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Food Production Processes

Food Production Processes

Code: FES2RB009E
Extent: 3 ECTS (81 h)
Timing: Semester 3
Language: English
Level: Professional studies
Type: Professional Specialisation Studies

Prerequisites
Basics of Food Production successfully completed. This course is a part of Restaurant Processes.

Learning outcomes
The target of the course is to familiarise the student with the food production methods, raw materials and degrees of processing of the industry. The student will learn to calculate and compare ingredient and personnel costs. The student will get acquainted with industrial safety standards and learns to take into account industrial safety and ergonomics in professional cooking.

After completing this course the student
- has a good command of the basics of food production
- possesses good skills and hands-on expertise in cost and profitability accounting and pricing
- is aware of the safety requirements for the hospitality sector and can implement them in his / her own work

Course contents
-
Standard product cost
- Degree of processing
- Customer’s quality expectations
- Processes
- Industrial safety laws and practice

Teaching and learning methods
It is possible to complete the course based on classroom learning or part time learning:

a) Classroom learning:
Lectures and Examination 48 h
Self-studies 32 h
The assessment of one’s own learning 1 h

b) Part Time Learning:
Lectures and Examination 12 h
Self-studies 68 h 
The assessment of one’s own learning 1 h

Recognition of Prior Learning, RPL  (in Finnish AHOT)
The required skills and competences can be demonstrated by a skills examination.

Teacher/s with the main responsibility for the course
Birgitta Nelimarkka

Course materials
McVety, P.J., Ware, B.J. & Ware, C.L. 2009. Fundamentals of Menu Planning. Wiley. New York, NY.
Lecture slides, recipes, articles and other material given by the teacher

 

Assessment
Examination 30 %
Assignments 70 %

The assessment of one’s own learning does not influence the grade. The assignment is the same for all courses/modules and the answers will also be used for course/module development. The assignment is completed online in WinhaOpaali.

Assessment criteria

The student can
Grade 1
• identify the central processes in food production
• distinguish factors defining the degree of processing that influence quality and profitability
• explain the principles of profitability calculation and pricing in food production

Grade 3
• describe the central processes of food production in different foodservice sectors
• calculate and reason alternative degrees of processing taking the work costs into account
• solve factors affecting the quality and profitability of the end product through calculation

Grade 5
• develop and direct the central processes of food production
• select the high-quality and economical methods required by different foodservice sectors
• utilize food production process thinking when planning production and purchase operations