Food Products and Food LegislationLaajuus (5 cr)

Objective

Students have knowledge of food groups, composition and characteristics of  main foodstuffs. Students  are aware of the regulation concerning foodstuffs and safe practices in professional work.  Students are capable to acquire information of products in the market meant for professional kitchens, including organic and regional products 

Content

What is the composition and preservability of different food groups? What is the role of food regulations in operations of professional kitchens? Which kind of products there are in the market for professional kitchens, also as organic and regional products? 

Qualifications

No prerequisites.

Assessment criteria, good (3)

a.  students are capable to use professional vocabulary systematically b. students are capable to search for information in the key information sources of the field