Product Development and Sensory Evaluation
| Rakennetyyppi: | Opintojakso |
|---|---|
| Koodi: | RBS2105 |
| Tyyppi: | Pakollinen valinnainen (vaihtoehtoinen) / Perusopinnot |
| OPS: | R-TRB 2009 |
| Taso: | Restonomi (AMK) |
| Opiskeluvuosi: | 2 (2010-2011) |
| Laajuus: | 3 op |
| Vastuuopettaja: | Salomaa, Kirsi |
| Opetuskieli: | Englanti |
Toteutukset lukuvuonna 2010-2011
| Tot. | Opiskeluaika | Opettaja(t) | Kieli | Ilmoittautuminen |
|---|---|---|---|---|
| 4 | 25.10.2010 – 4.3.2011 | Eliisa Lahola, Helena Alamäki | Englanti | 4.10.2010 – 29.10.2010 |
Osaamistavoitteet
The student knows the basics of product development and understands its importance. The significance of sensory evaluation as regards to quality standards and product development. The student knows how the different senses function. He/she knows how the characteristics of food and beverage affect the whole of the sensory evaluation and he/she can apply this knowledge in planning meals and selling attractive combinations.
Opiskelijan työmäärä
Work in total: 81 h
Contact lessons: 39 h
Individual studies: 42 h
Edeltävät opinnot / Suositellut valinnaiset opinnot
Banquet Management, Meal Experiance, Preparing and Serving of Special Food.
Sisältö
Basics of product development, experimental cooking.Taste school. Combining food and beverages. Evaluation of different meals.
Opiskelumateriaali
Shaw, R. 1996. Product Development Guide for the Food Industry. Chipping Campden. Gloucestershire.
Johnson-Bell, L. 1999. GoodFood fine wine. London
Opetusmuoto / Opetusmenetelmät
Lectures, demonstrations, supervised practical exercises, teamwork.
Arviointikriteerit
Excellent 5
The student can develop new harmonic combinations of food and beverages for different business ideas and menus. She can analyse the combinations and suggest changes to improve the combination. She can sell food and beverage combinations in a creative way. The student masters the different stages of product development and can utilize sensory evaluation as part of the product development.
Good 3
The student can plan harmonic combination of food and beverages and knows the affect of food and beverages on the taste. She can use the knowledge at her work when creating menus and food/beverage lists and she can sell those combinations. The student can describe different stages in product development. The student can use sensory evaluation during different stages in product development and recognises the need of further development.
Satisfactory 1
The student can plan a harmonic combination of food and beverages using different sources as help. The student can describe the meaning of sensory evaluation in product development. The student can list different stages in product development.
Arviointimenetelmät
Active participation in supervised teaching (50 %), supervised exercises, individual assignment (50%). Numeric scale 0-5