Gastronomic Menu Planning (5 cr)

Objectives (course unit)

Student:
- can analyze the menus from the point of view of development, profitability and sustainable development
- designing gastronomic and business ideas for food and drinkers
- able to design and lead the order-to-order process
- can take advantage of the product development process and organoleptic evaluation in the mental planning
- apply to the development of existing information and development methods as part of the development team
- can search for customer-oriented, sustainable and economically viable solutions to the future of their field anticipating

Content (course unit)

WHAT business-oriented gastronomic goal design means?
WHY is the knowledge and profitability of Gastronomy importance in the mental planning and implementing events?
HOW are the goals of sustainable development in the processing planning?
HOW can the product development process and organoleptic evaluation take advantage of the mention design?

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

The student identifies different business ideas and the main principles and steps of responsible foreign planning and identify the related concepts.
The student performs an opportunity or a mandate to be carried out with a guidance together with his team.
The student works in a group and identifies its interaction skills. The student is able to look at and evaluate things about their own perspective and taking responsibility for its own performance.

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

The student parses the importance of the business idea in relation to the principles of gastronomic list planning, taking into account profitability. The student is planning and implementing gastronomic events or assignments justify their own choices at different stages of the process.
The student applies the objectives of sustainable development in the intentional planning appropriately.
The student works in cooperation responsibly and is ready to develop their interaction skills. The student assesses the development process and its starting points.

Assessment criteria, excellent (5) (course unit)

The student understands the importance of Gastronomy and business ideas in the whole of the menu planning and product development. The student designs and leads the process in gastronomic events or assignments, combining various solutions taking into account business profitability.
The student is able to evaluate the quality and suitability of different sources of information. The student is able to take advantage of creatively and inventive methods and tools in taking and solving the problem.
The student applies the objectives of sustainable development in the processing design appropriately to the food system linked to the food system and justify its solution.
The student works in cooperation responsibly, flexible and constructively developing both their own and stakeholder interaction. The student critically evaluate the work of his group, provides constructive development proposals and makes the necessary changes during the process.

Location and time

22.8.-12.12.2023
TAMK Pääkampus, kummiyritys Bistro Vilja, TAMK Catering Studio, Tampereen Raatihuone, Pipa Company (osuuskunta)

Exam schedules

Ei tenttiä.

Assessment methods and criteria

Tiimiprojektit 60 %, arviointi 0-5
Akateeminen oppimispäiväkirja 30 %, arviointi 0-5
Itse- ja vertaisarviointi, 10 %, arviointi 0-5

Arvoinnin perusteet löytyvät tehtäväkohtaisesti Moodlesta.

Assessment scale

0-5

Teaching methods

Luennot, työpajat, opintopiirit
Yritysvierailut
Tiimiprojektit
Akateeminen oppimispäiväkirja
Itse- ja vertaisarviointi

Learning materials

Sovitaan opintojakson aloituksessa.

Student workload

Opintojakson laajuus on 5 op, joka tarkoittaa 135 h opiskelijan työtä. Opintojakson kuormittavuus voi kuitenkin vaihdella, esimerkiksi ennakko-osaamisestasi riippuen.
1 op = 27 h opiskelijan työtä.

Lähitunnit 95 h
Itsenäinen työ 40 h

Content scheduling

Opintojakson aikana tehdään yhteistyötä Kestävät ruokavaliot -opintojakson kanssa. Tarkemmat aikataulut jaetaan opintojaksojen aloituksessa.

Completion alternatives

AHOT
Aiemmin hankitun osaamisen näyttöön liittyvät hakemukset 9.8. mennessä HyväHot-järjestelmään tarvittavine liitteineen (todistukset sekä kuvaus, miten osaaminen on hankittu). Hakemus osoitetaan Arja Luirolle.

Hyväksytyn AHOT-hakemuksen näyttötehtävä tehdään 17.8. klo 9.00-11.00 välisenä aikana TAMKin kampuksella. Oma tietokone mukaan.

Practical training and working life cooperation

Opintojakson projektitehtävät suoritetaan toimeksiantoina kummiyritys Bistro Viljalle, Catering Studiolle ja Tampereen Raatihuoneelle sekä Pipa Companylle.