Basic training (12 cr)
Code: CA00CX34-3001
General information
Enrollment
19.04.2021 - 12.09.2021
Timing
30.08.2021 - 30.06.2022
Credits
12 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
Responsible person
Jukka Kauppila
Student groups
-
RESTO21B
-
RESTO21A
-
RESTO21
Objective
Upon completion of the Basic Training, students will be developed in their professional skills in catering services. They will have a clear picture of the jobs, job descriptions and responsibilities in the catering business. Students will have participated in a diverse range of activities in food production while considering profitability, technology, safety and customer service. They will have adept communication skills, and they will be competent in evaluating their own progress and in developing as the member of a work community. Doing the practical training either completely or in part abroad is recommended.
Content
The student is responsible for choosing their practical training place according to set goals. It may be a public or private organization that offers meal services. Students work as part of the work community, contributing to the maintenance of well being at work, communication and interaction.
Teaching methods
Practical training.
Employer connections
Training place is a public or private organisation that offers meal services
Student workload
12 credits.
Evaluation scale
Passed/failed
Assessment criteria, approved/failed
Pass
The student has a clear idea of the operations and business ideas of the companies in the field of hospitality management. The student has participated in different food service operations. (S)he has understanding economy, health factors, safety and customer service. The student is a responsible member of the working community. (S)he has good collaborative skills, can assess his own performance and develops as a member of the working community.
Fail
The student has not followed his / her practical training plan. His / her professional competence has not deepened, and (s)he has no clear idea of the operations and business ideas of the companies in the field of hospitality management. His / her participation in food production, and customer service is slight, and (s)he is not able to co-operate or evaluate his / her own working and development as a member of work community.
Assessment methods and criteria
Report
Qualifications
Food Service Production
Catering services in commercial kitchens
Customer service
Food safety and microbiology