Food and Beverages Culture (5 cr)

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

Location and time

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

Dates: 28th of October - 9th of December, Tuesday 12.30-3 pm, class 014-015.

Materials

The learning material is published in the canvas workspace as well as in the lectures.

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 and emphasis on Finnish food and drink culture.

The course will taste various alcoholic and non-alcoholic beverages and will also cover the basics of tasting and basic flavors.

Live training. Dates: 28th of October - 9th of December, Tuesday 12.30-3 pm, class 014-015.

The course includes an assignment every week, which is always related to the topic of the lecture.
Tasks and study data are in the Canvas workspace.

Employer connections

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.

Exam schedules

Autumn 2025

Completion alternatives

The course does not have optional performance methods.

Student 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 scheduling

The content of the course is that the student can:

- recognize different types of food cultures, food habits and their backgrounds
- leard basics of food beverage culture history
- know the basics of how to combine food and beverages
- tell about combining food and drink in a customer-oriented way and using a commercial angle
- knows the basic about Finnish food and beverage culture.
- tell the key concepts of food and drink culture in a customer-oriented manner

Evaluation scale

H-5

Further information

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.

The course includes an assignment every week, which is always related to the topic of the lecture.