Study Guide

Objective

The student is trained to work in production and service processes in accordance with the food service concept. He / she can apply his / her knowledge related to the safety and economy of food services in service and learning environments. The student master’s good hygienic practices and takes responsibility for the cleanliness and comfort of the working environment in food and restaurant facilities, using choices that support the environment and support sustainable development. The student knows basic vocabulary and phrases in Finnish related to restaurant kitchen work.

Content

Basics of Food Production
Knowledge of Food Products
Providing restaurant services in operating environments
Learning by doing in kitchens

Assessment criteria, satisfactory (1)

Can under supervision produce food and customer services in accordance with the service concept.
Can work in a guided way in some production and service processes.
The student identifies basic skills related to the safety and economy of food services in different service and learning environments.

Assessment criteria, good (3)

Can produce food and customer services in accordance with the service concept.
Can work in different production and service processes.
The student can use information related to the safety and economy of food services in service and learning environments.

Assessment criteria, excellent (5)

Can produce and solve food and customer service situations in accordance with the service concept.
Can operate independently in various production and service processes.
The student can apply his/her knowledge related to the safety and economy in service and learning environments.

Further information

Learning by doing in large commercial kitchen is evaluated pass/fail