From Ingredients to Service Product (10 cr)

Code: 8T00DQ54-3007

General information

Enrolment period: 17.09.2021 - 16.10.2021; Registration for the implementation has ended.

Timing: 17.10.2021 - 12.12.2021; Implementation has ended.

Credits: 10 cr

Mode of delivery: Contact learning

Unit: Hospitality Management

Campus: TAMK Main Campus

Teaching languages: Finnish

Seats: 15 - 30

Degree programmes: Degree Programme in Hospitality Management

Teachers: Jaana Sahlsten; Taija Karhe

Person in charge: Taija Karhe

Course: 8T00DQ54

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)

Location and time

Opintojakso toteutetaan periodissa 2.

Exam schedules

Sovitaan opintojakson alussa.

Assessment methods and criteria

Ennakkotehtävä 20%
Tiimin oppimistehtävä 40%
Tentti 40%
Ravitsemuspassin ja tutkimus-/katsausartikkelitehtävä hyväksytty/hylätty

Assessment scale

0-5

Teaching methods

-luennot
-käytännön harjoitukset (CateringStudio koronatilanteen salliessa)
-tiimitehtävät
-henkilökohtaiset tehtävät

Learning materials