Food Production Processes (5op)

Toteutuksen tunnus: CA00CG20-3002

Toteutuksen perustiedot

Ilmoittautumisaika: 16.04.2020 - 31.08.2020; Ilmoittautuminen toteutukselle on päättynyt.

Ajoitus: 24.08.2020 - 31.10.2020; Toteutus on päättynyt.

Opintopistemäärä: 5 op

Lähiosuus: 5 op

TKI-osuus: 3 op

Toteutustapa: Lähiopetus

Opetuskielet: englanti

Koulutus: Restonomi (AMK), Ravitsemispalvelut

Opettajat: Kirta Nieminen

Vastuuopettaja: Kirta Nieminen

Opintojakso: CA00CG20

Arviointiasteikko

1-5

Tavoitteet

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.

Sisältö

- 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

Oppimateriaalit

Ilmoitetaan opintojakson alkaessa

Opetusmenetelmät

Luennot, käytännön kehittämisprojekti

Toteutuksen valinnaiset suoritustavat

Opinnollistaminen mahdollista

Opiskelijan ajankäyttö ja kuormitus

Opiskelijan kokonaistyömäärä 135 h, josta kontaktiopetus 38 h, kehittämisprojekti ja itsenäinen opiskelu 97 h

Arviointikriteerit, tyydyttävä (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.

Arviointikriteerit, hyvä (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.