Foodstuffs in Catering Field 2
| Structure Type: | Course |
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| Code: | KI15BRPT027 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 2.0 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 |
2 autumn |
2.0 |
2017-08-01 |
2017-12-31 |
Learning Outcomes
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
54 h
Prerequisites / Recommended Optional Courses
Foodstuffs in Catering Field 1
Contents
- 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
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 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 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 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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