Nutrition and Food SafetyLaajuus (5 cr)
Code: 8T00FT59
Credits
5 op
Objectives
Student:
- understands the importance of food legislation as a guarantee of food safety.
- understands the own-check system and its significance for customer safety.
- is able to apply the principles of safe working in a professional kitchen.
- understand the nutritional quality requirements of food.
- is able to apply nutritional recommendations professionally.
Content
HOW do nutrition recommendations guide the food service business?
HOW does food law regulate the restaurant and food service business?
HOW does own-check system guide the actions of the employee and the supervisor?
WHY is hygiene and allergen expertise important in a restaurant environment?
Assessment criteria, satisfactory (1-2)
The student is able to define the phenomena and basic concepts related to own-check.
The student recognizes the importance of food law. The student is familiar with various procedures related to self-supervision and performs the given tasks under supervision.
The student acts as a member of the team. He / she is able to look at and evaluate things from his / her own perspective and take responsibility for his / her own performance.
Assessment criteria, good (3-4)
The student is able to apply, compare and structure concepts related to own-checking and understand the legislation governing it.
The student is able to evaluate problems related to self-monitoring on the basis of legislation. He / she is able to choose the most appropriate procedure from the various options and justify his / her choice.
The student is able to apply and structure the concepts related to nutritional quality and understand the recommendations that guide them.
The student is able to co-operate responsibly and commit to team activities, developing his / her interaction skills.
Assessment criteria, excellent (5)
The student understands the importance of food legislation in managing customer-safe work.
The student is able to analyze problems related to own-check in practical situations. He / she is able to search for and evaluate different solution options and ways of working.
The student is able to apply and analyze the concepts related to nutritional quality in practice and understand the recommendations that guide them on a practical level.
The student is able to work together responsibly, flexibly and constructively, developing their own and the team's interaction.
Enrolment period
23.09.2023 - 15.10.2023
Timing
23.10.2023 - 12.12.2023
Credits
5 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 60
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Leila Kakko
- Jaana Sahlsten
- Sanna Luoto
Person in charge
Jaana Sahlsten
Groups
-
23RESTO
Objectives (course unit)
Student:
- understands the importance of food legislation as a guarantee of food safety.
- understands the own-check system and its significance for customer safety.
- is able to apply the principles of safe working in a professional kitchen.
- understand the nutritional quality requirements of food.
- is able to apply nutritional recommendations professionally.
Content (course unit)
HOW do nutrition recommendations guide the food service business?
HOW does food law regulate the restaurant and food service business?
HOW does own-check system guide the actions of the employee and the supervisor?
WHY is hygiene and allergen expertise important in a restaurant environment?
Assessment criteria, satisfactory (1-2) (course unit)
The student is able to define the phenomena and basic concepts related to own-check.
The student recognizes the importance of food law. The student is familiar with various procedures related to self-supervision and performs the given tasks under supervision.
The student acts as a member of the team. He / she is able to look at and evaluate things from his / her own perspective and take responsibility for his / her own performance.
Assessment criteria, good (3-4) (course unit)
The student is able to apply, compare and structure concepts related to own-checking and understand the legislation governing it.
The student is able to evaluate problems related to self-monitoring on the basis of legislation. He / she is able to choose the most appropriate procedure from the various options and justify his / her choice.
The student is able to apply and structure the concepts related to nutritional quality and understand the recommendations that guide them.
The student is able to co-operate responsibly and commit to team activities, developing his / her interaction skills.
Assessment criteria, excellent (5) (course unit)
The student understands the importance of food legislation in managing customer-safe work.
The student is able to analyze problems related to own-check in practical situations. He / she is able to search for and evaluate different solution options and ways of working.
The student is able to apply and analyze the concepts related to nutritional quality in practice and understand the recommendations that guide them on a practical level.
The student is able to work together responsibly, flexibly and constructively, developing their own and the team's interaction.
Assessment scale
0-5
Enrolment period
15.09.2022 - 14.10.2022
Timing
26.10.2022 - 15.12.2022
Credits
5 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Leila Kakko
- Jaana Sahlsten
- Sanna Luoto
Person in charge
Jaana Sahlsten
Groups
-
22RESTO
Objectives (course unit)
Student:
- understands the importance of food legislation as a guarantee of food safety.
- understands the own-check system and its significance for customer safety.
- is able to apply the principles of safe working in a professional kitchen.
- understand the nutritional quality requirements of food.
- is able to apply nutritional recommendations professionally.
Content (course unit)
HOW do nutrition recommendations guide the food service business?
HOW does food law regulate the restaurant and food service business?
HOW does own-check system guide the actions of the employee and the supervisor?
WHY is hygiene and allergen expertise important in a restaurant environment?
Assessment criteria, satisfactory (1-2) (course unit)
The student is able to define the phenomena and basic concepts related to own-check.
The student recognizes the importance of food law. The student is familiar with various procedures related to self-supervision and performs the given tasks under supervision.
The student acts as a member of the team. He / she is able to look at and evaluate things from his / her own perspective and take responsibility for his / her own performance.
Assessment criteria, good (3-4) (course unit)
The student is able to apply, compare and structure concepts related to own-checking and understand the legislation governing it.
The student is able to evaluate problems related to self-monitoring on the basis of legislation. He / she is able to choose the most appropriate procedure from the various options and justify his / her choice.
The student is able to apply and structure the concepts related to nutritional quality and understand the recommendations that guide them.
The student is able to co-operate responsibly and commit to team activities, developing his / her interaction skills.
Assessment criteria, excellent (5) (course unit)
The student understands the importance of food legislation in managing customer-safe work.
The student is able to analyze problems related to own-check in practical situations. He / she is able to search for and evaluate different solution options and ways of working.
The student is able to apply and analyze the concepts related to nutritional quality in practice and understand the recommendations that guide them on a practical level.
The student is able to work together responsibly, flexibly and constructively, developing their own and the team's interaction.
Assessment scale
0-5