English
09.01.2023 - 19.03.2023
Lecturing
Sensory assessment
Self-study
Group working
Cocktail preparation
Exam
Wine and Spirit Education Trust 3 minutes Wine School videos
Aho, Kimmo; Autti, Niko &; Siitonen, Timo. 2009. Mikosta mestariksi –baarityön käsikirja
Aho, Kimmo & Salminen, Samu. 2013. Kaikkien aikojen drinkit
Lehtinen, Anikó. 2014. Yks olut
Salmi, Mikko. 2019. Olut!: kotimaiset panimot ja oluet
Company visits
Main Campus
Exam date will be agreed when the course begins
135 h in total, of which:
48 h classroom learning
87 h other student work
Wines
Mild beverages and brewery products
Strong alcoholic beverages and cocktails
Non alcoholic beverages
Sustainability as a whole phenomenon in beverage production
0 - 20
Avoin amk 3
vaihto-opiskelijat 2 (not translated)
Bachelor's Degree Programme in Service Business
Face-to-face
School of Business
English
09.01.2023 - 19.03.2023
Webinars
Sensory assessment
Self-study
Group working
Exam
Study materials are in the virtual Moodle environment:
- Study materials and tasting practices
- Videos
- Assignments
Bartley, T. (2015). Looking behind the label: Global industries and the conscientious consumer. Indiana University Press. E-book.
Wine and Spirit Education Trust 3 minutes Wine School videos
Aho, Kimmo; Autti, Niko &; Siitonen, Timo. 2009. Mikosta mestariksi –baarityön käsikirja
Aho, Kimmo & Salminen, Samu. 2013. Kaikkien aikojen drinkit
Lehtinen, Anikó. 2014. Yks olut
Salmi, Mikko. 2019. Olut!: kotimaiset panimot ja oluet
The exam date is agreed at the beginning of the course.
.
One credit corresponds to an average of 27 hours of work, which means that the load of five credits is 135 hours:
12 h webinars
123 h independent and group work
Main themes:
Wines
Mild beverages and brewery products
Strong alcoholic beverages and cocktails
Non alcoholic beverages
Sustainability as a whole phenomenon in beverage production
The admission procedures are described in the degree rule and the study guide. The teacher of the course will give you more information on possible specific course practices.
0 - 35
Avoin amk 3
vaihto-opiskelijat 2 (not translated)
Bachelor's Degree Programme in Service Business
Online learning
5 cr
School of Business
English
03.10.2022 - 21.12.2022
Lecturing
Sensory assessment
Self-study
Group working
Cocktail preparation
Learning diary
Peer evaluation
Study materials are in the Moodle environment:
- Lecture materials
- Videos
- Assignments
Bartley, T. (2015). Looking behind the label: Global industries and the conscientious consumer. Indiana University Press. E-book.
Wine and Spirit Education Trust 3 minutes Wine School videos
Aho, Kimmo; Autti, Niko &; Siitonen, Timo. 2009. Mikosta mestariksi –baarityön käsikirja
Aho, Kimmo & Salminen, Samu. 2013. Kaikkien aikojen drinkit
Lehtinen, Anikó. 2014. Yks olut
Salmi, Mikko. 2019. Olut!: kotimaiset panimot ja oluet
Company visits
During the course, you will get to know the topics through guest lecturers working in working life.
Main Campus
There is no exam in the course
135 h in total, of which:
48 h classroom learning
87 h group and independent work
During the course, group work is carried out, in which a responsible restaurant concept is created and the corresponding beverage list plan with justifications.
The student evaluates his/her own learning in the learning diary throughout the course, especially on the basis of the contents of the sensory evaluation lectures.
01.08.2022 - 25.08.2022
Main themes:
Wines
Mild beverages and brewery products
Strong alcoholic beverages and cocktails
Non alcoholic beverages
Sustainability as a whole phenomenon in beverage production
Credit transfer (substitution and inclusion).
Identification and recognition of otherwise acquired skills.
Studying.
More detailed instructions can be found in the degree rule and in the study guide.
0 - 30
Evaluation from scale 0-5 consists of group assignment and learning diary:
1. Group assignment (70 %)
2. Learning diary (30%)
Bachelor's Degree Programme in Service Business
Face-to-face
School of Business