Food Cultures (3cr)

Objective

The students are familiar with the regulations and customs related to the choice, preparation and intake of food, as well as their backgrounds in different cultures. They know how to prepare and eat ethnic dishes, as well as the typical features of different food cultures. The students regard food cultures as a valuable part of human cultural inheritance and national identity and can assess and appreciate their differences. They are aware of the possibilities to preserve and develop food culture and customs in present-day society.

Content

The selection of food, formation of food culture, the influence of religion on the formation of food culture, Finnish food culture, other ethnic food cultures chosen by students.

Qualifications

The students understand the business ideas of different service companies and are able to work accordingly. They have a basic knowledge of restaurant and catering services as a whole. They know the serving systems related to different business ideas, related concepts, and can work according to different service processes. They are able to apply their knowledge to operational functions.

Assessment criteria, satisfactory (1)

Active participation in contact classes and exercises, successfully completed exercise set and catering service event, exam.