Food Service ProductionLaajuus (10 cr)

Objective

The student is trained to work in production and service processes in accordance with the food service concept. He / she is able to apply his / her knowledge related to the safety and economy of food services in service and learning environments. The student masters good hygienic practices and takes responsibility for the cleanliness and comfort of the working environment in food and restaurant facilities, using choices that support the environment and support sustainable development.

Content

Basics of Food Production
Knowledge of Food Products
Providing restaurant services in operating environments
10 working days in a commercial kitchen

Assessment criteria, satisfactory (1)

Can produce food and customer services in accordance with the service concept under supervision.
Can work in a guided way in some production and service processes.
The student identifies basic skills related to the safety and economy of food services in different service and learning environments.

Assessment criteria, good (3)

Can produce food and customer services in accordance with the service concept.
Can work in different production and service processes.
The student can use information related to the safety and economy of food services in service and learning environments.

Assessment criteria, excellent (5)

Can produce and solve food and customer service situations in accordance with the service concept.
Can operate independently in various production and service processes.
The student can apply his/her knowledge related to the safety and economy in service and learning environments.

Materials

Lehtinen, M, Peltonen, H., & Taurén, P. (2011). Ruoanvalmistuksen käsikirja. WSOY.
Lehtinen, M., Peltonen, H., & Talvinen, P. (2007). Mestarikokin käsikirja. WSOY.
Lehtovaara, T., & Hämäläinen, J. (2007). Ravintolakokista mestariksi. WSOY.
Lehtovaara, T., & Hämäläinen, J. (2014). Ravintolakokin käsikirja. Sanoma Pro.
Mauno S., & Lipre E. (2005). Älykäs kokki ammattikeittiössä. WSOY.
Mauno,S., & Lipre E. (2008). Taitava kokki ammattikeittiössä. WSOY.
Taskinen T. (2007). Ammattikeittiön ruokatuotantoprosessit. Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.

Further information

Suurkeittiöosio arvioidaan HYV/HYL