Ruoka- ja juomakulttuuri (5 op)

Tavoitteet

Opiskelija osaa:
- esitellä suomalaista ja eri maiden ruokakulttuuria
- tunnistaa erilaisia ruokatottumuksia sekä niiden taustaa
- suunnitella ja valita erilaisiin tilaisuuksiin ja käyttötarkoituksiin sopivat ruoka- ja juomatarjoilut
- toimia vastuullisesti ruoka- ja juomatarjoilujen palveluprosesseissa

Aika ja paikka

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

Oppimateriaali ja suositeltava kirjallisuus

The learning material is published in the canvas workspace.

Toteutustapa

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.

Työelämäyhteistyö ja/tai TKI

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.

Toteutuksen tärkeät päivämäärät

Autumn 2024

Toteutuksen valinnaiset suoritustavat

The course does not have optional performance methods.

Opiskelijan ajankäyttö ja kuormitus

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.

Sisältö ja sen jaksotus

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

Arviointiasteikko

H-5

Lisätiedot

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.