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Nutrition and Food Safety (5cr)

Code: 8T00FT59-3001

General information


Enrolment period
15.09.2022 - 14.10.2022
Registration for the implementation has ended.
Timing
26.10.2022 - 15.12.2022
Implementation has ended.
Credits
5 cr
Mode of delivery
Contact learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
Finnish
Degree programmes
Degree Programme in Hospitality Management
Teachers
Leila Kakko
Jaana Sahlsten
Sanna Luoto
Person in charge
Jaana Sahlsten
Course
8T00FT59

Objectives (course unit)

Student:
- understands the importance of food legislation as a guarantee of food safety.
- understands the own-check system and its significance for customer safety.
- is able to apply the principles of safe working in a professional kitchen.
- understand the nutritional quality requirements of food.
- is able to apply nutritional recommendations professionally.

Content (course unit)

HOW do nutrition recommendations guide the food service business?
HOW does food law regulate the restaurant and food service business?
HOW does own-check system guide the actions of the employee and the supervisor?
WHY is hygiene and allergen expertise important in a restaurant environment?

Assessment criteria, satisfactory (1-2) (course unit)

The student is able to define the phenomena and basic concepts related to own-check.
The student recognizes the importance of food law. The student is familiar with various procedures related to self-supervision and performs the given tasks under supervision.
The student acts as a member of the team. He / she is able to look at and evaluate things from his / her own perspective and take responsibility for his / her own performance.

Assessment criteria, good (3-4) (course unit)

The student is able to apply, compare and structure concepts related to own-checking and understand the legislation governing it.
The student is able to evaluate problems related to self-monitoring on the basis of legislation. He / she is able to choose the most appropriate procedure from the various options and justify his / her choice.
The student is able to apply and structure the concepts related to nutritional quality and understand the recommendations that guide them.
The student is able to co-operate responsibly and commit to team activities, developing his / her interaction skills.

Assessment criteria, excellent (5) (course unit)

The student understands the importance of food legislation in managing customer-safe work.
The student is able to analyze problems related to own-check in practical situations. He / she is able to search for and evaluate different solution options and ways of working.
The student is able to apply and analyze the concepts related to nutritional quality in practice and understand the recommendations that guide them on a practical level.
The student is able to work together responsibly, flexibly and constructively, developing their own and the team's interaction.

Location and time

Opintojakso järjestetään 2. periodissa 26.10.-15.12.2022.
Opetus ja työskentely pääsääntöisesti TAMK Pääkampuksella. Suorittaminen edellyttää läsnäoloa opetuskerroilla.
Keskiviikkoisin klo 12.30-16
Torstaisin klo 8.30-11.30
Perjantaisin klo 8.30-11.30

Exam schedules

Tentti opintojakson päätteeksi.

Assessment methods and criteria

Oppimistehtävät:

1. Lähtötasotesti (hyväksytty/täydennettävä)
2. Hygieniapassi (hyväksytty/täydennettävä)
3. Videointitehtävä tiiminä (0-5) / 30 % kokonaisarvosanasta
4. Ravitsemuksen case-tehtävä (0-5) / 30 % kokonaisarvosanasta
5. Ravitsemuspassi (hyväksytty/täydennettävä)
6. Tentti (0-5) / 40 % kokonaisarvosanasta

Tehtäväkohtaiset arviointikriteerit löytyvät opintojakson Moodle-työtilasta.

Assessment scale

0-5

Teaching methods

Oppiminen tapahtuu itsenäisenä opiskeluna, vuorovaikutteisilla luennoilla ja/tai webinaareissa ja yhteisöllisenä tiimityöskentelynä.

Learning materials

Kurssikirjat:

Koskinen, Marita et al. Keittiöiden siivous- ja hygieniaopas : ruoan valmistus- ja tarjoilutilat. 2. uudistettu painos. Pori: Ympäristökustannus Oy, 2021. Print.
Voutilainen, Eeva, Mikael Fogelholm, and Marja Mutanen. Ravitsemustaito. 1. p. Helsinki: Sanoma Pro, 2015. Print.

- Elintarvikelainsäädäntö
- TAMK Catering Studion omavalvontasuunnitelma
- Ravitsemussuositukset

Lisäksi muu opintojaksolla osoitettava (verkko)materiaali.

Student workload

Opintojakson on laajuudeltaan 5 op., mikä vastaa n. 135 h työkuormaa. Kuormittavuus voi vaihdella yksilöllisesti ennakko-osaamisesta riippuen.

Completion alternatives

AHOT-menettely:
Ravitsemuspassi ja hygieniapassi suoritettuna, lisäksi kirjallinen tehtävä.

Practical training and working life cooperation

Mahdollinen vierailu tai luentovieras.

International connections

Ei ole.

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