Quality Factors of FoodsLaajuus (7 cr)

Objective

The student recognises the factors and concepts relevant to food economy. The student is aware of the most important national, EU level and international quality management systems concerning food. The student knows the basic methods of evaluating the sensory quality of food and is able to apply them in practice. The student is able to assess the nutritional and microbiological quality of a product and understands their significance in terms of the overall quality of the related product or service. The student is familiar with the basic principles of food chemistry and food technology. The student has the basic readiness to evaluate the overall quality of a product and service from the customer’s perspective. The student understands the customer feedback procedure in a food and restaurant service environment.

Content

Food law
Food poisoning incidents in Finland
Nutrition basics
Packaging labels
Basic methods of sensory evaluation
Quality management systems concerning food
Basic phenomena of food chemistry

Qualifications

Competence of the food culture course

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).

5, Excellent: The student demonstrates a holistic, critical and analytical understanding in terms of the above-mentioned learning objectives.

4, Very good: The student demonstrates a nearly holistic, critical and analytical understanding in terms of the above-mentioned learning objectives.

3, Good: The student demonstrates a somewhat holistic, critical and analytical understanding in terms of the abovementioned learning objectives.

2, Satisfactory: Under guidance, the student demonstrates an understanding of the application of the above-mentioned learning objectives.

1, Adequate: Under guidance, the student demonstrates an understanding of the application of the above-mentioned learning objectives, but the application is found lacking.

Prior Learning Recognition Procedures are described in the Degree Regulations and in the Study Guide. The teacher of the course can provide more information on any special practices related to the course.