Development of Food Service Quality (4cr)
Code: CA00BS68-3001
General information
- Enrollment
- 16.04.2019 - 19.01.2020
- Registration for the implementation has ended.
- Timing
- 07.01.2020 - 08.03.2020
- Implementation has ended.
- Number of ECTS credits allocated
- 4 cr
- Local portion
- 4 cr
- RDI portion
- 1 cr
- Mode of delivery
- Contact learning
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Kirta Nieminen
- Course
- CA00BS68
Objective
Student can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions.
Students can estimate and apply the in-house control as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.
Content
- food hygiene legislation
- in-house control system as a part of quality control
- quality control systems in food services
- sustainabilty of food services
Materials
Will be announced at the beginning of studies
Teaching methods
Lectures, assignments, Environmental -passport
Student workload
Overall workload for student 108 h, lectures 28 h, self-access learning 80 h
Assessment criteria, satisfactory (1)
They know the basics of the hygiene and in-house control of the professional kitchen. Students can list the purpose of the in-house control system as part of quality management. They can name the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.
Assessment criteria, good (3)
They can plan the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can use and plan the in-house control as part of quality management. They know the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.
Assessment criteria, excellent (5)
They can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can estimate and apply with the in-house control system as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.
Qualifications
- Food safety and microbiology