Preparing and Serving of Special Food
| Rakennetyyppi: | Opintojakso |
|---|---|
| Koodi: | RBS2102 |
| Tyyppi: | Pakollinen valinnainen (vaihtoehtoinen) / Perusopinnot |
| OPS: | R-TRB 2010 |
| Taso: | Restonomi (AMK) |
| Opiskeluvuosi: | 2 (2011-2012) |
| Laajuus: | 4 op |
| Vastuuopettaja: | Salomaa, Kirsi |
| Opetuskieli: | Englanti |
Toteutukset lukuvuonna 2011-2012
| Tot. | Opiskeluaika | Opettaja(t) | Kieli | Ilmoittautuminen |
|---|---|---|---|---|
| 6 | 29.8.2011 – 21.10.2011 | Eliisa Lahola, Helena Alamäki | Englanti | 19.8.2011 – 4.9.2011 |
Osaamistavoitteet
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.
Opiskelijan työmäärä
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
Edeltävät opinnot / Suositellut valinnaiset opinnot
Food Production and Hygiene, Restaurant Service
Sisältö
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 fruits and he/she knows the dishes made of these ingredients.
Opiskelumateriaali
Wileyasons, J. Professional restaurant service. Q12.
Lillicrap, D, Cousins,J, Smith, R, 2003, Food and beverage service, Hodder&Stoughton.
Wright, J. – Treuille, E. 1996. Le Gordon Blue Complete cooking techniques
Opetusmuoto / Opetusmenetelmät
Lectures, individual and group work, practical exercises, demonstrations.
Arviointikriteerit
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 .
Arviointimenetelmät
Active participation in lessons (35 %), Practical exercises (35 ) , Assingment (30 %). Numeric scale (0-5).