Study Guide

Objective

The student
- knows Artisan Food Processing.
- knows how different soil and different sorts influences the quality of food.
- knows different kinds of methods for storing food.
- knows the requirements for selling food by the Finnish Food act.
- can draw up a plan for processing, storing and selling produce.

Content

- Introduction to Artisan Food processing.
- The influence from soil and sorts on the quality of food.
- Introduction to different methods of storing.
- Introduction to the Finnish Food Act and Food Science.
- Introduction to different spaces (for storing, production and sale).
- An individual plan for storing, processing and selling produce.

Location and time

Distance teaching in Moodle. Contact teaching three times via Teams.

Materials

Books, articles, videos and other study material according to instructions from the teachers.Students need access to a computer with an internet connection. Students also need a headset with a microphone.

Teaching methods

Lectures
Training and assignments
Literature
Group work
Independent work

Student workload

The studies takes about 10 hours / week for the student.

Assessment criteria, approved/failed

It takes active participation in the studies to get an approved accomplishment from the course. The students also needs to hand in assignments, co-create and co-produces, participate in discussions and so on to accomplish the course.

Evaluation scale

Approved/Rejected

Assessment criteria, approved/failed

It takes active participation in the studies to get an approved accomplishment from the course. The students also needs to hand in assignments, co-create and co-produces, participate in discussions and so on to accomplish the course.

Qualifications

No prior knowledge needed.

Further information

Note that the course is part of a series of courses. Check that you have enough knowledge to build on before you enroll.