Study Guide

Objective

- 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.

Content

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

Teaching methods

Lectures, development project in groups

Student workload

Total workload of the course 135 h, of which scheduled studies 49 h/36 h, of which autonomous studies 92 h/99 h.

Further information

The course will be arranged in English if needed

Evaluation scale

1-5

Assessment criteria, satisfactory (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.

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

Assessment criteria, excellent (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.

Assessment methods and criteria

Active participation (80 %), development project, self assessment and peer review

Qualifications

Food service production, Foodstuffs and Nutrition

Further information

- Three credits for R&D