From Ingredients to Service Product (10 cr)
Code: 8T00DQ54-3008
General information
- Enrolment period
- 24.09.2022 - 23.10.2022
- Registration for the implementation has ended.
- Timing
- 24.10.2022 - 31.12.2022
- Implementation has ended.
- Credits
- 10 cr
- Mode of delivery
- Contact learning
- Unit
- Hospitality Management
- Campus
- TAMK Main Campus
- Teaching languages
- Finnish
- Seats
- 5 - 50
- Degree programmes
- Degree Programme in Hospitality Management
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)
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. Professional dialogue with working life and team is responsible, flexible and constructive.
Location and time
Opintojakso toteutetaan periodissa 2.
Torstai 27.10. - lauantai 29.10 toteutetaan etänä Zoomissa
Perjantai 18.11. - lauantai 19.11. toteutetaan lähiopetuksena kampuksella
Perjantai 16.12. - lauantai 17.12. toteutetaan etänä Zoomin kautta
Assessment scale
0-5
Teaching methods
-luennot
-käytännön harjoitukset
-tiimitehtävät
-henkilökohtaiset tehtävät
Learning materials
Sovitaan opintojakson alussa.
Student workload
Opiskelijan työkuorma on yhteensä 270h
Ennakkotehtävä 54h
Tiimin oppimistehtävä 108h
Muut tehtävät108h
Completion alternatives
AHOT monimuodon yhteisen AHOT ajankohdan yhteydessä 20.8.2022.
Hakemus HyväHot -järjestelmän kautta (Jaana Sahlsten).