Foodstuffs in Catering Field 2 (2cr)
Code: KI15BRPT027-3001
General information
- Enrollment
- 28.04.2017 - 10.12.2017
- Registration for the implementation has ended.
- Timing
- 23.10.2017 - 16.12.2017
- Implementation has ended.
- Number of ECTS credits allocated
- 2 cr
- Local portion
- 2 cr
- Mode of delivery
- Contact learning
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Paula Juurakko
- Course
- KI15BRPT027
Evaluation scale
1-5
Objective
Students will be familiar with the food supply chain. They will also learn responsibility in developing the purchasing activities of professional kitchens. They will be prepared to handle crises in the food supply chain.
Content
- Quality of the food supply chain and various food systems
- Responsible purchases (especially in the public sector)
- Maintenance support in Finland, preparedness of professional kitchens in the public sector
Teaching methods
Lectures, assignments
Student workload
2 credits - 54 hours.
Assessment criteria, satisfactory (1)
5
Students are able to present the quality chain of the foodstuff. They are able to motivate and develop the purchases of the professional kitchen in a responsible way considering the different food systems.
3
Students are able to name the parts of the quality chain of the foodstuff. They can develop the purchases of the professional kitchen in a responsible way considering the different food systems.
1
Students recognize the quality chain of the foodstuff. They recognize the responsibility factors effecting on the purchases of the professional kitchen.
Qualifications
Foodstuffs in Catering Field 1