Planning of menus (5cr)

Objective

- Students can develop high-quality and customer-oriented menus. Students can take into consideration the food production process when planning.
- Students can develop menus from an ecological, economical, nutritional, cultural and social point of view.
- They will also be familiar with the basics of sensory evaluation test methods.

Content

- Menu planning & recipe optimization
- Calculations of nutritional values
- Cost calculations
- Basics of sensory evaluation

Materials

Taitava kokki ammattikeittiössä / Sisko Mauno, Endla Lipre.
Helsinki : WSOY Oppimateriaalit, 2008.
- Hotelli- ja ravintola-alan sisäinen laskentatoimi / Pekka Heikkilä, Timo Saranpää. Helsinki : Restamark, 2013 (Vantaa : Hansaprint)
- Parkkinen, K. & Rautavirta, K. 2007. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Helsinki: Restamark Oy.
- Tuorila, H., Parkkinen, K. & Tolonen, K. 2008. Aistit ammattikäyttöön. Helsinki: WSOY.
- Tuorila, H. & Hellemann, U. Elintarvikkeet aistien puntarissa. 1999. Helsinki: Yliopistopaino.
- Terveyttä ruoasta! Suomalaiset ravitsemussuositukset 2014. 2014. Helsinki: Valtion ravitsemusneuvottelukunta. Saatavana: http://www.ravitsemusneuvottelukunta.fi/files/attachments/fi/vrn/ravitsemussuositukset_2014_fi_web.3.pdf-
- Other material as indicated during the course

Teaching methods

Lectures, group work, practical work.

Student workload

48h contact lessons
87h independent studies

Assessment criteria, satisfactory (1)

Students recognize high quality and customer oriented menus.
Students recognize ecological, economical, nutritional, cultural and social aspects of the menu.
Students are able to name chemical reactions of the food stuff and food preparation and methods of sensory evaluation.

Assessment criteria, good (3)

Students can develop high quality and customer oriented menus and food production processes for the place of business.
Students are able to plan menus taking account of ecological, economical, nutritional, cultural and social aspects.
Students manage chemical reactions of food stuff and food preparation and methods of sensory evaluation.

Assessment criteria, excellent (5)

Students are able to develop high quality and customer oriented menus for different places of business in accordance to their food production processes.
Students can plan and develop menus taking account of ecological, economical, nutritional, cultural and social aspects.
Students can apply chemical reactions of foodstuff and food preparation and the methods of sensory evaluation.

Qualifications

Food service production, Health aspects in food production