Study Guide

Objective

The student is trained to work in production and service processes in accordance with the food service concept. He / she is able to apply his / her knowledge related to the safety and economy of food services in service and learning environments. The student masters good hygienic practices and takes responsibility for the cleanliness and comfort of the working environment in food and restaurant facilities, using choices that support the environment and support sustainable development.

Content

Basics of Food Production
Knowledge of Food Products
Providing restaurant services in operating environments
10 working days in a commercial kitchen

Materials

Lehtinen, M,, Peltonen, H. & Taurén, P. 2011. Ruoanvalmistuksen käsikirja. WSOY.
Lehtinen, M., Peltonen, H. & Talvinen, P. 2007. Mestarikokin käsikirja. Helsinki: WSOY.
Lehtovaara, T & Hämäläinen, J. 2007. Ravintolakokista mestariksi. Helsinki: WSOY.
Lehtovaara, T. & Hämäläinen, J. 2014. Ravintolakokin käsikirja. Sanoma Pro.
Mauno S. & Lipre E. 2005. Älykäs kokki ammattikeittiössä. Helsinki: WSOY.
Mauno,S. & Lipre E. 2008. Taitava kokki ammattikeittiössä. Helsinki: WSOY.

Teaching methods

Lectures, assignments and production of food services in a service and learning environment.

Employer connections

The course includes 10 working days in a commercial kitchen. Training place is a public or private organisation that offers meal services.

Student workload

155h contact lessons
40h independent studies

75h/10 working days in a commercial kitchen.

Further information

Appropriate working clothes required.
Possible to order working clothes together in the beginning of the course.
Work clothes are purchased at own cost.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Can produce food and customer services in accordance with the service concept under supervision.
Can work in a guided way in some production and service processes.
The student identifies basic skills related to the safety and economy of food services in different service and learning environments.

Assessment criteria, good (3)

Can produce food and customer services in accordance with the service concept.
Can work in different production and service processes.
The student can use information related to the safety and economy of food services in service and learning environments.

Assessment criteria, excellent (5)

Can produce and solve food and customer service situations in accordance with the service concept.
Can operate independently in various production and service processes.
The student can apply his/her knowledge related to the safety and economy in service and learning environments.

Assessment methods and criteria

Active participation, self-evaluation, group evaluation, customer feedback, assignments, reports.

The practical period in a commercial kitchen is evaluated approved/failed.