Foodstuffs in Catering Field 2 (2cr)

Objective

Students will be familiar with the food supply chain. They will also learn responsibility in developing the purchasing activities of professional kitchens. They will be prepared to handle crises in the food supply chain.

Content

- Quality of the food supply chain and various food systems
- Responsible purchases (especially in the public sector)
- Maintenance support in Finland, preparedness of professional kitchens in the public sector

Qualifications

Foodstuffs in Catering Field 1

Assessment criteria, satisfactory (1)

5
Students are able to present the quality chain of the foodstuff. They are able to motivate and develop the purchases of the professional kitchen in a responsible way considering the different food systems.

3
Students are able to name the parts of the quality chain of the foodstuff. They can develop the purchases of the professional kitchen in a responsible way considering the different food systems.

1
Students recognize the quality chain of the foodstuff. They recognize the responsibility factors effecting on the purchases of the professional kitchen.

Materials

Other material to be announced during the course.

Teaching methods

Lectures, group work and assignments