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Meal Experience

Structure Type: Study unit
Code: RHS2106
Type: Optional obligatory / Professional Studies
Curriculum: R-MR 2009
Level: Bachelor of Hospitality Management
Year of Study: 2 (2010-2011)
Credits: 5 cr
Responsible Teacher: Salomaa, Kirsi
Language of Instruction: Finnish

Courses During the Academic Year 2010-2011

Impl.Study TimeTeacher(s)LanguageEnrolment
32010-10-25 – 2011-03-04Kirsi SalomaaFinnish2010-10-04 – 2010-10-29

Learning Outcomes

The students realize the importance of healthy food for the individuals well-being. They can prepare nourishing meals and put different diets into practice. The students have knowledge of various groups and choices of food.


The student can plan menus for different occasions and business ideas. He/she can understand the significance of economical thinking in the planning process.

Student's Workload

Total work load of the course: 135 h
- of which scheduled studies: 65 h
- of which autonomous studies: 70 h

Prerequisites / Recommended Optional Courses

Food Production and Hygiene

Contents

Energy and non-energy giving nutrients, nutrient recommendations, nutritional food, the most common diets, food and religion. Aesthetics and surroundings. Menu planning, standardization of portions, economical thinking.

Recommended or Required Reading and Other Learning Resources/Tools

Lampi, R. 1996 Ravitsemus palvelu työnä. Porvoo, WSOY.

Kivela, J.1994. Menuplanning For the Hospitality Industri. Hospitality Press. Australien.

Parkkinen, K. Sertti, P. 2006. Avain ravitsemukseen. Otava. Keuruu.

Suomalaiset ravitsemussuositukset 2005.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, individual assignments, practical work and teamwork.
Project when possible.

Assessment Criteria

Excellent 5
The student can plan different meals for different business ideas. The student can take into consideration different target groups needs and the foods estetics, taste and nutritional value. The student can motivate choices.
The student can suggest food items and changes in food items according to the customers diet and culture. She takes in consideration the nutritional value of food items when creating menus.

Good 3
The student can plan different meals taking different customers needs into consideration. The student can enforce different standardisation methods. The student can change menus so they suit the most common diets.
The student can plan meals taking in consideration different diets and cultures. She understands the significance of nutrionally balanced meals for the customers health.

Satisfactory 1
The student can plan food for different business ideas. The student can make a standardised recipe. The student recognizes different diets.
The student knows the most common diets and can fullfill the customer´s needs accordingly. She understands the significance of nutrionally balanced meals for the customers health.

Assessment Methods

Lectures, idividual assignments, practical works and teamwork.
Numeric scale (0-5).

Exam: 20 %, Assignments 40 %, Activity 40 %


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