Curricula

Objectives

After the course you masters the professional level of systematic sensory evaluation technique of beverages. You have professional knowledge about grape varieties, wine making and wine styles. You are able to work in wine service and understand the importance of wine as sustainable generator of value in restaurant business.

Content

Viticulture, vinification and wine labeling.
Different wine styles: white, red, rose, sparkling, sweet and fortified wines
Sensory assessment.
Matching wine and food.

Time and location

Contact learning at C112 Wine Lab classroom

Learning materials and recommended literature

Course includes the WSET Level 3 Award in Wines study package (book and study guide with practice exam questions)

Teaching methods

Lectures (followed by the WSET Level 3 Award in Wines ® study program)
Systematic tasting (WSET Level 3 Systematic Approach to Tasting Wine® SAT)
Group discussions and peer learning
WSET level 3 study videos
Practise exam

Exam dates and retake possibilities

Kurssilla on kaksi vaihtoehtoista tenttiä: opintopistetentti tai kansainvälinen WSET tentti.
Opiskelija voi halutessaan suorittaa kansainvälisen WSET Level 3 Award in Wines Exam -tentin, joka tilataan Lontoosta kaksi viikkoa etukäteen.

Englanninkielinen tentti koostuu kahdesta osiosta 2,5h:
- Sokkomaistaminen: kaksi viiniä (0,5h)
- Teoriakoe: 50 monivalintakysymystä ja avoimia esseetehtäviä (2h)

Mikäli opiskelija on suorittanut WSET tentin molemmat osiot hyväksytysti, opiskelija saa WSET-sertifikaatin ja pinssin. Tentin minimiläpäisyraja on 55% oikeita vastauksia. Hylätyn tentin voi uusia seuraavan opintojakson yhteydessä pidettävänä tenttipäivänä. Uusintatentti 60€ tilataan erikseen.

Student workload

Opiskelumuoto on luennot, joihin sisältyy maistamisharjoituksia.
Yhteensä luentoja on 48 tuntia.
Itsenäistä opiskelua on 87 tuntia.
Kurssin intensiivisyyden vuoksi opiskelijaa suositellaan perehtymään itsenäisesti oppimateriaaleihin ennen jokaista luentoa.

Content scheduling

Keskeinen sisältö:

Maistelutekniikka
Viinin viljely ja valmistus
Viiniluokitukset ja -etiketit
Keskeiset rypälejajikkeet:
Chardonnay ja Pinot Noir
Cabernet Sauvignon ja Merlot
Sauvignon Blanc ja Riesling
Syrah ja Grenache
Keskeiset viinimaat:
Ranska, Italia, Espanja, Portugali ja Saksa
USA, Chile, Argentiina, Etelä-Afrikka, Australia ja Uusi-Seelanti
Samppanja ja muut kuohuviinit
Sherry, Port ja vastaavat väkevät viinit

Further information for students

Avoin amk 3

Kurssimateriaalimaksu 80€ suoritetaan Rajakadun aulainfoon kurssin alussa. Materiaalimaksuun sisältyy englanninkielinen kurssimateriaalipaketti, maisteltavat viinit ja mahdollisuus suorittaa WSET Level 3 sertifikaattitentti, jonka hyväksytystä suorituksesta opiskelija saa sertifikaattitodistustuksen ja pinssin.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

1)
You are able to perform sensory evaluation of alcoholic beverages. You recall facts relating to wine making, wine types and grapes. You recognize the importance of wine and alcoholic beverages as promoters of sustainable business in the restaurant and hospitality sector.
2)
You understand the sensory evaluation of alcoholic beverages. You know facts related to wine making, wine types and grapes. You are able to explain the importance of wine and alcoholic beverages as promoters of sustainable business in the restaurant and hospitality sector.

Evaluation criteria, good (3-4)

3)
You are able to apply the knowledge about sensory analysis of alcoholic beverages. You utilize the knowledge of grape varieties, wine growing, wine making and wine styles within your work. You relate the role of alcoholic beverages as an advocate for success of sustainable restaurant and hospitality business.
4)
You can conduct analytical sensory analysis of alcoholic beverages. You correlate your knowledge about grape varieties, wine growing, wine making and wine styles. You can diagnose the role of alcoholic beverages as an advocate for success of sustainable restaurant and hospitality business.

Evaluation criteria, excellent (5)

5)
You manage, maintain and improve your professional level of knowledge about sensory analysis of alcoholic beverages. You are well capable to educate the hospitality staff by sharing your knowledge relating to alcoholic beverages. You are managing and redirecting your knowledge about different perspectives of wine. You can manage and promote sustainable alcohol sales within restaurant and hospitality business.

Prerequisites

You know the basics related to the manufacture of different alcoholic beverages, their serving methods and matching food and beverages. You are familiar with the basics of systematic sensory evaluation technique of beverages.

Sustainability in Beverages MMPD3000 and/or WSET-viinikurssi MP00BU29

Objectives

After the course you masters the professional level of systematic sensory evaluation technique of beverages. You have professional knowledge about grape varieties, wine making and wine styles. You are able to work in wine service and understand the importance of wine as sustainable generator of value in restaurant business.

Content

Viticulture, vinification and wine labeling.
Different wine styles: white, red, rose, sparkling, sweet and fortified wines
Sensory assessment.
Matching wine and food.

Time and location

Face-to-Face course at Rajakatu C112 Wine Lab classroom from 16.3.-5.5.2022
Lectures on Wednesday evenings at 5-8PM and Thursday evenings at 4-7PM

Learning materials and recommended literature

Material fee of 80 euros, which includes wine tastings, WSET Level 3 Award in Wines study pack and WSET Exam for the wines..

Teaching methods

Sensory evaluation
Lectures
Exam

Exam dates and retake possibilities

5.5.2022 harjoitustentti
11.5.2022 exam

Alternative completion methods

Only lectures at Rajakatu main campus (no hybrid lectures)

Further information for students

Avoin amk 2

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

1)
You are able to perform sensory evaluation of alcoholic beverages. You recall facts relating to wine making, wine types and grapes. You recognize the importance of wine and alcoholic beverages as promoters of sustainable business in the restaurant and hospitality sector.
2)
You understand the sensory evaluation of alcoholic beverages. You know facts related to wine making, wine types and grapes. You are able to explain the importance of wine and alcoholic beverages as promoters of sustainable business in the restaurant and hospitality sector.

Evaluation criteria, good (3-4)

3)
You are able to apply the knowledge about sensory analysis of alcoholic beverages. You utilize the knowledge of grape varieties, wine growing, wine making and wine styles within your work. You relate the role of alcoholic beverages as an advocate for success of sustainable restaurant and hospitality business.
4)
You can conduct analytical sensory analysis of alcoholic beverages. You correlate your knowledge about grape varieties, wine growing, wine making and wine styles. You can diagnose the role of alcoholic beverages as an advocate for success of sustainable restaurant and hospitality business.

Evaluation criteria, excellent (5)

5)
You manage, maintain and improve your professional level of knowledge about sensory analysis of alcoholic beverages. You are well capable to educate the hospitality staff by sharing your knowledge relating to alcoholic beverages. You are managing and redirecting your knowledge about different perspectives of wine. You can manage and promote sustainable alcohol sales within restaurant and hospitality business.

Prerequisites

You know the basics related to the manufacture of different alcoholic beverages, their serving methods and matching food and beverages. You are familiar with the basics of systematic sensory evaluation technique of beverages.

Sustainability in Beverages MMPD3000 and/or WSET-viinikurssi MP00BU29