Gastronomic Menu PlanningLaajuus (5 cr)
Code: 8T00EV82
Credits
5 op
Objectives
The student is able to design menus according to the business idea.
The student is able to use machinery and equipment technology appropriately in the business.
The student is able to plan and lead the event and ordering process.
Content
To WHOM are the food and drink menus planned?
WHAT must be considered in menu planning?
HOW events and ordering processes are carried out?
Assessment criteria, satisfactory (1-2)
The student identify different business ideas and main principles of menu planning.
The student performs in a controlled manner the design and implementation of gastronomic events and ordering processes.
The student is able to use selected raw materials using machines and equipment, but is unable to justify her/his choices.
The student can give and receive feedback.
The student looks and evaluates things from her/his own point of view.
The student recognizes the importance of ergonomics and occupational safety in the use of machinery and equipment.
Assessment criteria, good (3-4)
The student know how to structure the meaning of business idea in relation to menu planning principles.
The student can plan and implement gastronomic events and ordering processes based on her/his own choices.
The student is able to use raw materials and methods taking into account machine and equipment technology.
The student can give and receive feedback actively and constructively.
The student is able to cooperate with ergonomics and occupational safety and is ready to develop her/his interaction skills.
The student takes responsibility and undertakes the activities of the group in addition to her/his own activities.
Assessment criteria, excellent (5)
The student understands comprehensively the meaning of business idea in menu planning.
The student is able to plan and lead gastronomic events and ordering processes, evaluating and combining different solutions.
The student is able to choose the right raw materials and methods considering machine and equipment technology.
The student is able to analyze feedback and is committed to developing itself and the work community responsibly.
The student is able to work flexibly and foresight, and bring the service process into an economical and wellbeing perspective, taking into account the requirements of the community and industry.
Enrolment period
20.05.2024 - 23.08.2024
Timing
30.08.2024 - 05.10.2024
Credits
5 op
Virtual portion
4 op
RDI portion
3 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 30
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Arja Luiro
Person in charge
Leena Mäkelä
Groups
-
23MRESTO
Objectives (course unit)
The student is able to design menus according to the business idea.
The student is able to use machinery and equipment technology appropriately in the business.
The student is able to plan and lead the event and ordering process.
Content (course unit)
To WHOM are the food and drink menus planned?
WHAT must be considered in menu planning?
HOW events and ordering processes are carried out?
Assessment criteria, satisfactory (1-2) (course unit)
The student identify different business ideas and main principles of menu planning.
The student performs in a controlled manner the design and implementation of gastronomic events and ordering processes.
The student is able to use selected raw materials using machines and equipment, but is unable to justify her/his choices.
The student can give and receive feedback.
The student looks and evaluates things from her/his own point of view.
The student recognizes the importance of ergonomics and occupational safety in the use of machinery and equipment.
Assessment criteria, good (3-4) (course unit)
The student know how to structure the meaning of business idea in relation to menu planning principles.
The student can plan and implement gastronomic events and ordering processes based on her/his own choices.
The student is able to use raw materials and methods taking into account machine and equipment technology.
The student can give and receive feedback actively and constructively.
The student is able to cooperate with ergonomics and occupational safety and is ready to develop her/his interaction skills.
The student takes responsibility and undertakes the activities of the group in addition to her/his own activities.
Assessment criteria, excellent (5) (course unit)
The student understands comprehensively the meaning of business idea in menu planning.
The student is able to plan and lead gastronomic events and ordering processes, evaluating and combining different solutions.
The student is able to choose the right raw materials and methods considering machine and equipment technology.
The student is able to analyze feedback and is committed to developing itself and the work community responsibly.
The student is able to work flexibly and foresight, and bring the service process into an economical and wellbeing perspective, taking into account the requirements of the community and industry.
Assessment scale
0-5
Enrolment period
25.05.2023 - 15.08.2023
Timing
19.08.2023 - 13.10.2023
Credits
5 op
Virtual portion
4 op
RDI portion
4 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 40
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Arja Luiro
Person in charge
Arja Luiro
Groups
-
22MRESTO
Objectives (course unit)
The student is able to design menus according to the business idea.
The student is able to use machinery and equipment technology appropriately in the business.
The student is able to plan and lead the event and ordering process.
Content (course unit)
To WHOM are the food and drink menus planned?
WHAT must be considered in menu planning?
HOW events and ordering processes are carried out?
Assessment criteria, satisfactory (1-2) (course unit)
The student identify different business ideas and main principles of menu planning.
The student performs in a controlled manner the design and implementation of gastronomic events and ordering processes.
The student is able to use selected raw materials using machines and equipment, but is unable to justify her/his choices.
The student can give and receive feedback.
The student looks and evaluates things from her/his own point of view.
The student recognizes the importance of ergonomics and occupational safety in the use of machinery and equipment.
Assessment criteria, good (3-4) (course unit)
The student know how to structure the meaning of business idea in relation to menu planning principles.
