Restaurant Activity (8cr)

Content

Type of course
Optional

Level of course
Professional studies

Objective of course
Students will be familiarised with preparation of restaurant food. Students will know the principles of food production in restaurants, the most common portions and drinks and understand the technical functions related to practical serving. They will increase their knowledge of wines. Students master the alcohol and tobacco legislation and the self control in restaurants.

Course contents
- knowledge on drinks, alcohol and tobacco legislation and serving 5 cr
- preparation of restaurant food 3 cr

Teaching methods
- lectures
- group work
- practical exercises
- written assignments
- virtual studies

Assessment methods
Will be agreed at the beginning of the course

Prerequisites
T060 Service production
T061 Service know-how

Required/recommended reading
Will be agreed at the beginning of the course

Name of lecturer

Year of study
3

Semester
autumn or spring

Language of instruction
Finnish