Basics of food productionLaajuus (5 cr)

Objective

You are able to use different foodstuffs, recognize their special features 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 are there 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 studies required

Assessment criteria, good (3)

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