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Basics of Food Production

Basics of Food Production

Code: SOC2RB013C
Extent: 3 ECTS (81 h)
Timing: Semester 1 or 2
Language: English
Level: Basic studies
Type: Compulsory

No prerequisites. This course is a part of Hospitality Services.

Learning outcomes
The objective of this course is that the student will learn professional cookery based on business idea and customer orientation. The ingredients and their usage, characteristics and storage are introduced through the common meals of the different foodservice sectors. The student will get acquainted with food production methods and the use of machines and equipment in varying situations. Essential dishes, planning a dish and pricing it are introduced.

After completing this course the student

- has a good command of the basics of food production
- knows how to design menus and meals and has a good command of food, raw material and their qualities
- understands customer expectations behind the choice of food
- understands the nutritional, aesthetic and statutory quality of food                   

Course contents
Professional cookery as a part of business
- Common meal of the hospitality industry and their ingredients
- Machines, equipment, kitchen appliances and basic utensils
- Essential dishes
- Planning dishes and pricing

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 own learning assessment 1 h

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

Identifying and acknowledging previously acquired skills (in Finnish AHOT)
Courses or parts of courses at other educational institutes or work experience are not accredited as such towards the HAAGA-HELIA studies directly, but the required skills and competences are demonstrated by a skills examination.

Teacher/s with the main responsibility for the course
Markku Halmeenmäki, Haaga
Jari Karjalainen, Haaga
Birgitta Nelimarkka, Haaga

Course materials
Morgan, J. L. 2006. Culinary Creation: an introduction to foodservice and world cuisine. Butterworth-Heinemann. Burlington, MA.
Campbell, J., Foskett, D. & Cesarani, V. 2008. Practical Cookery. Hodder Education. London.
Lecture slides, recipes, articles and other material given by the teacher

Examination 40 %
Assignments 50 %
Self-assessment and activity 10 %

The own learning assessment assignment does not impact your grade. The
assignment is the same for all courses/modules and your answers will be used
also for course/module development. The assignment is completed online in

Assessment criteria

Grade 1
• list and describe the most common meals and the typical ingredients used in Finland
• prepare courses according to given recipe in teaching
• use the basic machines and equipment of a professional kitchen

Grade 3
• choose and compare the common meals in Finland and their ingredients according to a business idea
• revise basic recipes to suit different food service sectors taking economy into account
• select the processing method suitable for the ingredient and handle the use of machinery and equipment effectively

Grade 5
• plan and implement a food service event for a certain occasion based on common meals
• compare recipes and select one to suit a certain business idea
• plan and select an effective and practical preparation method on the basis of ingredients and the portion size