Study Guide

Teaching methods

The course combines contact lessons, guided case exercises and tasting sessions, work in the teaching kitchen and independent study in an e-learning environment.

The primary teaching language is English. Essential vocabulary and phrases relevant to the restaurant and catering sector are also going to be learned in Finnish.

The course consists of introductory lectures, interactive workshops, group work, exam and written assignments.

Assessment Methods: Group assignment and exams.

Evaluation scale: 0-5

Alternative implementation methods

RPL (Recognition of prior learning) or Studification.

Student workload

Lectures 43 h
Presentations 4 h
Exams 4 h
group assignment 40 h
Independent studying 44 h

total 135 h

Practical training and working life cooperation

Visiting lecturers from industry and company visits.

Practical work for a company. Students have connection with industry via their assignments.

Qualifications

Prerequisites Food hygiene certificate.

Materials

Material and online resources will be provided in Moodle.

Other material provided by the teacher.