Study Guide

Learning outcomes

The student is able to:
- introduce the food cultures of Finland and other countries
- recognize different kinds of food habits and their background
- plan and choose proper food and drink assortments for different kinds of events and purposes
- act responsibly in food and drink service processes

Teaching methods

The course covers the most important concepts of food and drink culture, the history of food and drink, as well as tasting food drinks (wine, beer, cider) and their pairing with food.

Live training. The teaching schedule and content are in the canvas workspace.

The course demonstrates the development of competencies through tasks and projects given. Tasks and study data with links and task recovery folders are in the Canvas workspace of the section.

Location and time

The course is carried out on the Leppävaara campus, possibly also subject-related visits elsewhere.

Learning materials and recommended literature

The learning material is published in the canvas workspace.

Alternative completion methods of implementation

The course does not have optional performance methods.

Co-operation with working life and/or RDI

In the course, you get to know the subject areas through lecturers, tastings and visiting lecturers. In the course, observational research on working life services will be carried out in groups.

Important dates

Autumn 2024

Students workload

Education total 20 hours.
113.5 hours of team-based and independent study, including the creation of a restaurant concept and the planning, development and implementation of the corresponding drink list with justifications. Implemented as group work.
In addition, a learning diary as individual work.
A total of 133.5 hours
According to the international ECTS measurement, one credit corresponds to 26.7 hours of work done by an average student. Therefore, the student's workload in the 5 ECTS Study Course is approximately 133.5 hours.

Content and scheduling

The content of the course is that the student can:
- tell the key concepts of food and drink culture in a customer-oriented manner
- recognize different types of food cultures, food habits and their backgrounds
- tell about combining food and drink in a customer-oriented way and using a commercial angle
- to plan commercial activities related to food and drink culture
- to ideate, plan and develop target group-oriented products and entities related to food and drink culture for commercial purposes
- act responsibly in the service process of serving food and drinks

Further information for students

The course covers the most important concepts of food and drink culture, the history of food and drink, as well as tasting food drinks (wine, beer, cider) and their pairing with food.

Grading scale

H-5

Learning outcomes

The student is able to:
- introduce the food cultures of Finland and other countries
- recognize different kinds of food habits and their background
- plan and choose proper food and drink assortments for different kinds of events and purposes
- act responsibly in food and drink service processes

Teaching methods

In the course of study, in addition to the implementation of the food project in the fall of 2022. Participation in the hours is essential for everyone. The schedule and content of contact instruction comes from A9221 Food and Drink Culture to Canvas Workspace.
The course demonstrates the development of competencies through tasks and projects given. Tasks and study data with links and task recovery folders are in the Canvas workspace of the section.

Location and time

Study unit will be carried out on the Leppävaara campus. Business visits and the food project is carried out elsewhere.

Grading scale

H-5