Gastronomy (5 cr)
Code: M51C104-3001
General information
Enrollment
20.08.2018 - 07.09.2018
Timing
01.08.2018 - 30.12.2018
Number of ECTS credits allocated
5 op
Virtual portion
2 op
Mode of delivery
60 % Contact teaching, 40 % Distance learning
Campus
Mikkeli Campus
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Päivi Hostikka
Teacher in charge
Päivi Hostikka
Scheduling groups
- Opetus 1/momu (Size: 1. Open UAS: 0.)
- Opetus 2/päivä (Size: 1. Open UAS: 0.)
Groups
-
M5216SA
-
MRMI17KP
-
M5216SAB
Small groups
Objective
You show familiarity with the concepts of gastronomy. You know how to design, price, implement and evaluate different restaurant food services economically and profitably, based on the business idea and customer needs. You are able to write business letters. You are able to design and prepare different à la carte dishes and menus for various occasions and customers.
Content
How do you conduct a banquet and catering process? How do you proceed with sales-related correspondence? How do you price restaurant services? How do you prepare food for à la carte menus and how do you serve? How are catering and à la carte services influenced by the business idea, profitability, food trends, esthetics, machinery, equipment, special diets and food transportation?
Qualifications
Food production, Professional food production