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International Kitchen Management

International Kitchen Management

Code: FPR3RR005
Scope: 9 ects
Timing: 3rd academic year
Language: English
Level: Professional studies
Type: Compulsory

Learning objectives
Upon completion of the course, the student
• is able to create a functional concept plan
• can apply the principles of Quality Management into practice
• is able to analyse the efficiency of Food Production processes
• understands and can illustrate the design principles of a kitchen facility
• can apply leadership skills in multicultural kitchen environment

Contents
• Digital kitchen systems        
• Property management        
• Procurement and purchasing processes     
• Kitchen management (quality, multicultural workforce)        
• Tendering process

Assessment
The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.

Grade 1
Student knows the basic roles and responsibilities in professional kitchen environment. (S)he understands the structure of professional food production concept. (S)he understands the importance of tendering and purchasing for successful kitchen management and understands the principles of the property management. (S)he knows how the software´s based food management system can be used for kitchen operations. (S)he knows concept of leadership and the principles of quality management.

Grade 3
(S)he knows how to manage the roles and responsibilities in professional kitchen environment with diverse work force. (S)he knows how to set the structure of professional food production concept and can describe and apply tendering and purchasing concepts for successful kitchen management. (S)he s able to use appropriate professionals for kitchen properties planning, building and maintenance. (S)he is able to use software’s based food management system which can be used for kitchen operations. (S)he is able to apply the concepts quality management in kitchen management. Understands the meaning continuous improvement for customer satisfaction.

Grade 5
(S)he knows how to manage and develop the roles and responsibilities in professional kitchen environment and lead diverse workforce. (S)he knows how to set the structure and control the professional food production concepts. (S)he can plan and develop tendering and purchasing processes for successful kitchen management. (S)he is able to plan and use appropriate professionals for kitchen properties planning, building and maintenance. (S)he is able to use and analyse kitchen operations with software’s based food management system(s). (S)he is able to analyse and develop quality management and support continuous improvement in restaurant business within challenging strategic environment.

Individual / group assignment
Moodle Exam

Starting level and linkage with other courses

Working life connections
An assignment given by an international business partner.

Internationality
An assignment given by an international business partner, teaching and learning methods used are appropriate to a culturally diverse student population.

Learning methods
The learning goals of this course can be reached in the following ways:
a.    Lectures and assignments as full-time studies
b.    Exam and learning assignments (contact)
Assessing one’s own learning is a compulsory part of the course.

Teacher responsible
Sami Rekola, Haaga