Opinto-opas

Osaamistavoitteet

The student knows the basics of quality management and assurance. The student can plan, maintain, and develop the hygiene and own-check system of a professional kitchen in accordance with legal requirements. The student can evaluate and analyse the functionality of the own-check system using quality management methods. The student can explain the security of supply and identify related legislation. The student can define the possibilities of food supply to secure the citizens need for food and knows the actors involved. The student sees her/his own role as a food chain professional in securing food supply.

Sisältö

Quality management and assurance in a professional kitchen
Own-check in accordance with legislation
Own-check system and its prerequisite programme as a part of quality control
Security of supply and it’s organization
Food supply and operators
Contingency system

Esitietovaatimukset

Food safety and microbiology

Arviointikriteerit, tyydyttävä (1)

The student knows the basics of quality management and assurance, as well as the principles of professional kitchen hygiene and own-check design. The student can evaluate the functionality of the own-check system and its prerequisite programme as part of the quality system. The student can define weakly security of supply and its related basic concepts. The student is able to randomly name issues and actors related to food supply. The student shows only little interest in the matter. The student follows the given instructions and actions in some respects within the given schedule.

Arviointikriteerit, hyvä (3)

The student is able to plan the quality, hygiene and own-check of a professional kitchen in accordance with legal requirements. The student can evaluate the functionality of the own-check system and its prerequisite programme as part of the quality system. The student can define in general terms the security of supply and the basic concepts related to it. The student can broadly define supply security and its related basic concepts. The student is interested in her/his own role in food supply as a professional in the field and recognizes the importance of contingency system. The student is mainly able to follow the given instructions and actions within the given schedule.

Arviointikriteerit, kiitettävä (5)

The student can plan, maintain and develop the quality of professional kitchens, as well as hygiene and own-check in accordance with legal requirements. The student can evaluate and analyze the functionality of the own-check system and its prerequisite programme as part of the quality system. The student can introduce security of supply and related concepts and legislation. The student can comprehensively define the possibilities of food supply in securing the food needs of citizens and the special features related to it. The student can justify her/his role in the food supply as a professional in the field and knows how to evaluate contingency arrangements. The student is active and has the readiness to apply what she/he has learned in practice and to develop her/his own and her/his work community´s activities. The student follow instructions and work within the given schedule.