Basics of Food ProductionLaajuus (5 cr)

Objective

Students are able to know how to use different foodstuff and how to reconize different food. Students can read recipies. Students are able to know how to prepare food and bake for customers. Student can using professional kitchen euqipment  and tools. Student are able to know how to make food ration and how to assess it. Students can work in the professional kitchen with considration of hygienie.

Content

How to prepare the basic food dish? How food is stored correctly? How to plan a meal? How to use cooking and baking devices and tools? The different kinds of food serving ways? How the kitchen is kept clean?

Qualifications

Is not required prior knowledge.

Assessment criteria, good (3)

a. Students can use professional vocabulary and concepts in an expert way. b. Students can look for information in the key information sources of the field c. Student can identify interrelated tasks e. Students can use the basic cooking methods and techniques f. Students can work in teams in a goal-oriented way.