Food for Well-BeingLaajuus (5 cr)
Code: 8T00GL52
Credits
5 op
Objectives
Through customer knowledge, elements of well-being are designed to provide food services.
The student is able to combine the importance of food in creating physical, mental and social well-being for the customer.
Students understand the role of food services in promoting health and quality of life.
The student is able to design the food service offering for various customer profiles (researched information).
The student is aware of the importance of the food transition as a guiding factor in the planning of the food service offering.
Content
WHAT opportunities do food services create for customer well-being?
WHY is the food revolution having a major impact on the industry?
HOW do different customer profiles drive the design of food service offerings?
HOW are sustainable food services designed as part of climate action and biodiversity conservation?
Assessment criteria, satisfactory (1-2)
Students will identify concepts related to well-being and be able to relate them to the context of food services.
Students will be able to plan the food service menu.
Students will identify practices relevant to their field and take responsibility for their own performance.
Assessment criteria, good (3-4)
Students will be able to articulate and compare concepts related to well-being and relate them to the context of food services.
Students will be able to design different food service offerings for different customer profiles in a well-founded way.
Students identify and follow practices relevant to their field. Takes responsibility and is committed not only to his/her own activities but also to those of the group.
Assessment criteria, excellent (5)
Students will understand the whole concept of well-being and be able to relate it to the context of food services.
Students will be able to design different and novel food service offerings for different customer profiles in a well-founded way.
Act responsibly and with commitment, taking into account the requirements and needs of the community and of their sector.