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Front Page > Archived Education > Tourism (R-TR) > 2008 > Year 2 > Preparing and Serving of Special Food (RRS2102)

Preparing and Serving of Special Food

Structure Type: Study unit
Code: RRS2102
Type: Optional obligatory / Professional Studies
Curriculum: R-TR 2008
Level: Bachelor of Hospitality Management
Year of Study: 2 (2009-2010)
Credits: 4 cr
Responsible Teacher: Salomaa, Kirsi
Language of Instruction: Swedish

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

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.

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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