English
09.01.2023 - 19.03.2023
Lecturing
Sensory assessment
Self-study
Group working
Cocktail preparation
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
Company visits
Main Campus
There is no exam in the course
135 h in total, of which:
48 h classroom learning
87 h other student 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.
01.11.2022 - 05.01.2023
Wines
Beer and cider
Mild and strong alcoholic beverages and cocktails
Low and 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 - 20
Evaluation from scale 0-5 consists of group assignment and learning diary:
1. Group assignment (70 %)
2. Learning diary (30%)
Open UAS 3
Exchange students 2
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
Learning diary
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
There is no exam in the course
One credit corresponds to an average of 27 hours of work, which means that the load of five credits is 135 hours:
16 h webinars
119 h independent and group 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.
01.11.2022 - 05.01.2023
Main themes:
Wines
Beer and cider
Mild and strong alcoholic beverages and cocktails
Low and 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
Evaluation from scale 0-5 consists of group assignment and learning diary:
1. Group assignment (70 %)
2. Learning diary (30%)
Open UAS 3
Exchange students 2
Bachelor's Degree Programme in Service Business
Online learning
5 cr
School of Business