Study Guide

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

Students total work load 135 h
contact lessons 24 h
independent study 111 h

Evaluation scale

1-5

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.

Assessment methods and criteria

Active participation in lectures (presence 80 %), development tasks.

Qualifications

Food service production
Food stuffs and Nutrition