Siirry suoraan sisältöön

Planning of MenusLaajuus (5 op)

Tunnus: CA00CX22

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.

Lisätiedot

Three credits for R&D

Ilmoittautumisaika

23.08.2024 - 04.10.2024

Ajoitus

23.08.2024 - 20.12.2024

Laajuus

5 op

Yksikkö

UUSI SeAMK Restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Restonomi (AMK), Ravitsemispalvelut
Opettaja
  • Kirta Nieminen
Opiskelijaryhmät
  • IEPFF24F
    From Field to Fork

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

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.

Esitietovaatimukset

Food Production Processes

Lisätiedot

Three credits for R&D

Ilmoittautumisaika

17.04.2023 - 06.09.2023

Ajoitus

04.09.2023 - 05.11.2023

Laajuus

5 op

Virtuaaliosuus (op)

2 op

T&K-osuus

3 op

Yksikkö

VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • From Field to Fork
  • Restonomi (AMK), Ravitsemispalvelut
Opettaja
  • Kirta Nieminen
Opiskelijaryhmät
  • MRESTO22
    Restonomi (AMK), monimuotototeutus
  • RESTO21
    Restonomi (AMK)
  • IEPFF23F
    From Field to Fork

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