Planning of MenusLaajuus (5 op)

Opintojakson tunnus: CA00CX22

Opintojakson perustiedot

Laajuus: 5 op

Opetuskieli: englanti

Vastuuhenkilö: Kirta Nieminen; Leena Arjanne

Osaamistavoitteet

Students can analyze develop high-quality and customer-oriented menus. The student identifies the professional kitchen business idea and customer needs. Students can analyse the nutrition quality, accountability and profitability of menus. Students can develop menus with ecological, economic, nutritional, cultural and social dimensions. The student knows how to develop recipes in his work and understand the importance of standardized recipes as part of quality.

Sisältö

Menu planning, menu analysis and recipe optimization
Nutritional content, carbon footprint and cost calculations
Food cultures and social dimensions of food

Esitietovaatimukset

Food Production Processes

Arviointikriteerit, tyydyttävä (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.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.