Opinto-opas

Tavoitteet

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

Oppimateriaalit

Ilmoitetaan opintojakson alussa

Opetusmenetelmät

Luennot ja työelämälähtöinen kehittämisprojekti 5 op

Harjoittelu- ja työelämäyhteistyö

Työelämälähtöinen kehittämisprojekti

Toteutuksen valinnaiset suoritustavat

Osaamisen tunnistaminen (OT) ja opinnollistaminen

Opiskelijan ajankäyttö ja kuormitus

Opiskelijan työmäärä yhteensä 135 h, josta itsenäistä opiskelua 97 h, hybridiopetusta 17 h ja lähiopetusta 21 h. Lähiopetus Prikassa edellyttää lukujärjestyksen mukaista läsnäoloa.

Lisätietoja opiskelijoille

Opintojakso toteutetaan tarvittaessa englanniksi

Arviointiasteikko

1-5

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.

Arviointimenetelmät ja arvioinnin perusteet

Kehittämisprojekti, itse- ja vertaisarvioinnit ja aktiivinen osallistuminen.

Esitietovaatimukset

Food Production Processes

Lisätiedot

Three credits for R&D