Ruoka- ja juomakulttuuri (5op)

Opetusmenetelmät

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.

Two groups:
Tuesday 9,15-11.45, am class 014-015 (except 19th of November, 12.30-13 pm)
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.

Aika ja paikka

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.

Oppimateriaalit

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.

Harjoittelu- ja työelämäyhteistyö

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.

Tenttien ajankohdat ja uusintamahdollisuudet

Autumn 2025

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.

Sisällön 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.
- tell the key concepts of food and drink culture in a customer-oriented manner

Lisätietoja opiskelijoille

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.

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

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.

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