Developing Sensory Quality of Food Services (5 cr)
Code: A9223-3001
General information
Enrollment
26.11.2018 - 02.12.2018
Timing
25.01.2019 - 22.03.2019
Number of ECTS credits allocated
5 op
Virtual proportion
1 op
RDI proportion
2 op
Mode of delivery
80 % Contact teaching, 20 % Distance learning
Unit
Laurea university of applied sciences
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
12 - 30
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Mervi Niemelä
- Sirkka Antinluoma
Teacher in charge
Sirkka Antinluoma
Groups
-
TOP218SYTäydentävä osaaminen (amk-tutkinto), S18, Palvelualat
Learning outcomes
The student is able to:
- compare food products and portions from the viewpoint of sensory characteristics
- apply sensory evaluation methods in developing the attributes of a food product and portion
- develop multisensory food services