Food for Well-Being (5 cr)
Code: 8T00GL52-3001
General information
Enrolment period
20.09.2025 - 19.10.2025
Timing
23.10.2025 - 12.12.2025
Credits
5 op
Virtual portion
4 op
Mode of delivery
20 % Contact teaching, 80 % Online learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Taija Karhe
Person in charge
Taija Karhe
Groups
-
24MRESTO
Objectives (course unit)
Through customer knowledge, elements of well-being are designed to provide food services.
The student is able to combine the importance of food in creating physical, mental and social well-being for the customer.
Students understand the role of food services in promoting health and quality of life.
The student is able to design the food service offering for various customer profiles (researched information).
The student is aware of the importance of the food transition as a guiding factor in the planning of the food service offering.
Content (course unit)
WHAT opportunities do food services create for customer well-being?
WHY is the food revolution having a major impact on the industry?
HOW do different customer profiles drive the design of food service offerings?
HOW are sustainable food services designed as part of climate action and biodiversity conservation?
Assessment criteria, satisfactory (1-2) (course unit)
Students will identify concepts related to well-being and be able to relate them to the context of food services.
Students will be able to plan the food service menu.
Students will identify practices relevant to their field and take responsibility for their own performance.
Assessment criteria, good (3-4) (course unit)
Students will be able to articulate and compare concepts related to well-being and relate them to the context of food services.
Students will be able to design different food service offerings for different customer profiles in a well-founded way.
Students identify and follow practices relevant to their field. Takes responsibility and is committed not only to his/her own activities but also to those of the group.
Assessment criteria, excellent (5) (course unit)
Students will understand the whole concept of well-being and be able to relate it to the context of food services.
Students will be able to design different and novel food service offerings for different customer profiles in a well-founded way.
Act responsibly and with commitment, taking into account the requirements and needs of the community and of their sector.
Assessment scale
0-5