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Development of Food Service Quality (4 cr)

Code: CA00BS68-3004

General information


Enrollment

19.04.2021 - 13.01.2022

Timing

10.01.2022 - 06.03.2022

Credits

4 op

Teaching languages

  • Finnish

Degree programmes

  • Degree Programme in Food and Hospitality

Teachers

  • Kirta Nieminen

Responsible person

Jukka Kauppila

Student groups

  • RESTO20

Objective

Student can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions.
Students can estimate and apply the in-house control as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

Content

- food hygiene legislation
- in-house control system as a part of quality control
- quality control systems in food services
- sustainabilty of food services

Materials

Will be announced at the beginning of studies

Teaching methods

Lectures, assignments, Environmental -passport

Student workload

Overall workload for student 108 h, lectures 28 h, self-access learning 80 h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

They know the basics of the hygiene and in-house control of the professional kitchen. Students can list the purpose of the in-house control system as part of quality management. They can name the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

Assessment criteria, good (3)

They can plan the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can use and plan the in-house control as part of quality management. They know the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

Assessment criteria, excellent (5)

They can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions. Students can estimate and apply with the in-house control system as part of quality management. They can explain the concept of sustainable development and they can develop food services ecologically, economically, socially and culturally sustainable.

Assessment methods and criteria

Active participation in lectures (presence 80 %), assignments and learning assignments

Qualifications

- Food safety and microbiology