Supervision of Food Preparation in Everyday Life
| Structure Type: | Study unit |
|---|---|
| Code: | RXV0006 |
| Type: | Optional / x |
| Curriculum: | H-VV 2008P2 |
| Level: | Continuing Education etc. |
| Credits: | 3 cr |
| Language of Instruction: | Finnish |
Learning Outcomes
The students realize the importance of high-quality food and good hygiene as part of a safe meal. They realize the importance of a healthy meal for the individual’s well – being. They can plan meals according to the nutritional recommendations and choose wholesome food supplies.
Contents
Choice of food supplies and different meals, effects of hygienic and environmental factors on a safe meal, a good meal based on the nutritional recommendations and on the special characteristics of Finnish food.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, exercises, individual assignment
Assessment Methods
Participation in lectures and exercises, assignment or project