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Front Page > Archived Education > Tourism (R-MR) > 2010V > Year 2 > Preparing and Serving of Special Food (RHS2102)

Preparing and Serving of Special Food

Structure Type: Study unit
Code: RHS2102
Type: Optional obligatory / Professional Studies
Curriculum: R-MR 2010V
Level: Bachelor of Hospitality Management
Year of Study: 2 (2011-2012)
Credits: 4 cr
Responsible Teacher: Salomaa, Kirsi
Language of Instruction: Finnish

Courses During the Academic Year 2011-2012

Impl.Study TimeTeacher(s)LanguageEnrolment
82011-08-29 – 2011-10-21Eliisa Lahola, Saila VaahtoniemiFinnish2011-08-19 – 2011-09-04

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).


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