Basics of JAMIX Kitchen Management SystemLaajuus (2 cr)

Objectives

The objective of the course is to familiarise oneself with the key functionalities of the JAMIX kitchen system, including tools related to recipe management, menu planning, and inventory control in a professional kitchen setting. Additionally, the course covers the monitoring of carbon footprint and waste in the JAMIX system.

After completion of the course, the student
- knows the components and benefits of production control in a professional kitchen environment.
- knows the key functionalities of the JAMIX kitchen system, including recipe management, menu planning, inventory control, as well as carbon footprint and waste calculation.
- can use the basic functions of JAMIX and develop skills in utilizing the system

Content

HOW does the production control system support the operations of a professional kitchen?
WHAT functionalities does the JAMIX kitchen system have?
HOW can JAMIX be used effectively while promoting sustainability?

Assessment criteria, pass/fail

The student knows the areas and benefits of production control in a professional kitchen. They know the key functionalities of the JAMIX kitchen system, including recipe management, menu planning, inventory control, as well as carbon footprint and waste calculation. They can use the basic functions of JAMIX and develop their skills in using the system.