Hospitality and Tourism Certifications (2016), 3 cr - WOR1RZ003
Course unit language
English
Teachers
Taina Pallonen
Eeva Pajakkala
Jouko Mykkänen
Upcoming implementations
No upcoming implementations yet.
Current implementations
No ongoing implementations yet.
Past implementations
No past implementations yet.
Learning objectives
Upon completion of the course, the student is able to:
•understand the rules and regulations of alcohol service in restaurants
• understand the importance of food hygiene in the hospitality industry. Student knows basics of microbiology, food poisoning, hygienic working methods, personal hygiene, cleaning, in-house control and legislation.
• understand the importance of safety and risk management in the hospitality industry. Student knows basics of accident prevention and some methods for increasing customer safety.
The learning goals of this course can be reached in the following ways:
a. Lectures and related assignments as full-time studies
b. Exam and/or learning assignment(s)
Assessing one’s own learning is a compulsory part of the course.
Learning materials
Materials provided by the teachers. For the travel industry safety passport students need to buy a book. More information about the book is provided by the teacher.
Starting level and linkage with other courses
No previous studies needed and no binding connections to other courses.
Assessment criteria
Assessment criteria - grade 1
Licensing Regulations test with sufficient knowledge informed by the lecturer. Student understands the importance of hygienic working methods to prevent food poisonings in a professional kitchen.
Assessment criteria - grade 3
Licensing Regulations test with good knowledge informed by the lecturer. Student understands the basics of microbiology and knows the critical control points in food processes.
Assessment criteria - grade 5
Licensing Regulations test with excellent knowledge informed by the lecturer. Student is familiar with the legislation related to food hygiene in a hospitality industry.