Study Guide

Learning outcomes

The student is able to:
- recommend variety of beverages to different occasions and experience consepts and to execute perfect pour in all beverage categories
- create and develope beverage menus and portfolios to manage beverage portfolio on business level and work with beverages in different service formats
- do quality and sensory evaluation and manage beverage storage

Teaching methods

Live training. The teaching schedule and content are in the canvas workspace.
Wed 9 am - 11.30 am, starting 20th of September, ending 22th of November.

In the course, the development of competence is demonstrated with the help of assigned tasks. Assignments and learning materials with links and assignment return 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 and visiting lecturers. In the course, observational research on working life services will be carried out in groups.

Important dates

The course program is in the canvas workspace. The workspace will open in September 2023.

After completing the course, the student will be able to:
- Taste different groups of beverage products and evaluate them sensorially and with a sales mindset.
- Basic information about various groups of beverage products and use them in your own work
- Explain the key concepts of drinking culture in a customer-oriented manner
- Choose and recommend drinks and drink mixes suitable for different occasions and uses, and serve and sell the drinks in an experiential way
- Make a drink list according to the experience concept, manage the selection of drinks commercially and work in service processes related to drinks
- Assess the sensory quality of drinks and store them correctly

During the study period, the following issues will be covered: Types of drinks, experiential serving of drinks, sales, legislation,
bar functions, making a drink list and managing the drink selection, self-monitoring of drinks and sensory evaluation.

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

After completing the course, the student will be able to:
- Taste different groups of beverage products and evaluate them sensorially and with a sales mindset.
- Basic information about various groups of beverage products and use them in your own work
- Explain the key concepts of drinking culture in a customer-oriented manner
- Choose and recommend drinks and drink mixes suitable for different occasions and uses, and serve and sell the drinks in an experiential way
- Make a drink list according to the experience concept, manage the selection of drinks commercially and work in service processes related to drinks
- Assess the sensory quality of drinks and store them correctly

During the study period, the following issues will be covered: Types of drinks, experiential serving of drinks, sales, legislation,
bar functions, making a drink list and managing the drink selection, self-monitoring of drinks and sensory evaluation.

Further information for students

The course assignment is evaluated numerically or passed/failed. The course also uses self-assessment and peer assessment.
The evaluation methods, evaluation bases and evaluation criteria are in the canvas workspace.

IMPORTANT: in order to carry out the tastings, a material fee of €22.50 is charged for the course, which is paid to the study office before the start of the studies. This will be communicated before the start of the study period.

Evaluation methods and criteria

Accepted-rejected

Learning outcomes

The student is able to:
- recommend variety of beverages to different occasions and experience consepts and to execute perfect pour in all beverage categories
- create and develope beverage menus and portfolios to manage beverage portfolio on business level and work with beverages in different service formats
- do quality and sensory evaluation and manage beverage storage

Learning outcomes

The student is able to:
- recommend variety of beverages to different occasions and experience consepts and to execute perfect pour in all beverage categories
- create and develope beverage menus and portfolios to manage beverage portfolio on business level and work with beverages in different service formats
- do quality and sensory evaluation and manage beverage storage

Grading scale

H-5