Sustainable Development in Service Production (3 cr)

Code: CA00DA70-3006

General information

Enrollment: 22.04.2025 - 03.09.2025; Registration for the implementation has begun.

Timing: 20.10.2025 - 14.12.2025; The implementation has not yet started.

Number of ECTS credits allocated: 3 cr

Local portion: 0 cr

Virtual portion: 3 cr

Unit: SeAMK Hospitality Management

Campus: SeAMK Seinäjoki, Frami

Teaching languages: Finnish

Degree programmes: Bachelor of Hospitality Management

Teachers: Kirta Nieminen

Scheduling groups: Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 100 . Open UAS : 100.)

Groups: MRESTO25K
Bachelor of Hospitality Management, Part-time studies; MRESTO25S
Bachelor of Hospitality Management

Small groups: Open UAS (Doesn't apply to degree student)

Course: CA00DA70

Evaluation scale

1-5

Objective

Student can explain what is meant by sustainable development activities. Students can develop the quality of food services oprationse ecologically, economically, socially and culturally sustainable. The student is able to design climate-resistant and responsible food services and promote their carbon neutrality. The student is able to define what food waste is and analyze the causes of food waste and develop waste management for food services. Student will get skills to involve customers in responsibility work, as well as tools to draw up a responsibility plan for food services.

Content

Sustainability in the professional kitchen
Responsible procurement of food, goods and services
Sustainable meal and menu planning and carbon footprint assessment
Food waste in the professional kitchen
Sustainable waste recycling and sorting
Sustainable cleaning
Energy efficiency in the professional kitchen
Responsibility plan for food services

Location and time

The schedules for the scheduled online teaching can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.

Materials

Material will be announced at the beginning of the course.

Teaching methods

Scheduled online study:
The study is conducted online in the Moodle learning environment.
The study requires participation in scheduled online teaching.
The recordings of the teaching sessions are available for later viewing in Moodle.
The study requires independent work and scheduling.

Student workload

The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives. The actual time required varies individually, e.g., due to prior knowledge. Lectures 12 h, independent study 69 h.

Assessment criteria, satisfactory (1)

The student is able to define the content of the concept of sustainable development and is able to develop the quality of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students can explain what skills are needed when designing and developing climate-resistant and responsible food services. Students are able to give examples of how carbon neutrality is promoted.

Assessment criteria, good (3)

The student knows the content of the concept of sustainability and is able to develop the quality of the work of professional cuisine into ecologically, economically, socially and culturally sustainable. Students are well equipped to design and develop climate-resistant and responsible food services, nd promote their carbon neutrality together with customers.

Assessment criteria, excellent (5)

Students are able to explain the content of the concept of sustainable development and develop the quality of the work of professional cuisine to be ecologically, economically, socially and culturally sustainable. Students are excellent in designing and developing climate-resistant and responsible food services, and to promote their carbon neutrality together with customers.