Study Guide

Objective

The student can produce food and customer services in accordance with service concepts. The student can act as a member of the work community in various production and service processes. He/She can apply their knowledge related to the safety and economy of food services in service and learning environments. The student master’s good hygienic practices and takes responsibility for the cleanliness and comfort of the work environment in food and restaurant premises using choices that support the environment and support sustainable development.

Content

- Basics of Food Production
- Knowledge of Food Products
- Providing restaurant services in operating environments

Materials

Lehtinen, M,, Peltonen, H. & Taurén, P. 2011. Ruoanvalmistuksen käsikirja. WSOY.
Lehtinen, M., Peltonen, H. & Talvinen, P. 2007. Mestarikokin käsikirja. Helsinki: WSOY.
Lehtovaara, T & Hämäläinen, J. 2007. Ravintolakokista mestariksi. Helsinki: WSOY.
Lehtovaara, T. & Hämäläinen, J. 2014. Ravintolakokin käsikirja. Sanoma Pro.
Mauno S. & Lipre E. 2005. Älykäs kokki ammattikeittiössä. Helsinki: WSOY.
Mauno,S. & Lipre E. 2008. Taitava kokki ammattikeittiössä. Helsinki: WSOY.
Taskinen T. 2007. Ammattikeittiön ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.

Teaching methods

Lectures, assignments and production of food services in a service and learning environment.

Student workload

183h contact lessons
33h independent studies

Further information

Appropriate working clothes required.
Possible to order working clothes together in the beginning of the course.
Work clothes are purchased at own cost.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Can produce food and customer services in accordance with the service concept under supervision.
Can work in a guided way in some production and service processes.
The student identifies basic skills related to the safety and economy of food services in different service and learning environments.

Assessment criteria, good (3)

Can produce food and customer services in accordance with the service concept.
Can work in different production and service processes.
The student can use information related to the safety and economy of food services in service and learning environments.

Assessment criteria, excellent (5)

Can produce and solve food and customer service situations in accordance with the service concept.
Can operate independently in various production and service processes.
The student is able to apply his/her knowledge related to the safety and economy in service and learning environments.

Assessment methods and criteria

Active participation, self-evaluation, group evaluation, customer feedback, assignments, reports.