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Planning of menus (5 cr)

Code: CA00CL44-3003

General information


Enrollment

16.04.2022 - 15.09.2022

Timing

12.09.2022 - 18.12.2022

Credits

5 op

RD proportion (cr)

3 op

Teaching languages

  • Finnish

Degree programmes

  • Degree Programme in Food and Hospitality

Teachers

  • Leena Arjanne
  • Kirta Nieminen

Student groups

  • MRESTO21
  • RESTO20
  • IEPFF22F

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

Materials

Materials are published in the beginning

Teaching methods

Lectures, development project in groups

Employer connections

Development project in co-operation with worklife.

Exam schedules

Total workload of the course 135 h, of which scheduled studies 43 h, of which autonomous studies 92 h.

Completion alternatives

Studification is possible.

Student workload

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

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.

Qualifications

Food service production, Foodstuffs and Nutrition

Further information

- Three credits for R&D