Preparing and Serving of Special Food
| Structure Type: | Study unit |
|---|---|
| Code: | RHS2102 |
| Type: | Optional obligatory / Professional Studies |
| Curriculum: | R-HR 2007V |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2008-2009) |
| Credits: | 4 cr |
| Responsible Teacher: | Salomaa, Kirsi |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2008-2009
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 4 | 2008-08-25 – 2008-12-20 | Eliisa Lahola, Helena Alamäki | Finnish | 2008-08-15 – 2008-08-31 |
Learning Outcomes
The student masters attractive serving techniques and can handle and use special foods. She can lay the table for different special food items and can serve them in a proper way and recommend beverages suitable for the dishes. The student can use this knowledge in order to increase sales.
Student's Workload
Work load: 108 h (81 h in kitchen + 26 h dining room)
Contact lessons: 39 h in kitchen + 13 h in dining room
Independent studies: 42 h
Kitchen: Contact lessons 24 h, independent studies 57 h
Dining room:Contact lessons 8 h, independent work and work to evaluate 19 h
Prerequisites / Recommended Optional Courses
Food Production and Hygiene, Restaurant Service
Contents
The student can prepare dishes using attractive serving techniques; flambéing, carving and mixing. He/she knows special foods, can lay tables and serve food in a correct way. The student is able to handle game, deep see fish, crustaceans, molluscs, roes, special vegetables and fruit and he/she knows the dishes made of these ingredients.
Recommended or Required Reading and Other Learning Resources/Tools
Sarataho-Leppänen, R. 1995. Erikoisruoat ja niiden tarjoilu. Helsinki. Restamark.
Lehtinen, M. - Peltinen, H. - Talvinen, P. 1999. Handbok i matlagningen. Borgå. WSOY.
Wileyasons, J. Professional restaurant service. Q12.
Wright, J & Treuille, E. (2004). Keittotaidon akatemia. WSOY.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, individual and group work, practical exercises, demonstrations
Assessment Criteria
Excellent 5
Kitchen: The student can plan and prepare courses of special food stuffs. The student can explain what effects the availability of game and fish.
Serving: The student can plan and carry out special events around special food/attractive serving techniques. She can price the food items in a profitable way.
Good 3
Kitchen: The student can prepare and cook courses of special food stuffs.
Serving: The student masters the attractive serving techniques and can communicate with the customer concernign special wishes. She can recommend suitable beverages for different dishes.
Satisfactory 1
Kitchen: The student can prepare and cook dishes of special food stuffs with the help of instructions
Serving: The student can serve special food items and can guide the customer in the ways of eating and using the special cutlery .
Assessment Methods
Active participation in lessons (35 %), Practical exercises (35 ) , Assingment (30 %). Numeric scale (0-5).