Food Service ProcessesLaajuus (5 cr)

Objective

The student:
• knows the processes involved in Food Services.
• is able to apply and develop kitchen and service processes while taking responsibility into account.
• notes each customer group’s specific needs with regard to food and service processes.
• understands the significance of processes with regard to the overall quality of operations.

Content

Purchase and acquisition processes
Storage
Production processes
Distribution processes
In-house control processes
Customer-oriented nutrition
Quality management strategy

Qualifications

The learning outcomes for the course Food Services in Practice

Assessment criteria, satisfactory (1)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6).

1 (Sufficient)- 2 (Satisfactory)
The student knows the processes involved in Food Services
The student is able to observe processes in professional kitchen environment
The student notes each customer group’s specific needs with regard to food and service processes.

3 (Good) - 4 (Very Good)
In addition to the core competence required for grades 1 and 2, the student has a command of the skills listed below, and is also capable of making use of the skills learnt.
The student understands the significance of food service prosesses.
The student is able to apply and develop kitchen and service processes while taking responsibility into account
The student is able to work responsible way considering food safety legislation
The student understands the significance of processes with regard to the overall quality of operations.

5 (Excellent)
In addition to the core competence required for grades 3 and 4, the student has a command of the skills listed below, and is also capable of making use of the skills learnt in a critical and innovative way.

The student is able to analyze processes in the professional kitchen environment and produce develop plans to improve the processes

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course.In special cases, a course may be graded as an S (Pass) or a 0 (Fail).