20%
- book exam 30%
- development project 50%
Further Information
- Three credits for R&D
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