Production control system in professional kitchen (2cr)
Course unit code: KA15B20
General information
- Credits
- 2 cr
Objective
The student are able to use the production control system in the planning and management of food services and to assess the usability of the system. The student are able to take environmental concerns into account in the planning of the menus, food services, economy and nutrition.
Content
- Jamix-food, the computer program
Qualifications
- Food service production
Assessment criteria, approved/failed
Approved
- Students have participated actively in contact learning. Approved assignments.