Ruoka- ja juomakulttuuri (5op)

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

Toteutustapa

The course covers the history, future, tabus and consepts of food and drink, as well as tasting food and drinks (wine, beer, cider) and their pairing with food and emphasis on Finnish food and drink culture.

In the course there will be tasting of alcoholic and non-alcoholic beverages and will also cover the basics of tasting.

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.

The content of the course is that the student can:
- recognize different types of food and drink cultures, food habits and their backgrounds
- leard basics of food and beverage culture and 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.

Aika ja paikka

The course is carried out on the Leppävaara campus with live and virtual lectures.

Class 014-015.
Dates:
25th of March
31th of March
14th of April
21st of April
28th of April
5th of May
12th of May

Oppimateriaali ja suositeltava kirjallisuus

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

Toteutuksen valinnaiset suoritustavat

The course does not have optional performance methods.

Työelämäyhteistyö ja/tai TKI

In the course, you get to know the subject areas through lecturers, tastings and visiting lecturers.

Toteutuksen tärkeät päivämäärät

The course is carried out on the Leppävaara campus with live and virtual lectures.

Class 014-015.
Dates:
25th of March
31th of March
14th of April
21st of April
28th of April
5th of May
12th of May

Kansainvälisyys toteutuksella

-

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:

- 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.

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.

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

Arviointiasteikko

H-5

Arviointimenetelmät ja arvioinnin perusteet

The course is evaluated numerically.

The assessment methods, assessment criteria, and assessment criteria are in the workspace in Canvas.

The assessment of competence is based on the assessment criteria announced in the study plans and study implementation plan. The assessment of the study uses criteria in accordance with requirement 1 of the competence assessment framework for university degree students.