Basics of CookingLaajuus (6 cr)

Objectives

Opiskelija ymmärtää ravitsemuksen merkityksen osana ruuanvalmistusprosessia. Opiskelija tuntee tavallisimmat raaka-aineet ja osaa käsitellä niitä hygieenisesti sekä turvallisesti ruoanvalmistuksessa. Opiskelija hallitsee perusruuanvalmistustekniikat ja osaa soveltaa niitä eri liikeideoin toimivissa yrityksissä.

Content

Type of course
Compulsory

Level of course
Professional studies

Objective of course
Students will understand the meaning of nutrition as a part of the cooking process. They will know the most common raw materials and can use them hygienicly and safely when preparing food. Students know the basic techniques of cooking and can apply their skills in hotel and restaurant enterprises with different business ideas .

Course contents
-digestion, absorption, metabolism
-nutrients, need for nutrients and their meaning for human health
-wholesome diet, Finnish (Nordic) nutrition recommendations
-chemical phenomena taking place in nutrients and raw materials during cooking process
-business idea as the basis of cooking; different types of restaurants; what is planned, who is it planned for, how implemented, how followed
-restaurant kitchen as working environment, organisation
-occupational safety in restaurant kitchen
-organisation of work
-HACCP in practical work
-basic cooking methods
-food supplies
-basic sauces of the classic kitchen, soups, dishes prepared with diverse methods, Finnish kitchen
-taking the waste of food into consideration in cooking (handling of raw materials, loss of weight, cost thinking)

Teaching methods
-lectures
-written exercises
-practical exercises
-examinations

Assessment methods
-active participation in lectures
-completion and presentation of exercises
-written examinations and practical cooking examination

Prerequisites
No prerequisites

Required/Recommended reading
Will be agreed on at the beginning of the course

Name of lecturer
Arja Luiro

Year of study
First year

Period
1-2

Language of instruction
Finnish