From Ingredients to Service ProductLaajuus (10 cr)
Code: 8T00DQ54
Credits
10 op
Objectives
Students are able
- are able to choose right ingredients, process system and device of achieving immemorable service product. Students are able to observe customers nutritional needs.
- are able to understand food service operations as an entity and are able to implement service as business idea.
- are able to use standardized food recipe.
- are able to implement service as business idea with acknowledge profitability.
Content
WHAT kind of now-how is needed in order to prepare food services
WHY and what kind of product knowledge and technique is needed to prepare food services
HOW food services quality can be evaluated
Assessment criteria, satisfactory (1-2)
Student notices contributory factor and relations of food services. Student can recognize different kind of ingredients, methods and devices, but are not able validate to choose those achieve high-quality product to right customer. Student is able to recognize standardized food recipe through single perspective.
Assessment criteria, good (3-4)
Student understands contributory factor and relations of food services as an entity. Student can analyze and choose ingredients, methods and devices to achieve high-quality product to right customer. Student is able to use standardized recipe to achieve right quality, nutritional heath, security and economy. Professional dialogue with working life and team is responsible, flexible and constructive. Student is ready to develop his/her interrelationships.
Assessment criteria, excellent (5)
Student understands contributory factor and relations of food services as an entity. Student can analyze and choose ingredients, methods and devices to achieve high-quality product to right customer. Professional dialogue with working life and team is responsible, flexible and constructive.
Enrolment period
13.09.2023 - 06.10.2023
Timing
27.10.2023 - 16.12.2023
Credits
10 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Taija Karhe
Person in charge
Jaana Sahlsten
Groups
-
23MRESTO
Objectives (course unit)
Students are able
- are able to choose right ingredients, process system and device of achieving immemorable service product. Students are able to observe customers nutritional needs.
- are able to understand food service operations as an entity and are able to implement service as business idea.
- are able to use standardized food recipe.
- are able to implement service as business idea with acknowledge profitability.
Content (course unit)
WHAT kind of now-how is needed in order to prepare food services
WHY and what kind of product knowledge and technique is needed to prepare food services
HOW food services quality can be evaluated
Assessment criteria, satisfactory (1-2) (course unit)
Student notices contributory factor and relations of food services. Student can recognize different kind of ingredients, methods and devices, but are not able validate to choose those achieve high-quality product to right customer. Student is able to recognize standardized food recipe through single perspective.
Assessment criteria, good (3-4) (course unit)
Student understands contributory factor and relations of food services as an entity. Student can analyze and choose ingredients, methods and devices to achieve high-quality product to right customer. Student is able to use standardized recipe to achieve right quality, nutritional heath, security and economy. Professional dialogue with working life and team is responsible, flexible and constructive. Student is ready to develop his/her interrelationships.
Assessment criteria, excellent (5) (course unit)
Student understands contributory factor and relations of food services as an entity. Student can analyze and choose ingredients, methods and devices to achieve high-quality product to right customer. Professional dialogue with working life and team is responsible, flexible and constructive.
Assessment scale
0-5
Enrolment period
24.09.2022 - 23.10.2022
Timing
24.10.2022 - 31.12.2022
Credits
10 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Taija Karhe
Person in charge
Jaana Sahlsten
Groups
-
22MRESTO
Objectives (course unit)
Students are able
- are able to choose right ingredients, process system and device of achieving immemorable service product. Students are able to observe customers nutritional needs.
- are able to understand food service operations as an entity and are able to implement service as business idea.
- are able to use standardized food recipe.
- are able to implement service as business idea with acknowledge profitability.
Content (course unit)
WHAT kind of now-how is needed in order to prepare food services
WHY and what kind of product knowledge and technique is needed to prepare food services
HOW food services quality can be evaluated
Assessment criteria, satisfactory (1-2) (course unit)
Student notices contributory factor and relations of food services. Student can recognize different kind of ingredients, methods and devices, but are not able validate to choose those achieve high-quality product to right customer. Student is able to recognize standardized food recipe through single perspective.
Assessment criteria, good (3-4) (course unit)
Student understands contributory factor and relations of food services as an entity. Student can analyze and choose ingredients, methods and devices to achieve high-quality product to right customer. Student is able to use standardized recipe to achieve right quality, nutritional heath, security and economy. Professional dialogue with working life and team is responsible, flexible and constructive. Student is ready to develop his/her interrelationships.
Assessment criteria, excellent (5) (course unit)
Student understands contributory factor and relations of food services as an entity. Student can analyze and choose ingredients, methods and devices to achieve high-quality product to right customer. Professional dialogue with working life and team is responsible, flexible and constructive.
Assessment scale
0-5