Planning of Menus (5cr)
Course unit code: CA00DC02
General information
- Credits
- 5 cr
- Responsible person
- Kirta Nieminen
Objective
Students can analyze and develop high-quality and customer-oriented menus. In the design, the student recognizes the operating idea of the professional kitchen and the needs of customer. The student is able to analyse the nutritional quality, responsibility and profitability of menus. The student is able to develop menus taking into account ecological, economic, nutritional, cultural and social dimensions. The student is able to implement studies in his/her work and is able to define the importance of standardised recipes as part of quality.
Content
Menu planning, menu analysis and recipe optimization
Nutritional content, carbon footprint and cost calculations
Food cultures and social dimensions of food
Qualifications
Food Production Processes
Assessment criteria, satisfactory (1)
Student can give examples of high quality and customer-oriented menus. The student identifies the professional kitchen business idea and customer needs. Student is able to name factors related to the quality of nutrition, accountability and profitability of menus.
Student is able to name ecological, economic, nutritional, cultural and social dimensions of menus. The student can identify the benefits of optimized recipes in his work and recognizes the importance of standardized recipes as part of quality.
Assessment criteria, good (3)
Student know how to implement high quality and customer-oriented menus. The student identifies the professional kitchen business idea and customer needs, as well as interpret them. Student can analyze the nutrition quality, accountability and profitability of menus. Student can plan menus with ecological, economic, nutritional, cultural and social dimensions. The student knows how to develop recipes in his work and know how to explain the importance of standardized recipes as part of quality.
Assessment criteria, excellent (5)
Student can analyze develop high quality and customer-oriented menus. The student identifies the professional kitchen business idea and customer needs, as well as interpret and apply them. Student can analyze and evaluate the nutrition quality, accountability and profitability of menus. Student can plan and develop menus with ecological, economic, nutritional, cultural and social dimensions. The student knows how to develop recipes in his work and know how to explain and justify the importance of standardized recipes as part of quality.
Further information
Three credits for R&D