Professional food productionLaajuus (5 cr)

Objective

You are able to prepare food for customers according to the business plan by using the methods, equipment and appliances of a professional kitchen. You can work in the kitchen with consideration for hygiene, economy, ergonomics and ecology and you are capable of using the in-house control and pay attention to the demands of the public sanitation when working in the professional field. You can write and standardizerecipes, fix the price of meals and use food service software. You are able to develop recipes to meet the needs of a professional kitchen.

Content

How do you draw up, enlarge and reduce recipes by using food service software? How do you prepare different kinds of foods by using ingredients suitable for professional kitchen? How do you prepare foods to the food store or SMEs by using professional kitchen equipment and local or/and organic ingredients? How do you use the professional kitchen equipment efficiently and ecologically? How do you implement the cleaning in the professional kitchen in accordance with the self-supervision plan?

Qualifications

Basics of food Production.

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 key models, methods, software and techniques of the professional field f. You are a target-oriented team member