Sustainability in Beverages (MMPD3000)

Sustainability in Beverages, 5 cr - MMPD3000

Sustainability in Beverages (MMPD3000-3004), 09.01.2023 – 19.03.2023,
5 cr (ZJA23KM, ...) — Face-to-face + -
Language of instruction

English

Timing

09.01.2023 - 19.03.2023

Lecturer(s)

Tomi Hiltunen

Planned learning activities, teaching methods and guidance

Lecturing
Sensory assessment
Self-study
Group working
Cocktail preparation
Exam

Learning materials and recommended literature

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

Working life cooperation

Company visits

Campus

Main Campus

Exam dates and re-exam possibilities

Exam date will be agreed when the course begins

Learning assignments and student workload

135 h in total, of which:
48 h classroom learning
87 h other student work

Content scheduling

Wines
Mild beverages and brewery products
Strong alcoholic beverages and cocktails
Non alcoholic beverages
Sustainability as a whole phenomenon in beverage production
Groups
- ZJA23KM
- MPT21S1
Seats

0 - 20

Assessment methods

Avoin amk 3

vaihto-opiskelijat 2

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Face-to-face

Unit

School of Business
Sustainability in Beverages (MMPD3000-3006), 03.10.2022 – 21.12.2022,
5 cr (MPT21S1, ...) — Face-to-face + -
Language of instruction

English

Timing

03.10.2022 - 21.12.2022

Lecturer(s)

Elisa Närhi

Planned learning activities, teaching methods and guidance

Lecturing
Sensory assessment
Self-study
Group working
Cocktail preparation
Exam

Learning materials and recommended literature

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

Working life cooperation

Company visits

Campus

Main Campus

Exam dates and re-exam possibilities

The exam date is agreed at the beginning of the course.
.

Learning assignments and student workload

135 h in total, of which:
48 h classroom learning
87 h other student work

Content scheduling

Main themes:
Wines
Mild beverages and brewery products
Strong alcoholic beverages and cocktails
Non alcoholic beverages
Sustainability as a whole phenomenon in beverage production
Groups
- MPT21S1
- ZJA22SM
Seats

0 - 20

Assessment methods

Avoin amk 3

vaihto-opiskelijat 2

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Face-to-face

Unit

School of Business

Opintojakson tavoitteena on oppia tuntemaan tärkeimpien alkoholijuomien perusraaka-aineet, tuotantomenetelmät ja tuotantoalueet.
Opintojakson tavoitteena on myös oppia antamaan tietoa ja neuvoja alkoholijuomista asiakkaille ja henkilökunnalle majoitus- ja ravitsemisalalla ja alkoholin myyntitehtävissä.
Tavoitteena on oppia kestävän kehityksen näkökulmat, jotka liittyvät eri alkoholijuomien tuotantoon ja kaikkiin juomatyyleihin.
Kurssin tavoitteena on oppia aistinvaraisen arvioinnin perusteet ja käyttämään alalla keskeisiä maistelutermejä ja sanastoa sekä reflektoida omaa oppimisprosessia.

Tärkeimmät rypälelajikkeet, viinintuotantoalueet ja viinityylit.
Perustiedot panimotuotteista ja väkevistä alkoholijuomista sekä alkoholittomista juomista.
Kestävän kehityksen näkökulmat, jotka liittyvät eri alkoholijuomien tuotantoon.

0-5

1 student knows the subject partly. S/he does not have a clear understanding about the importance of the alcoholic beverages for the hospitality business.
2 Student knows the subject satisfactory. S/he has a basic understanding for the importance of the alcoholic beverages for the hospitality business.

3 Student's knowledge and skills are on a good level. S/he understands the importance of the alcoholic beverages for the hospitality business.
4 student's knowledge and skills are on a very good level. One knows how to implement the knowledge and understands the subject as a whole.

5 student has a high-level of knowledge and skills about the subject and s/he has an ability to implement the knowledge into the subject very detailed.

Sustainability in Beverages, 5 cr - MMPD3000

Upcoming implementations