Basic training
| Structure Type: | Course |
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| Code: | KI15EPEHAR1 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 12.0 points |
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| Responsible Teacher: | Ojala, Elina (Lehtori) |
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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-2013 |
1 spring |
12.0 |
2014-01-02 |
2014-07-31 |
| PALVELUJ-2014 |
1 spring |
12.0 |
2015-01-02 |
2015-07-31 |
| PALVELUJ-2015 |
1 spring |
12.0 |
2016-01-01 |
2016-07-31 |
| PALVELUJ-2016 |
1 spring |
12.0 |
2017-01-01 |
2017-07-31 |
Learning Outcomes
Upon completion of the Basic Training, students will be developed in their professional skills in catering services. They will have a clear picture of the jobs, job descriptions and responsibilities in the catering business. Students will have participated in a diverse range of activities in food production while considering profitability, technology, safety and customer service. They will have adept communication skills, and they will be competent in evaluating their own progress and in developing as the member of a work community. Doing the practical training either completely or in part abroad is recommended.
Student's Workload
324 h
Prerequisites / Recommended Optional Courses
Foodservice production
Contents
Students are responsible for choosing their practical training place according to set goals. It may be a public or private organisation that offers meal services. Students will compile their own goals for the training and work according to those goals. They will keep a journal of their learning progress and write up a report about their training, which contains the tasks they performed during their training.
Recommended or Required Reading
Hatu - programme
Mode of Delivery / Planned Learning Activities and Teaching Methods
Practical work in food production according the policies and schedule of the catering business (including evenings and weekends), assignments associated with the work place, journal and self-evaluation.
Assessment Criteria
Pass
Pass
Students have a clear idea of the operations and business ideas of the companies in the field of hospitality management.
Students have participated different food service operations taking account of the principles of economy, health factors, safety and customer service.
Fail
Students have not followed their practical training plan. Their professional competence has not deepened and they have no clear idea of the operations and business ideas of the companies in the field of hospitality management. Their participation in food production and customer service is one-sided and they are not able to co-operate or evaluate their own working and development as a member of work community.
Assessment Methods
Report and employer's assessment
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