Food Service Processes (10cr)

Objective

The students understand the processes of kitchen and service activity and apply them to practice.

Content

•Kitchen and service processes
•Field-specific software (Aromi, Anker, Autocad)

Qualifications

The students
•know the composition of foodstuffs and master their processing and use in cooking
•master basic cooking methods, food presentation, and can apply their knowledge to service production
•can work based on customer orientation, economy, ergonomics and hygiene

Assessment criteria, satisfactory (1)

successful completion of assignments,
active participation