Food Loss and its ReductionLaajuus (2 cr)
Code: CA00CN07
Objective
After the course, the student can…
• Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses)
• Can use his / her expertise to develop companies or other organizations to prevent food loss
• Identify financial opportunities and limitations of food loss in working life
• Understand the importance of legislation and regulation related to food loss
Content
Introduction, objectives and practices, assignment
Food loss types and timely variation in food loss amounts
The economic meaning and environmental impact of food loss
Food loss business and utilization of food loss
Case studies and regulation
Assessment criteria, satisfactory (1)
The assingments is a partly missing the real subject
The subject is schematic.
The work is unstructured and the boundaries are unclear
The results to be achieved are unclear.
There are development goals set for project work, but they remain loose and unsubstantiated.
Assessment criteria, good (3)
The assignment is useful and well-grounded for working life.
The assignment handle current issues, but it is common in the field
The work is based on knowledge and its limits are clear.
The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
The role of the working life is taken into account.
Assessment criteria, excellent (5)
The work is useful for practical activities and relevant for the working life and its development.
The work is relevant, new, creative, and demanding.
The limits are clear.
The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy
Enrollment
29.04.2024 - 30.11.2024
Timing
02.09.2024 - 31.12.2024
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Hospitality Management
Teachers
- Kirta Nieminen
Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 30. Open UAS: 30.)
- Ristiinopiskelu (Size: 0. Open UAS: 0.)
Student groups
-
RESTO24Bachelor of Hospitality Management, Full-time studies
Education groups
- Open UAS (Doesn't apply to degree student)
- Cross studies
Objective
After the course, the student can…
• Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses)
• Can use his / her expertise to develop companies or other organizations to prevent food loss
• Identify financial opportunities and limitations of food loss in working life
• Understand the importance of legislation and regulation related to food loss
Content
Introduction, objectives and practices, assignment
Food loss types and timely variation in food loss amounts
The economic meaning and environmental impact of food loss
Food loss business and utilization of food loss
Case studies and regulation
Teaching methods
Online lectures, skill tests and essay 2 ects
Completion alternatives
To be announced at the beginning of the course
Student workload
Total number of students working 54 h independent online education
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The assingments is a partly missing the real subject
The subject is schematic.
The work is unstructured and the boundaries are unclear
The results to be achieved are unclear.
There are development goals set for project work, but they remain loose and unsubstantiated.
Assessment criteria, good (3)
The assignment is useful and well-grounded for working life.
The assignment handle current issues, but it is common in the field
The work is based on knowledge and its limits are clear.
The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
The role of the working life is taken into account.
Assessment criteria, excellent (5)
The work is useful for practical activities and relevant for the working life and its development.
The work is relevant, new, creative, and demanding.
The limits are clear.
The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy
Assessment methods and criteria
Skill tests and essays
Enrollment
18.12.2023 - 19.04.2024
Timing
08.01.2024 - 31.05.2024
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Student groups
-
RESTO22
Objective
After the course, the student can…
• Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses)
• Can use his / her expertise to develop companies or other organizations to prevent food loss
• Identify financial opportunities and limitations of food loss in working life
• Understand the importance of legislation and regulation related to food loss
Content
Introduction, objectives and practices, assignment
Food loss types and timely variation in food loss amounts
The economic meaning and environmental impact of food loss
Food loss business and utilization of food loss
Case studies and regulation
Materials
To be announced at the beginning of the course
Teaching methods
Online lectures, skill tests and essay 2 ects
Student workload
Total number of students working 54 h independent online education
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The assingments is a partly missing the real subject
The subject is schematic.
The work is unstructured and the boundaries are unclear
The results to be achieved are unclear.
There are development goals set for project work, but they remain loose and unsubstantiated.
Assessment criteria, good (3)
The assignment is useful and well-grounded for working life.
The assignment handle current issues, but it is common in the field
The work is based on knowledge and its limits are clear.
The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
The role of the working life is taken into account.
Assessment criteria, excellent (5)
The work is useful for practical activities and relevant for the working life and its development.
The work is relevant, new, creative, and demanding.
The limits are clear.
