Professional Food ProductionLaajuus (5 cr)

Objective

Students are able to prepare food for customers by using professional kitchen euqipments. Students can work in the kitchen with consideration of hygienie, economy, ergonomy and ecology. Students can draw up and standardize recipes, fix the price of meals and use food service software.

Content

How to draw up, enlarge and cut up recipes by using food service software? How to prepare different kind of food by using prfessional kitchen food stuffs? How to prepare food to the food store or SME´s by using professional kitchen equipments and local or/and organic food stuffs? How to use the professional kitchen equipments efficiently and ecologically? How to implement the cleaning in the professional kitchen?

Qualifications

No prerequisites

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 key models, methods, softwares and techniques of the professional field f. Students can work in teams in a goal-oriented way.