Advanced Wine course (MMPD3300)

Advanced Wine course (MMPD3300-3003), 30.01.2023 – 17.05.2023,
5 cr (ZJA23KM, ...) — Face-to-face + -
Language of instruction

Finnish

Timing

30.01.2023 - 17.05.2023

Lecturer(s)

Kimmo Aho, Elisa Närhi

Planned learning activities, teaching methods and guidance

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

Learning materials and recommended literature

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

Campus

Main Campus

Exam dates and re-exam 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. (not translated)

Learning assignments and 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. (not translated)

Enrollment

01.11.2022 - 05.01.2023

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 (not translated)
Groups
- ZJA23KM
- MPT21S1
Seats

0 - 25

Assessment methods

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. (not translated)

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Face-to-face

Unit

School of Business

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.

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

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

0-5

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.

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.

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.

Advanced Wine course, 5 cr - MMPD3300

Upcoming implementations