Study Guide

Objective

Students can develop, analyze and compare high-quality and customer-oriented menus and production methods. In the design, the student recognizes the operating idea of the professional kitchen and the customer needs. The student can develop food production processes by using different production methods. The student is able to analyse the nutritional quality, responsibility and profitability of menus. The student understands the importance of production methods and standardized recipes as part of quality.  .

Content

Menu planning, menu analysis and recipe optimization 
Food production methods (cook and hold/serve, cook and chill, cook cold, sous vide, hot fill)  

Nutritional content, carbon footprint and cost calculations 
Impact of production methods on food, hygiene and nutritional quality 

Measurement of energy consumption at equipment and process level, cost impact assessment methods for production methods 

Qualifications

Food Production Processes

Assessment criteria, satisfactory (1)

n the design, the student recognizes the idea of a professional kitchen and the needs of the customers. The student knows how to prepare food using different production methods and can explain how different production methods affect the final quality of the products. The student will be able to demonstrate the energy and cost-effectiveness of production processes at the equipment and process level. The student is able to give examples of high-quality and customer-oriented menus. The student is able to name factors related to the nutrition quality, responsibility and profitability of the menus. The student is able to recognize the benefits of prescription-based learning in their work and recognize the importance of standardized prescriptions as part of quality.

Assessment criteria, good (3)

The student recognizes the idea of a professional kitchen and the needs of customers in the design and is able to interpret them. The student is able to prepare food in different production methods and is able to explain how different production methods affect the final quality of the products. The student is able to interpret the energy and cost-effectiveness of production processes at the equipment and process level and apply the knowledge in production planning and product development. The student is able to implement high-quality and customer-oriented menus. The student is able to analyze the nutrition quality, responsibility and profitability of menus. The student is able to implement prescription learning in their work and are able to explain the meaning of standardized prescriptions as part of quality.

Assessment criteria, excellent (5)

The student recognizes the idea of the professional kitchen and the needs of the customers in the design and is able to interpret and apply to interpret them. The student is able to develop food production processes using different production methods and the latest technology and is able to explain and justify how different production methods affect the end quality of products. The student is able to interpret and analyze the energy and cost-effectiveness of production processes at the equipment and process level and apply the knowledge in production planning and product development. The student is able to develop high-quality and customer-oriented menus. The student is able to analyze and evaluate the nutritional quality, responsibility and profitability of menus. The student is able to recognize the benefits of prescription-based learning in their work and recognize the importance of standardized prescriptions as part of quality.

Further information

Three credits for R&D