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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

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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
  • TOP224SY
    Täydentävä 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

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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
  • TOP223SY
    Täydentävä 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

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Grading scale

H-5

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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
  • TOP223SY
    Täydentävä 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

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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
  • TOP222SY
    Täydentävä 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

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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
  • TOP222SY
    Täydentävä 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

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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
  • TOP221SY
    Täydentävä 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