International Kitchen Management - FPR3RR005 - Opinto-opas

International Kitchen Management, 9 cr - FPR3RR005

Upcoming implementations

No upcoming implementations yet.

Current implementations

No ongoing implementations yet.

Past implementations

International Kitchen Management FPR3RR005-3006 15.01.2024-15.03.2024 9 op (RR21SE, ...) +-
Teaching methods and instruction

Learning methods
The learning goals of this module can be reached in the following ways:
a. Lectures and assignments as full-time studies
b. Exam and learning assignments (contact: sami.rekola@haaga-helia.fi)

Learning material and recommended literature

1. Gregoroire M. 2016. Foodservice Organizations, a Managerial and system approach
2. Klosse P. 2014. The Essence of Gastronomy, Understanding the Flavor of Foods and Beverages
3. Materials from lectures

Working life connections

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

Campus

Haaga Campus

Exam dates and re-exam possibilities

Timing for Exam tbc.
Re-examination according to Haaga-Helia Schedule 2020 (https://student.home.haaga-helia.fi/group/pakki/haaga)

Teaching language

English

Internationality

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

Timing

15.01.2024 - 15.03.2024

Learning assignments

1. Lectures by Haaga-Helia and External experts /visitors 2. Practical Kitchen sessions 3. Individual / group assignment

Enrollment

02.01.2024 - 12.01.2024
Groups
- RR21SE
- EXCH
- CONTACT
Alternative learning methods

Learning methods
The learning goals of this module can be reached in the following ways:
a. Lectures and assignments as full-time studies
b. Exam and learning assignments (contact: sami.rekola@haaga-helia.fi)

Assessing one’s own learning is a compulsory part of the module.

Teachers

Nina Vallin, Ville Parkkinen

Seats

15 - 40

Further information

Individual / group assignment 60 %
Moodle Exam 40%

Degree Programme

RUOKAT Ruokatuotannon johtamisen koulutusohjelma

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

• 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

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

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.

Individual / group assignment
Moodle Exam

Prerequisites to enroll are either vocational qualification on culinary field or work experience in professional kitchen environment (e.g. internship as restaurant cook) with relevant theoretical competences.

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.

(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.

(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.