Planning of menus (5cr)
Code: CA00CL44-3003
General information
- Enrollment
- 16.04.2022 - 15.09.2022
- Registration for the implementation has ended.
- Timing
- 12.09.2022 - 18.12.2022
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- RDI portion
- 3 cr
- Mode of delivery
- Contact learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Leena Arjanne
- Kirta Nieminen
- Course
- CA00CL44
Evaluation scale
1-5
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.
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
The course will be arranged in english if needed.