The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy
Assessment methods and criteria
Skill tests and essay
Enrollment
07.08.2023 - 30.11.2023
Timing
04.09.2023 - 31.12.2023
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Student groups
-
RESTO22
Objective
After the course, the student can…
• Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses)
• Can use his / her expertise to develop companies or other organizations to prevent food loss
• Identify financial opportunities and limitations of food loss in working life
• Understand the importance of legislation and regulation related to food loss
Content
Introduction, objectives and practices, assignment
Food loss types and timely variation in food loss amounts
The economic meaning and environmental impact of food loss
Food loss business and utilization of food loss
Case studies and regulation
Materials
To be announced at the beginning of the course
Teaching methods
Online lectures, skill tests and essay 2 ects
Student workload
Total number of students working 54 h independent online education
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The assingments is a partly missing the real subject
The subject is schematic.
The work is unstructured and the boundaries are unclear
The results to be achieved are unclear.
There are development goals set for project work, but they remain loose and unsubstantiated.
Assessment criteria, good (3)
The assignment is useful and well-grounded for working life.
The assignment handle current issues, but it is common in the field
The work is based on knowledge and its limits are clear.
The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
The role of the working life is taken into account.
Assessment criteria, excellent (5)
The work is useful for practical activities and relevant for the working life and its development.
The work is relevant, new, creative, and demanding.
The limits are clear.
The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy
Assessment methods and criteria
Skill tests and essay
Enrollment
15.08.2022 - 15.04.2023
Timing
15.08.2022 - 31.05.2023
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Student groups
-
KIERTO23Circular Economy of the Food Chain
Objective
After the course, the student can…
• Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses)
• Can use his / her expertise to develop companies or other organizations to prevent food loss
• Identify financial opportunities and limitations of food loss in working life
• Understand the importance of legislation and regulation related to food loss
Content
Introduction, objectives and practices, assignment
Food loss types and timely variation in food loss amounts
The economic meaning and environmental impact of food loss
Food loss business and utilization of food loss
Case studies and regulation
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The assingments is a partly missing the real subject
The subject is schematic.
The work is unstructured and the boundaries are unclear
The results to be achieved are unclear.
There are development goals set for project work, but they remain loose and unsubstantiated.
Assessment criteria, good (3)
The assignment is useful and well-grounded for working life.
The assignment handle current issues, but it is common in the field
The work is based on knowledge and its limits are clear.
The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
The role of the working life is taken into account.
Assessment criteria, excellent (5)
The work is useful for practical activities and relevant for the working life and its development.
The work is relevant, new, creative, and demanding.
The limits are clear.
The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy
Enrollment
22.11.2021 - 08.06.2022
Timing
28.03.2022 - 07.08.2022
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Student groups
-
VVO
Objective
After the course, the student can…
• Estimate the amount of food loss and different types of losses (kitchen, plate and serving losses)
• Can use his / her expertise to develop companies or other organizations to prevent food loss
• Identify financial opportunities and limitations of food loss in working life
• Understand the importance of legislation and regulation related to food loss
Content
Introduction, objectives and practices, assignment
Food loss types and timely variation in food loss amounts
The economic meaning and environmental impact of food loss
Food loss business and utilization of food loss
Case studies and regulation
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The assingments is a partly missing the real subject
The subject is schematic.
The work is unstructured and the boundaries are unclear
The results to be achieved are unclear.
There are development goals set for project work, but they remain loose and unsubstantiated.
Assessment criteria, good (3)
The assignment is useful and well-grounded for working life.
The assignment handle current issues, but it is common in the field
The work is based on knowledge and its limits are clear.
The results of the assignments are aimed at practical value and the purpose of the work is to bring a new perspective to the topic.
The role of the working life is taken into account.
Assessment criteria, excellent (5)
The work is useful for practical activities and relevant for the working life and its development.
The work is relevant, new, creative, and demanding.
The limits are clear.
The results of the assignment aim to add value and the aim of the work is to bring a new innovative perspective to the topic.
The purpose and objectives of the work are well justified from the viewpoint of working life and knowledge base. The results of the work will be applied to the development of the circular economy