Production control system in professional kitchen

Structure Type: Course
Code: KA15B20
Type: Compulsory
Level: Bachelor
Credits: 2.0 points
Responsible Teacher: Ojala, Elina (Lehtori)
Teacher Team: Juurakko, Paula
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
PALVELUJ-2015   2 autumn   2.0   2016-08-01   2016-12-31  
PALVELUJ-2016   2 autumn   2.0   2017-08-01   2017-12-31  

Learning Outcomes

The student are able to use the production control system in the planning and management of food services and to assess the usability of the system. The student are able to take environmental concerns into account in the planning of the menus, food services, economy and nutrition.

Student's Workload

Total work load of the course: 54 h

Prerequisites / Recommended Optional Courses

- Food service production

Contents

- Jamix-food, the computer program

Recommended or Required Reading

- Lectures and learning assignments.

Mode of Delivery / Planned Learning Activities and Teaching Methods

- Lectures and learning assignments.

Assessment Criteria

Approved – Students have participated actively in contact learning. Approved assignments.

Assessment Methods

- Participated actively in contact learning, written assignments

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