TrainingLaajuus (12 cr)
Code: CA00DA58
Objective
Upon completion of the Basic Training, students will be developed in their professional skills in catering services. They will have a clear picture of the jobs, job descriptions and responsibilities in the catering business. Students will have participated in a diverse range of activities in food production while considering profitability, technology, safety and customer service. They will have adept communication skills, and they will be competent in evaluating their own progress and in developing as the member of a work community. Doing the practical training either completely or in part abroad is recommended.
Content
The student is responsible for choosing their practical training place according to set goals. It may be a public or private organization that offers meal services. Students work as part of the work community, contributing to the maintenance of well being at work, communication and interaction.
Qualifications
Food Service Production (Catering services in commercial kitchens)
Customer service
Food safety and microbiology
Food and nutrition
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
Pass
The student has a clear idea of the operations and business ideas of the companies in the field of hospitality management. The student has participated in different food service operations. (S)he has understanding economy, health factors, safety and customer service. The student is a responsible member of the working community. (S)he has good collaborative skills, can assess his own performance and develops as a member of the working community.
Fail
The student has not followed his / her practical training plan. His / her professional competence has not deepened, and (s)he has no clear idea of the operations and business ideas of the companies in the field of hospitality management. His / her participation in food production, and customer service is slight, and (s)he is not able to co-operate or evaluate his / her own working and development as a member of work community.
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 31.07.2025
Credits
12 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Hospitality Management
Teachers
- Paula Juurakko
- Kirta Nieminen
Student groups
-
RESTO24Bachelor of Hospitality Management, Full-time studies
Objective
Upon completion of the Basic Training, students will be developed in their professional skills in catering services. They will have a clear picture of the jobs, job descriptions and responsibilities in the catering business. Students will have participated in a diverse range of activities in food production while considering profitability, technology, safety and customer service. They will have adept communication skills, and they will be competent in evaluating their own progress and in developing as the member of a work community. Doing the practical training either completely or in part abroad is recommended.
Content
The student is responsible for choosing their practical training place according to set goals. It may be a public or private organization that offers meal services. Students work as part of the work community, contributing to the maintenance of well being at work, communication and interaction.
Teaching methods
Practical training.
Employer connections
Training place is a public or private organisation that offers meal services
Student workload
12 credits.
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
Pass
The student has a clear idea of the operations and business ideas of the companies in the field of hospitality management. The student has participated in different food service operations. (S)he has understanding economy, health factors, safety and customer service. The student is a responsible member of the working community. (S)he has good collaborative skills, can assess his own performance and develops as a member of the working community.
Fail
The student has not followed his / her practical training plan. His / her professional competence has not deepened, and (s)he has no clear idea of the operations and business ideas of the companies in the field of hospitality management. His / her participation in food production, and customer service is slight, and (s)he is not able to co-operate or evaluate his / her own working and development as a member of work community.
Assessment methods and criteria
Report, feedpack of counsellor
Qualifications
Food Service Production (Catering services in commercial kitchens)
Customer service
Food safety and microbiology
Food and nutrition
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 15.06.2024
Credits
12 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
- Kirta Nieminen
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
Objective
Upon completion of the Basic Training, students will be developed in their professional skills in catering services. They will have a clear picture of the jobs, job descriptions and responsibilities in the catering business. Students will have participated in a diverse range of activities in food production while considering profitability, technology, safety and customer service. They will have adept communication skills, and they will be competent in evaluating their own progress and in developing as the member of a work community. Doing the practical training either completely or in part abroad is recommended.
Content
The student is responsible for choosing their practical training place according to set goals. It may be a public or private organization that offers meal services. Students work as part of the work community, contributing to the maintenance of well being at work, communication and interaction.
Teaching methods
Practical training.
Employer connections
Training place is a public or private organisation that offers meal services
Student workload
12 credits.
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
Pass
The student has a clear idea of the operations and business ideas of the companies in the field of hospitality management. The student has participated in different food service operations. (S)he has understanding economy, health factors, safety and customer service. The student is a responsible member of the working community. (S)he has good collaborative skills, can assess his own performance and develops as a member of the working community.
Fail
The student has not followed his / her practical training plan. His / her professional competence has not deepened, and (s)he has no clear idea of the operations and business ideas of the companies in the field of hospitality management. His / her participation in food production, and customer service is slight, and (s)he is not able to co-operate or evaluate his / her own working and development as a member of work community.
Assessment methods and criteria
Report, feedpack of counsellor
Qualifications
Food Service Production (Catering services in commercial kitchens)
Customer service
Food safety and microbiology
Food and nutrition
Enrollment
16.04.2022 - 07.09.2022
Timing
29.08.2022 - 18.06.2023
Credits
12 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Hospitality Management
Teachers
- Paula Juurakko
- Kirta Nieminen
Student groups
-
RESTO22
Objective
Upon completion of the Basic Training, students will be developed in their professional skills in catering services. They will have a clear picture of the jobs, job descriptions and responsibilities in the catering business. Students will have participated in a diverse range of activities in food production while considering profitability, technology, safety and customer service. They will have adept communication skills, and they will be competent in evaluating their own progress and in developing as the member of a work community. Doing the practical training either completely or in part abroad is recommended.
Content
The student is responsible for choosing their practical training place according to set goals. It may be a public or private organization that offers meal services. Students work as part of the work community, contributing to the maintenance of well being at work, communication and interaction.
Teaching methods
Practical training.
Employer connections
Training place is a public or private organisation that offers meal services
Student workload
12 credits.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
Pass
The student has a clear idea of the operations and business ideas of the companies in the field of hospitality management. The student has participated in different food service operations. (S)he has understanding economy, health factors, safety and customer service. The student is a responsible member of the working community. (S)he has good collaborative skills, can assess his own performance and develops as a member of the working community.
Fail
The student has not followed his / her practical training plan. His / her professional competence has not deepened, and (s)he has no clear idea of the operations and business ideas of the companies in the field of hospitality management. His / her participation in food production, and customer service is slight, and (s)he is not able to co-operate or evaluate his / her own working and development as a member of work community.
Assessment methods and criteria
Report, feedpack of counsellor
Qualifications
Food Service Production (Catering services in commercial kitchens)
Customer service
Food safety and microbiology
Food and nutrition