Food Production Processes (5cr)
Code: CA00CY38-3001
General information
- Enrollment
- 14.11.2022 - 15.01.2023
- Registration for the implementation has ended.
- Timing
- 09.01.2023 - 30.04.2023
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Eliisa Ylinen
- Course
- CA00CY38
Evaluation scale
1-5
Objective
The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Content
Food production methods (cook and hold/serve, cook and chill, cook cold, sous vide, hot fill) and equipment technology
Impact of production methods on food, hygiene and nutritional quality
Measurement of energy consumption at equipment and process level, cost impact assessment methods for production methods
Materials
Will be announced at the beginning of studies.
Teaching methods
Lectures, exercises and development assignments.
Employer connections
Possibly a client in development assignment
Student workload
Total student workload 135h
- contact lessons 45h
-independent studies 90h
Assessment criteria, satisfactory (1)
The student knows how to make by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can identify the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can evaluate energy and cost efficiency of production processes and is able to use the knowledge in production planning and product development.
Assessment criteria, good (3)
The student can make food by using different production methods and modern technology and understands the influence of the production method on the quality of the products The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Assessment criteria, excellent (5)
The student can develop food production processes by using different production methods and modern technology and understands the influence of the production method on the quality of the products. The student can evaluate the influence of different production methods on sensory, hygienic and nutritional quality of the products. One can compare and analyse energy and cost efficiency of production processes and is able to apply the knowledge in production planning and product development.
Qualifications
Food service production
Food stuffs and Nutrition