Food Service Production (12cr)

Objective

- Students will be competent in producing catering and customer services in accordance with the service concept of personnel restaurant and à la carte restaurant services. They will learn about the production and service process of personnel restaurant and à la carte restaurant services. They will be capable of applying their knowledge of the safety, healthiness, cost-effectiveness and experientiality of catering services to personnel restaurant and à la carte restaurant services. The student masters good hygienic practices and takes responsibility for the sanitation and comfort in the kitchen and restaurant working environment in an environmentally and sustainable manner.

Content

- Production and service process of personnel restaurant and à la carte restaurant services
- Special diets and special diet products
- Knowledge of Food Products

Materials

Lehtinen, M,, Peltonen, H. & Taurén, P. 2011. Ruoanvalmistuksen käsikirja. WSOY.
Lehtinen, M., Peltonen, H. & Talvinen, P. 2007. Mestarikokin käsikirja. Helsinki: WSOY.
Lehtovaara, T & Hämäläinen, J. 2007. Ravintolakokista mestariksi. Helsinki: WSOY.
Lehtovaara, T. & Hämäläinen, J. 2014. Ravintolakokin käsikirja. Sanoma Pro.
Mauno S. & Lipre E. 2005. Älykäs kokki ammattikeittiössä. Helsinki: WSOY.
Mauno,S. & Lipre E. 2008. Taitava kokki ammattikeittiössä. Helsinki: WSOY.
Ravitsemushoito. Suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. Helsinki: Edita Publishing Oy.
Taskinen T. 2007. Ammattikeittiön ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.

Teaching methods

Lectures, assignments and production of food services in a service and learning environment.

Employer connections

The study module includes a two-week on-the-job training in a catering kitchen.

Student workload

81h on-the-job training
194h contact lessons
49h independent studies

Assessment criteria, satisfactory (1)

1
Students can produce different food and customer services with assistance
Students can work in production and service processes with guidance
They recognize the basic knowledge of food safety, health, economic, and experiences in service and learning environments

Assessment criteria, good (3)

Students can produce different food and customer service situations in different service concepts.
Students can work in production and service processes
They have the basic knowledge of food safety, health, economy, and experiences in service and learning environments

Assessment criteria, excellent (5)

Students can produce and solve different food and customer service situations in different service concepts.
Students can work independently in production and service processes
They can apply their knowledge of food safety, health, economic, and experiences in service and learning environments

Qualifications

No Prequisites