From Ingredients to PortionsLaajuus (10 cr)
Course unit code: 8T00BB17
General information
- Credits
- 10 cr
- Responsible person
- Taija Karhe
Objectives
Students are able
- to choose the right ingredients, methods, and equipment to produce high-quality products
- to work out standard recipes
- to implement customer service according to the business idea
Content
WHAT know-how is needed to produce catering services?
WHY and what kind of product expertise and method management are needed to produce catering services?