Food Service Production

Structure Type: Course
Code: KA15B10
Type: Compulsory
Level: Bachelor
Credits: 16.0 points
Responsible Teacher: Ylinen, Eliisa
Teacher Team: Eromäki, Hillevi
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
PALVELUJ-2015   1 autumn   6.0   2015-08-01   2015-12-31  
PALVELUJ-2015   1 spring   10.0   2016-01-01   2016-07-31  
PALVELUJ-2016   1 autumn   6.0   2016-08-01   2016-12-31  
PALVELUJ-2016   1 spring   10.0   2017-01-01   2017-07-31  

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. The student masters good hygienic practices and takes responsibility for the sanitation and comfort in the kitchen and restaurant working environment in an environmentally and sustainable manner.

Student's Workload

405 h

Prerequisites / Recommended Optional Courses

No Prequisites

Contents

- Production and service process of personnel restaurant and à la carte restaurant services
- Sanitation
- 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.

- Lehtinen M., Peltonen H. & Talvinen P. 2007. Ruoanvalmistuksen käsikirja. Helsinki: WSOY.

- Mauno S. & Lipre E. 2005. Älykäs kokki ammattikeittiössä. Helsinki: WSOY.

- Mauno,S. & Lipre E. 2008. Taitava kokki ammattikeittiössä. Helsinki: WSOY.

- Määttälä S., Nuuttila J. & Saranpää T. 2008. Juhlapalvelu, suunnittele ja toteuta. Helsinki: WSOY.

- Ravitsemushoito. Suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. Helsinki: Edita Publishing Oy.

- Taskinen T. 2007. Ammattikeittiön ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.

Mode of Delivery / Planned Learning Activities and Teaching Methods

- Lectures, 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.

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