International Kitchen Management (9 cr)

Evaluation scale

H-5

Implementation methods, demonstration and Work&Study

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.

Materials

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

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)

Working life connections

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

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)

Internationality

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

Completion alternatives

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.

Learning assignments

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

Assessment methods

Individual / group assignment 60 %
Moodle Exam 40%