GastronomyLaajuus (5 cr)

Objective

You are able to design, pricing, implement and evaluate the serving order. You are able to write sales letters - according to the process. You are able to design and produce different á la carte dishes. You show familiarity with the concepts of gastronomy 

Content

How to conduct a banquet and catering ordering process? How the sales related correspondence is carried out? How to price a services? How to conduct a la carte cooking and serving? How do the  business idea, profitability, food trends, aesthetics, machinery and equipment, special diets and food transportation to the services? 

Qualifications

Professional Food Production beverages and Legislation

Assessment criteria, good (3)

a. use professional vocabulary and concepts in an expert way in different situation c. work as team members in working life expert duties and identify and describe the problems of the professional field.  d. evaluate the activities of the customer, user, and target situationsf. promote teams’  goal-oriented operation