Food for HealthLaajuus (5 cr)
Study unit code: A9222
Credits
5 op
Learning outcomes
The student is able to:
- recognize the risks related to food and food services
- evaluate the newest food trends
- implement and develop a healthy and safe food production process in a customer-oriented manner
Enrollment
20.05.2024 - 26.05.2024
Timing
16.09.2024 - 10.11.2024
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
RDI proportion
2 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Leila Jaakkola
Teacher in charge
Leila Jaakkola
Scheduling groups
- Avoin AMK 1 (Size: 5. Open UAS: 5.)
Groups
-
TOP224SYTäydentävä osaaminen (amk-tutkinto), S24, Palvelualat
Small groups
- Avoin AMK 1
Learning outcomes
The student is able to:
- recognize the risks related to food and food services
- evaluate the newest food trends
- implement and develop a healthy and safe food production process in a customer-oriented manner
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
05.02.2024 - 11.02.2024
Timing
11.03.2024 - 05.05.2024
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
RDI proportion
2 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Leila Jaakkola
Teacher in charge
Leila Jaakkola
Scheduling groups
- Koskee vain Avoimen AMK:n asiakkaita, tutkinto-opiskelija älä ilmoittaudu tähän pienryhmään, voit olla välittämättä tästä. 1 (Size: 5. Open UAS: 5.)
Groups
-
TOP223SYTäydentävä osaaminen (amk-tutkinto), S23, Palvelualat
Small groups
- Koskee vain Avoimen AMK:n asiakkaita, tutkinto-opiskelija älä ilmoittaudu tähän pienryhmään, voit olla välittämättä tästä. 1
Learning outcomes
The student is able to:
- recognize the risks related to food and food services
- evaluate the newest food trends
- implement and develop a healthy and safe food production process in a customer-oriented manner
Teaching methods
The implementation plan is available in Finnish.
Content and scheduling
Ä
Grading scale
H-5
Enrollment
22.05.2023 - 03.09.2023
Timing
15.09.2023 - 30.11.2023
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
RDI proportion
2 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Leila Jaakkola
Teacher in charge
Leila Jaakkola
Scheduling groups
- Avoin AMK 1 (Size: 5. Open UAS: 5.)
- Tutkinto-opiskelija tai polkuopiskelija (Size: 0. Open UAS: 0.)
Groups
-
TOP223SYTäydentävä osaaminen (amk-tutkinto), S23, Palvelualat
Small groups
- Avoin AMK 1
- Tutkinto-opiskelija tai polkuopiskelija
Learning outcomes
The student is able to:
- recognize the risks related to food and food services
- evaluate the newest food trends
- implement and develop a healthy and safe food production process in a customer-oriented manner
Grading scale
H-5
Enrollment
28.11.2022 - 04.12.2022
Timing
10.02.2023 - 02.04.2023
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
RDI proportion
2 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Leila Jaakkola
Teacher in charge
Leila Jaakkola
Groups
-
TOP222SYTäydentävä osaaminen (amk-tutkinto), S22, Palvelualat
Learning outcomes
The student is able to:
- recognize the risks related to food and food services
- evaluate the newest food trends
- implement and develop a healthy and safe food production process in a customer-oriented manner
Grading scale
Approved/Failed
Enrollment
23.05.2022 - 04.09.2022
Timing
12.09.2022 - 23.10.2022
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
RDI proportion
2 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Leila Jaakkola
Teacher in charge
Leila Jaakkola
Groups
-
TOP222SYTäydentävä osaaminen (amk-tutkinto), S22, Palvelualat
Learning outcomes
The student is able to:
- recognize the risks related to food and food services
- evaluate the newest food trends
- implement and develop a healthy and safe food production process in a customer-oriented manner
Grading scale
Approved/Failed
Enrollment
29.11.2021 - 31.01.2022
Timing
11.02.2022 - 03.04.2022
Number of ECTS credits allocated
5 op
Virtual proportion
5 op
RDI proportion
2 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Leila Jaakkola
Teacher in charge
Leila Jaakkola
Groups
-
TOP221SYTäydentävä osaaminen (amk-tutkinto), S21, Palvelualat
Learning outcomes
The student is able to:
- recognize the risks related to food and food services
- evaluate the newest food trends
- implement and develop a healthy and safe food production process in a customer-oriented manner
Grading scale
H-5