The student can plan and implement gastronomic events and ordering processes based on her/his own choices.
The student is able to use raw materials and methods taking into account machine and equipment technology.
The student can give and receive feedback actively and constructively.
The student is able to cooperate with ergonomics and occupational safety and is ready to develop her/his interaction skills.
The student takes responsibility and undertakes the activities of the group in addition to her/his own activities.
Assessment criteria, excellent (5) (course unit)
The student understands comprehensively the meaning of business idea in menu planning.
The student is able to plan and lead gastronomic events and ordering processes, evaluating and combining different solutions.
The student is able to choose the right raw materials and methods considering machine and equipment technology.
The student is able to analyze feedback and is committed to developing itself and the work community responsibly.
The student is able to work flexibly and foresight, and bring the service process into an economical and wellbeing perspective, taking into account the requirements of the community and industry.
Assessment scale
0-5
Enrolment period
30.05.2022 - 25.08.2022
Timing
27.08.2022 - 24.10.2022
Credits
5 op
Virtual portion
4 op
RDI portion
3 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
0 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Arja Luiro
Person in charge
Arja Luiro
Groups
-
21MRESTO
Objectives (course unit)
The student is able to design menus according to the business idea.
The student is able to use machinery and equipment technology appropriately in the business.
The student is able to plan and lead the event and ordering process.
Content (course unit)
To WHOM are the food and drink menus planned?
WHAT must be considered in menu planning?
HOW events and ordering processes are carried out?
Assessment criteria, satisfactory (1-2) (course unit)
The student identify different business ideas and main principles of menu planning.
The student performs in a controlled manner the design and implementation of gastronomic events and ordering processes.
The student is able to use selected raw materials using machines and equipment, but is unable to justify her/his choices.
The student can give and receive feedback.
The student looks and evaluates things from her/his own point of view.
The student recognizes the importance of ergonomics and occupational safety in the use of machinery and equipment.
Assessment criteria, good (3-4) (course unit)
The student know how to structure the meaning of business idea in relation to menu planning principles.
The student can plan and implement gastronomic events and ordering processes based on her/his own choices.
The student is able to use raw materials and methods taking into account machine and equipment technology.
The student can give and receive feedback actively and constructively.
The student is able to cooperate with ergonomics and occupational safety and is ready to develop her/his interaction skills.
The student takes responsibility and undertakes the activities of the group in addition to her/his own activities.
Assessment criteria, excellent (5) (course unit)
The student understands comprehensively the meaning of business idea in menu planning.
The student is able to plan and lead gastronomic events and ordering processes, evaluating and combining different solutions.
The student is able to choose the right raw materials and methods considering machine and equipment technology.
The student is able to analyze feedback and is committed to developing itself and the work community responsibly.
The student is able to work flexibly and foresight, and bring the service process into an economical and wellbeing perspective, taking into account the requirements of the community and industry.
Assessment scale
0-5
Enrolment period
30.05.2022 - 23.08.2022
Timing
23.08.2022 - 14.10.2022
Credits
5 op
Virtual portion
2 op
RDI portion
2 op
Mode of delivery
60 % Contact teaching, 40 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Arja Luiro
Person in charge
Arja Luiro
Groups
-
21RESTO
Objectives (course unit)
The student is able to design menus according to the business idea.
The student is able to use machinery and equipment technology appropriately in the business.
The student is able to plan and lead the event and ordering process.
Content (course unit)
To WHOM are the food and drink menus planned?
WHAT must be considered in menu planning?
HOW events and ordering processes are carried out?
Assessment criteria, satisfactory (1-2) (course unit)
The student identify different business ideas and main principles of menu planning.
The student performs in a controlled manner the design and implementation of gastronomic events and ordering processes.
The student is able to use selected raw materials using machines and equipment, but is unable to justify her/his choices.
The student can give and receive feedback.
The student looks and evaluates things from her/his own point of view.
The student recognizes the importance of ergonomics and occupational safety in the use of machinery and equipment.
Assessment criteria, good (3-4) (course unit)
The student know how to structure the meaning of business idea in relation to menu planning principles.
The student can plan and implement gastronomic events and ordering processes based on her/his own choices.
The student is able to use raw materials and methods taking into account machine and equipment technology.
The student can give and receive feedback actively and constructively.
The student is able to cooperate with ergonomics and occupational safety and is ready to develop her/his interaction skills.
The student takes responsibility and undertakes the activities of the group in addition to her/his own activities.
Assessment criteria, excellent (5) (course unit)
The student understands comprehensively the meaning of business idea in menu planning.
The student is able to plan and lead gastronomic events and ordering processes, evaluating and combining different solutions.
The student is able to choose the right raw materials and methods considering machine and equipment technology.
The student is able to analyze feedback and is committed to developing itself and the work community responsibly.
The student is able to work flexibly and foresight, and bring the service process into an economical and wellbeing perspective, taking into account the requirements of the community and industry.
Assessment scale
0-5