Food Service in PracticeLaajuus (5 cr)

Objective

The student knows how to process food items economically and hygienically and understands the significance of hygiene legislation in working.
The student knows the composition and nutritional value of different food items and knows how to utilise the information in cooking.
The student has mastered the different cooking methods and knows how to make basic pastries.
The student has mastered the serving of foods and the different serving options.
The student is able to organise his/her own work and act as a contributing team member.
The student is able to use kitchen utensils and equipment diversely.
The student has mastered the sanitation and cleanliness of the kitchen.

Content

Using food and nutrition in Finland
Finnish nutritional recommendations
The different cooking methods in a professional kitchen
Basic pastries
Composition and nutritional value of food items
Basics of serving
The serving of foods and different serving options
Kitchen sanitation and the upkeep of dishes
JAMIX- production control system

Qualifications

-

Assessment criteria, satisfactory (1)

The general assessment criteria for competence produced by the degree programme in Hospitality Management are available on the website (https://opinto-oppaat.jamk.fi/en/). The learning outcomes of the course are assessed in relation to the learning objectives based on the knowledge, skills and general competencies (National and European Qualifications Framework, level 6).


Adequate 1. The student knows how to process food items hygienically and knows how to take care of kitchen sanitation and the upkeep of dishes.

Satisfactory 2. The student knows the composition of food items and has mastered the use of different food items in cooking. The student knows how to make basic pastries. The student has mastered the different serving methods and knows how to serve different foods.

Good 3. The student knows the basics of nutrition and Finnish nutritional recommendations. The student is able to use the kitchen utensils and equipment diversely and economically.

Very good 4. The student knows and has mastered the most common special diets and understands their significance in the planning and preparation of meals.
The student is able to work responsibly as a team member.

Excellent 5. The student knows how to utilise and use the learnt information and skills in a critical and innovative manner. The student is able to flexibly organise his/her working while observing the work situation of the kitchen. The student is able to analyse and evaluate his/her working.
The student knows how to use the production control system and knows how to plan meals taking into consideration nutritional recommendations.