Product Development and Sensor Evaluation
| Structure Type: | Study unit |
|---|---|
| Code: | RHS2105 |
| Type: | Optional obligatory / Professional Studies |
| Curriculum: | R-HR 2005 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 3 (2007-2008) |
| Credits: | 3 cr |
| Responsible Teacher: | Salomaa, Kirsi |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2007-2008
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 1 | 2007-10-29 – 2008-05-23 | Kirsi Salomaa | Finnish | 2007-10-08 – 2007-11-02 |
| 2 | 2008-01-07 – 2008-05-02 | Kirsi Salomaa | Finnish | 2007-12-10 – 2008-01-11 |
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
Total work load of the course: 81 h
- of which scheduled studies: 39 h
- of which autonomous studies: 42 h
Multi-forms students:
Total work load of the course: 81 h
- of which scheduled studies: 24 h
- of which autonomous studies: 57 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. Molecule gastronomy.
Recommended or Required Reading and Other Learning Resources/Tools
Parkkinen, K. Rautavirta. 2003. Utelias kokki. Elintarviketietoa ruoanvalmistajalle.
Tuorila, H. Helleman, U. 1997. Elintarvikkeet aistien puntarissa. Helsingfors. Yliopisto paino.
Tuorila, H. Parkkinen, K,. 2008. Aistit ammattikäyttöön WSOY. Helsinki
Shaw, R. 1996. Product Development Guide for the Food Industry. Chipping Campden. Gloucestershire.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, demonstrations, supervised practical exercises, teamwork.
virtual studies
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