Opinto-opas

Tavoitteet

The student can explain the strategies and Product recommendations related to tourism food services and can use these in the development of tourism food services. The student can distinguish between the most important catering services offered in the tourism industry and understand the application of different elements of hospitality in the implementation of services. He/She is able to take into account food-related restrictions due to cultural, health or other reasons, as well as explain the financial conditions and legal requirements for the production of services.

Sisältö

Finland's food tourism strategy, Food Tourism Product Recommendations
Empowering hospitality - a manual for building a hospitable service culture
Basics of meal planning
Responsibility
Finnish food culture
Nutritional quality
Food safety

Aika ja paikka

The teaching of the course will be organized as face-to-face teaching in the spring semester 2025 in accordance with the work schedule. The evaluation of the course is carried out no later than week 23.

Oppimateriaalit

The learning materials for the course are available in Repu.

Opetusmenetelmät

The course consists of mandatory lectures for everyone, independently completed learning tasks and practical exercises in a professional kitchen environment. With the help of the learning tasks, you practice mastering the key contents of the course, and in the practical exercises you get an idea of ​​the skills needed in the different stages of the food service process. The course includes practical work done in a small group, the scope of which is about 2 credits (50 h of student work). In the practical work, you will learn to apply the contents of the course in practice. The exercise is evaluated numerically and is part of the course performance.

Tenttien ajankohdat ja uusintamahdollisuudet

The exam will be held in week 20. The possibility of retake is agreed separately.

Opiskelijan ajankäyttö ja kuormitus

The course requires approximately 135 hours of student work. There are about 70 hours of lectures and guided practical exercises. The remaining 65 hours are related to doing independent tasks, planning and implementing practice work in small groups, and preparing for the course exam.

Sisällön jaksotus

The course consists of lectures held according to the work schedule and practical exercises in a professional kitchen environment. There is an 80% attendance requirement for classroom teaching classes and a 100% attendance requirement for practical exercises and related instruction classes. Absences from practical exercises will be compensated with the implementation of the next annual course.

Arviointiasteikko

0 - 5

Arviointikriteerit, kiitettävä (5)

The students are able to extensively use the key concepts of food services and can combine basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work independently, responsibly, flexibly and with initiative in various learning environments and can choose and use tools as required. The students are able to work as members of a group to further and develop the work of the team according to common rules.

Arviointikriteerit, hyvä (3)

The students are able to use systematically the key concepts of food services and can explain and give reasons for basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work responsibly with initiative in various learning environments and can choose and use tools appropriately. The students are able to work as members of a group to achieve common goals and according to common rules.

Arviointikriteerit, tyydyttävä (1)

The students are able to use the key concepts of food services appropriately and can present their basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work responsibly with supervision in various learning environments and can choose and use tools appropriately under supervision. The students are able to work as members of a group according to common rules.

Arviointimenetelmät ja arvioinnin perusteet

The evaluation of the course consists of a written individual exam, practice work done in a small group, and the learning tasks of the course.

Hylätty (0)

The student does not return the required assignments and does not participate in face-to-face teaching and practical exercises.

Toteutuksen arviointikriteerit, kiitettävä (5)

The student knows how to comprehensively define the key concepts of food services in tourism and knows how to use them extensively and justifiably in course assignments. The student knows how to act responsibly and flexibly in different learning situations and promotes the learning of the whole group with his own actions.

Toteutuksen arviointikriteerit, hyvä (3-4)

The student can define the key concepts of food services in tourism and can use them in course assignments and justify their choices. The student knows how to act responsibly in different learning situations and knows how to take other members of the group into consideration.

Toteutuksen arviointikriteerit, tyydyttävä (1-2)

The student can name the most important key concepts of tourism food services and can use them in course assignments, but the arguments are one-sided. The student acts as a member of the group and takes responsibility for his own learning.