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Front Page > Archived Education > Hotel and Restaurant Business (R-HB) > 2006 > Year 3 > Product Development and Sensory Evaluation (RBS2105)

Product Development and Sensory Evaluation

Structure Type: Study unit
Code: RBS2105
Type: Optional obligatory / Basic Studies
Curriculum: R-HB 2006
Level: Bachelor of Hospitality Management
Year of Study: 3 (2008-2009)
Credits: 3 cr
Responsible Teacher: Salomaa, Kirsi
Language of Instruction: English

Courses During the Academic Year 2008-2009

Impl.Study TimeTeacher(s)LanguageEnrolment
22009-01-05 – 2009-03-07Eliisa LaholaEnglish2008-12-08 – 2009-01-11

Learning Outcomes

The student knows the basics of product development and understands its importance. The significance of sensory evaluation as regards to quality standards and product development. The student knows how the different senses function. He/she knows how the characteristics of food and beverage affect the whole of the sensory evaluation and he/she can apply this knowledge in planning meals and selling attractive combinations.

Student's Workload

Work in total: 81 h
Contact lessons: 39 h
Individual studies: 42 h

Prerequisites / Recommended Optional Courses

Banquet Management, Meal Experiance, Preparing and Serving of Special Food.

Contents

Basics of product development, experimental cooking.Taste school. Combining food and beverages. Evaluation of different meals.

Recommended or Required Reading and Other Learning Resources/Tools

Shaw, R. 1996. Product Development Guide for the Food Industry. Chipping Campden. Gloucestershire.

Johnson-Bell, L. 1999. GoodFood fine wine. London

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, demonstrations, supervised practical exercises, teamwork.

Assessment Criteria

Excellent 5

The student can develop new harmonic combinations of food and beverages for different business ideas and menus. She can analyse the combinations and suggest changes to improve the combination. She can sell food and beverage combinations in a creative way. The student masters the different stages of product development and can utilize sensory evaluation as part of the product development.

Good 3

The student can plan harmonic combination of food and beverages and knows the affect of food and beverages on the taste. She can use the knowledge at her work when creating menus and food/beverage lists and she can sell those combinations. The student can describe different stages in product development. The student can use sensory evaluation during different stages in product development and recognises the need of further development.

Satisfactory 1

The student can plan a harmonic combination of food and beverages using different sources as help. The student can describe the meaning of sensory evaluation in product development. The student can list different stages in product development.

Assessment Methods

Active participation in supervised teaching (50 %), supervised exercises, individual assignment (50%). Numeric scale 0-5


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