Study Guide

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

Materials

To be announced at the beginning of the course

Teaching methods

Lectures and working life-oriented development project 5 ects

Employer connections

Working life-oriented development project

Completion alternatives

Identification of prior learning and studification

Student workload

The student's total work volume is 135 hours, of which 100 hours of independent studies, 16 hours of online education and 19 hours of contact teaching at student restaurant Prikka. Contact teaching in Prikka requires attendance in accordance with the schedule.

Further information

The course will be arranged in English if needed

Evaluation scale

1-5

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.

Assessment methods and criteria

Development project, self- and peer reviews and active participation.

Qualifications

Food Production Processes

Further information

Three credits for R&D