Catering services in commercial kitchensLaajuus (3 cr)
Code: CA00CX00
Objective
The student practices working in production and service processes in accordance with the food service concept. He / she can develop and apply his / her skills and acts as a responsible member of the work community.
Content
10 working days in a commercial kitchen
Assessment criteria, approved/failed
Approved:
The student actively participates in the production and service processes according to the food service concept. He/she can act as a member of the work community in various positions, taking responsibility for his/her own actions. He is interested and motivated to develop his own skills.
Failed
The student does not participate in the production and service processes assigned to him. He is unable to act as a member of the work community and does not act responsibly. The student is not motivated to develop his/her own competence.
Enrollment
19.04.2021 - 09.01.2022
Timing
10.01.2022 - 21.01.2022
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Eliisa Ylinen
Responsible person
Jukka Kauppila
Student groups
-
RESTO21B
-
RESTO21A
-
RESTO21
Objective
The student practices working in production and service processes in accordance with the food service concept. He / she can develop and apply his / her skills and acts as a responsible member of the work community.
Content
10 working days in a commercial kitchen
Teaching methods
The course is carried out in a commercial kitchen by doing 10 working days.
Employer connections
Training place is a public or private organisation that offers meal services.
Student workload
Practical work 75h
Independent study 6h
realization.localizedApproveRejectDescription
Approved:
The student actively participates in the production and service processes according to the food service concept. He/she can act as a member of the work community in various positions, taking responsibility for his/her own actions. He is interested and motivated to develop his own skills.
Failed
The student does not participate in the production and service processes assigned to him. He is unable to act as a member of the work community and does not act responsibly. The student is not motivated to develop his/her own competence.
Evaluation scale
Passed/failed
Assessment criteria, approved/failed
Approved:
The student actively participates in the production and service processes according to the food service concept. He/she can act as a member of the work community in various positions, taking responsibility for his/her own actions. He is interested and motivated to develop his own skills.
Failed
The student does not participate in the production and service processes assigned to him. He is unable to act as a member of the work community and does not act responsibly. The student is not motivated to develop his/her own competence.
Assessment methods and criteria
Approved working days, learning diary.