Food Production Processes (5cr)
Course unit code: CA00CL45
General information
- Credits
- 5 cr
- Responsible person
- Eliisa Ylinen
Objective
The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Content
- Food production methods (cook & hold/serve, cook & chill, cook cold, sous vide ym.) and equipment technology
- Research methods of sensory, hygienic and nutritional quality
- Measuring energy consumption of equipments and processes, evaluating costs of production methods
Qualifications
Food service production
Foodstuffs and Nutrition
Assessment criteria, satisfactory (1)
The student knows how to make by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can identify the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can evaluate energy and cost efficiency of production processes and is able to use the knowledge in production planning and product development.
Assessment criteria, good (3)
The student can make food by using different production methods and modern technology and understands the influence of the production method on the quality of the products The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Assessment criteria, excellent (5)
The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Further information
T&K osuus 3 op