Food products and basics of food productionLaajuus (5 cr)

Objective

You are familiar with the different groups of food products. You know how to acquire information about HoReCa products in the market including organic and local foodstuff. You are able to use different foodstuffs, recognize their special features, know the preservability and regulations for temperature and handling during storage and know how to prepare them. You can read recipes and use them to prepare basic dishes and pastries in a professional kitchen for customers. You master the basic operations of professional kitchen equipment, appliances and cutlery. You are able to compose a meal and evaluate its quality. You can work in a professional kitchen environment with consideration of kitchen hygiene.

Content

What kind of foodstuffs and food groups are and what sort of basic and processed foodstuffs are available in the market for professional kitchens? What are local and organic food and what kind of HoReCa products are available in the market? How do you handle and store foodstuffs correctly? How do you prepare basic dishes? How do you plan a meal? How do you use cooking and baking appliances and tools? What are the different kinds of ways to serve food? Which cleaning agents, equipment and methods are used to keep the kitchen clean?

Qualifications

No prerequisites

Assessment criteria, good (3)

a. You can use professional terminology and concepts systematically. b. You can look for information in the key information sources of the field c. You can identify interrelated tasks e. You can use the basic methods and techniques when preparing food. f. You can work as a goal-oriented team member.