Opinto-opas

Tavoitteet

- Students can analyze and develop high-quality and customer-oriented menus. Students can take into consideration the food production process when planning.
- Students can develop menus and recipes from an ecological, economical, nutritional, cultural and social point of view.

Sisältö

- Menu analysis, planning & recipe optimization
- Calculations of nutritional values
- Cost calculations

Oppimateriaalit

Ilmoitetaan opintojakson alussa

Opetusmenetelmät

Luennot, kehitysprojekti ryhmätyönä

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä 135 h, luennot ja kehitysprojekti 43 h (päivä)/36 h (monimuoto), itsenäinen opiskelu ja kehitysprojekti 92 h (päivä) ja 99 h (monimuoto)

Lisätietoja opiskelijoille

Opintojakso toteutetaan tarvittaessa englanniksi

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

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

Arviointikriteerit, hyvä (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 and recipes taking account of ecological, economical, nutritional, cultural and social aspects.
Students manage chemical reactions of food stuff and food preparation.

Arviointikriteerit, kiitettävä (5)

Students are able to analyze and 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 and recipes taking account of ecological, economical, nutritional, cultural and social aspects.
Students can apply chemical reactions of foodstuff and food preparation.

Arviointimenetelmät ja arvioinnin perusteet

Aktiivinen osallistuminen (80 %), kehitysprojekti, itse- ja vertaisarvioinnit

Esitietovaatimukset

Food service production, Foodstuffs and Nutrition

Lisätiedot

- Three credits for R&D