Catering Studio Case (5 cr)

Objectives (course unit)

You will strengthen your skills in project-like work in a restaurant environment. You will learn the practices and interaction situations needed in the hospitality industry operations.

Student:
- identify current phenomena, challenges and opportunities in their field
- is able to meet the needs of the client and plan and implement the project as a team, taking into account sustainable and responsible practices in the field
- apply the knowledge and skills they have previously learned in problem solving related to a case project
- is able to work in a team and living lab learning environment, promoting one's own and the community's well-being
- is able to act in communication and interaction situations in working life

Content (course unit)

WHAT are the current phenomena, challenges and opportunities related to the service business and living lab operations?
WHAT learning opportunities does the Catering Studio offer to a restaurant and industry developer?
WHY is teamwork and project development important in a changing operating environment for the catering and event industry?
HOW can work and projects be planned, implemented and evaluated?

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

The student identifies important ways of working in his / her field.
The student searches for information and performs the given tasks under supervision.
The student works as a team to achieve goals.
The student examines and evaluates things from his or her own perspective and takes responsibility for his or her own performance. The student gives and receives feedback.

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

The student limits and focuses his / her search on information related to the chosen topic.
The student applies appropriate methods and tools in problem solving work.
The student identifies and follows important practices in his / her field. The student takes into account sustainability criteria in his / her activities.
The student is able to describe and evaluate the financial and welfare-enhancing effects of his / her own activities.
The student makes justified decisions to promote teamwork, if necessary independently.
The student cooperates responsibly, commits to the activities of the team and develops his / her interaction skills.
The student examines and evaluates things from both his or her own and the community's perspective. He actively and constructively gives and receives feedback.

Assessment criteria, excellent (5) (course unit)

The student acts responsibly and with commitment, taking into account the requirements and needs of the community and his or her field. He understands the economic and welfare implications of his actions.
The student searches for and evaluates different ways of working and solutions, bases his or her choices and, if necessary, tries new ways of working.
The student actively seeks to promote sustainable activities.
The student cooperates responsibly, flexibly and constructively, developing his or her own, team and stakeholder interaction.
The student examines and evaluates himself or herself and the community and work entity in which he or she works.
Students systematically use feedback as a tool for their own and their community’s professional growth.

Location and time

Catering Studio Living Lab, TAMK

Exam schedules

ti 15.4. klo 11.30-14 tentti ja itse-vertaisarvioinnit (kaikille)

ti 22.-to 24.4. rästisuoritukset (sovitaan myöhemmin tarkemmat ajankohdat rästitenteille ym.)

Assessment methods and criteria

Case-tapahtumat; suunnitelmat, toteutukset ja arvioinnit (tiimi, 50 %, 0-5)
arvointiperusteena on tehtäväksi annon noudattaminen (ks. moodle)

Ammatillinen osallistuminen (yksilö, 20 %, 0-5)
kohteet ja kriteerit ks. moodle

Tentti (yksilö, 20 %, 0-5)
käsiteltyjen asioiden kertaus, jossa pisteet osoittavat tason)

Itse- ja vertaisarviointi + oman työajan seuranta (yksilö, 10 % , 0-5)
arvoinnin kohteiden mukaisesti (ks. moodle)

Assessment scale

0-5

Teaching methods

-luennot
-harjoitukset
-projektit

Learning materials

-Moodlen materiaali ja muu kurssin aikana määritelty materiaali

Student workload

1 op 27 tuntia opiskelijan työtä

Content scheduling

-aikataulussa on varattu aikaa seuraavasti
3 periodi: tiistaisin klo 8/9-15/16 ja torstaisin klo 11.30-14
4 periodi: tiistaisin klo 11.30-14 ja torstaisin klo 8/9-15/16
lisäksi
-järjestettäviin tapahtumiin esivalmistelua erikseen määriteltyinä ajankohtina (ajankohdat tarkemmassa aikataulussa)
-työprojektit voivat sijoittua muuhunkin ajankohtaan tai muille päiville, kuten illoiksi ja viikonlopuiksi, näistä ilmoitetaan ennakkoon

Completion alternatives

Ei ole valinnaisia muita suoritustapoja

Ahotointimahdollisuus riittävällä tapahtumakokemuksella täydennettynä tavoitteiden mukaisilla tehtävillä, jos ei näyttöä niiden sisältämien asioiden suorittamisesta aiemmin.

Practical training and working life cooperation

Projektit tehdään pääasiassa Catering Studiolle mutta voidaan soveltuvin osin tehdä muuallakin

Further information

-teoriaopintoja eri teemoista
-liiketoiminnan järjestäminen CS:llä, esim. kahvila, lounas
-tilaukset CS:llä
-mahdollisesti ulkopuoliset tilaukset