Sustainable Development in Service Production (3cr)

Evaluation scale

1-5

Content scheduling

The schedules for 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.

Objective

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.

Content

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

Materials

Material will be announced at the beginning of the course.

Teaching methods

Lectures, multiple choice tests, essay.

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 30 h, independent study 51 h.

Assessment criteria, satisfactory (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.

Assessment criteria, good (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.

Assessment criteria, excellent (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.