Development of Food Service Quality (4 cr)
Code: CA00BS68-3005
General information
Enrollment
19.04.2021 - 27.10.2021
Timing
25.10.2021 - 17.12.2021
Credits
4 op
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Responsible person
Jukka Kauppila
Student groups
-
MRESTO21
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, online lectures 16 h, self-access learning 90 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