Food Production and Hygiene
| Structure Type: | Study unit |
|---|---|
| Code: | RHA0203 |
| Type: | Compulsory / Professional Studies |
| Curriculum: | R-MR 2008 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 1 (2008-2009) |
| Credits: | 9 cr |
| Responsible Teacher: | Lahola, Eliisa |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2008-2009
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 3 | 2008-08-25 – 2009-03-07 | Eliisa Lahola, Kirsi Salomaa | Finnish | 2008-08-15 – 2008-09-07 |
Learning Outcomes
The aim is for the student to know the food legislation. He /she can describe, prepare and evaluate the most common dishes. He/she knows how to handle and use foodstuffs and kitchen equipment in an appropriate and safe manner. The student appreciates a safe and clean kitchen.
The aim is for the student to understand the significance of microbe for the environment and in dealing with food poisoning and infections. The student knows the Finnish hygiene legislation and understands the significance of HACCP and can work according to it.
Student's Workload
Workload all together: 243 h
- contact lessons: 91
- independent studies: 98
- planning and exercises, preparation for the exam: 78
- kitchen work in a restaurant kitchen: 20
- hygiene part as internet based studies: 54
Multiform students:
Workload all together: 243 h
- contact lessons: 30 h
- independent studies: 213 h
- planning and assignments, preparing for the exam 78 h
- practical work in a restaurant 40 h
- computer aided studies 54 h (Hygiene part)
Prerequisites / Recommended Optional Courses
No previous studies required.
Contents
Basics of food preparation methods, work safety and kitchen cleaning. Handling and storing foodstuffs. The course includes 20 hours of kitchen work in a restaurant kitchen.
Various groups of microbes, the most common infections and food poisonings caused by food. Basics of HACCP and cleaning.
Recommended or Required Reading and Other Learning Resources/Tools
Lehtinen, M. Peltonen, M. Talvinen, P. 1999. Ruoanvalmistuksen käsikirja. Porvoo. WSOY
Hämäläinen, J. - Lehtovaara, T. 2005. Ravintolakokin käsikirja. Porvoo. WSOY.
Hatakka, M. Pakkala, P. Siivonen, P. Turja, M. Elintavikehygienia, Porvoo 2004, WS Bookwell Oy.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Food production: Lectures, independent study, teamwork, practical assignments.
Microbiology: Individual assignments.
Assessment Criteria
Excellent 5
The student can plan and prepare a tasty and impressive balanced portion of basic food stuffs. He/she can choose and enforce different food preparation methods during the work. The student can motivate choices that he/she have made. The student can describe the importance of HACCP for the quality of the food.
Good 3
The student can plan and prepare a standard lunch using versatile food stuffs and food preparation methods. The student can evaluate own choices. The student understand the connection between a functioning HACCP-plan and the food quality.
Satisfactory 1
Can plan and prepare a standard lunch. Can prepare and store basic food stuffs properly. Understands the importance of hygiene in a kitchen. The student can describe different food preparation methods.
Assessment Methods
Examination, planning assignments, practical assignments (obligatory), work examination. Numeric scale 0-5.
Foodproduction: Aactivity 60 %, Assignments 20 %, Exam 20 %
Food science: Exam 90 %, Assignment 10 %
Hygiene: Assignments 100 %