Sustainable Development in Service Production (3 op)

Arviointiasteikko

1-5

Sisällön jaksotus

Aikataulut löytyvät lukujärjestyksestä osoitteesta https://lukkarikone.seamk.fi/. Lukujärjestyksiä on julkaistuna kuusi seuraavaa viikkoa. Syksyn 6 ensimmäistä viikkoa julkaistaan juhannukseen mennessä ja kevään 6 ensimmäistä viikkoa jouluun mennessä. Lukujärjestyksiin voi tulla muutoksia.

Tavoitteet

The student can explain what is meant by sustainable development activities. The students can develop the quality of food services operations to be ecologically, economically, socially and culturally sustainable. The student can design climate-resistant and responsible food services and promote their carbon neutrality. The student can define what food waste is, analyze the causes of food waste and develop food waste management in food services. The student gains the skills to engage customers in sustainability efforts and tools for creating a sustainability plan for food services.

Sisältö

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

Oppimateriaalit

Ilmoitetaan opintojakson alkaessa.

Opetusmenetelmät

Luennot, monivalintatestit, essee.

Opiskelijan ajankäyttö ja kuormitus

Opinnon työmäärä on mitoitettu siten, että opinnon tavoitteena olevan osaamisen hankkimiseksi yksi opintopiste vastaa keskimäärin 27 tuntia opiskelijan tekemää työtä. Todellinen ajan tarve vaihtelee yksilöittäin mm. aiemman osaamisen takia. Luennot 30 h, itsenäinen opiskelu 51 h.

Arviointikriteerit, tyydyttävä (1)

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

Arviointikriteerit, hyvä (3)

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

Arviointikriteerit, kiitettävä (5)

The student is able to explain the content of the concept of sustainable development and develop the quality of professional kitchen operations to be ecologically, economically, socially and culturally sustainable. The student is excellently equipped to design and develop climate-resistant and responsible food services and to promote their carbon neutrality together with customers.