Sustainability in Beverages (MMPD3000)

Sustainability in Beverages (MMPD3000-3001), 25.10.2021 – 17.12.2021,
5 cr (MPT20S1, ...) — Face-to-face + -
Language of instruction

English

Timing

25.10.2021 - 17.12.2021

Lecturer(s)

Elisa Närhi

Planned learning activities, teaching methods and guidance

Lecturing
Sensory assessment
Self-study
Group working
Assignment
Exam

Learning materials and recommended literature

Some of the following literature should be used for the group assignment:

Bernstein, Joshua M. 2013. The complete beer course: boot camp for beer geeks: From novice to expert in twelve tasting classes
Goodman, Elizabeth ; Kuniavsky, Mike ; Moed, Andrea. 2012. Observing the user experience: A practitioner's guide to user research; especially Chapters 4 and 9
Gillham, Bill. Continuum 2008. Observation techniques
Katsigris, Costas ; Thomas, Chris. 2007. The bar & beverage book
Oliver, Garrett ; Tillman, Denny. 2005. The brewmaster's table : discovering the pleasures of real beer with real food
Regan, Gary. 2003. The Joy of mixology

Schultz, Schuyler ; Zien, Peter. 2012. Beer, food, and flavor: tasting, pairing, and the culture of craft beer
Stone, Herbert ; Sidel, Joel L. 2004. Sensory Evaluation Practices (e-book available)
The Oxford companion to beer. 2012.

Finns might check also the following:
Aho, Kimmo; Autti, Niko &; Siitonen, Timo. 2009. Mikosta mestariksi –baarityön käsikirja
Aho, Kimmo & Salminen, Samu. 2013. Kaikkien aikojen drinkit
Aho, Kimmo; Liikanen, Ville & Vitikka, Mika. 2019. Minä menen Kämpiin takaisin: cocktaileja ja tarinoita Kämpin baarista
Lehtinen, Anikó. 2014. Yks olut
Lehtinen, Anikó & Markus, Maria. 2019. Olutreissu : matkaopas oluiden maailmaan
Salmi, Mikko. 2019. Olut!: kotimaiset panimot ja oluet

Campus

Main Campus

Learning assignments and student workload

This 5 cr course is structured so that 3 cr is about wines and 2 about other alcoholic beverages. Totaling workload is 135 hours, including 34 hours of lecturing/ classroom work and 101 hours individual work and group working.

Enrollment

02.08.2021 - 05.09.2021
Groups
- MPT20S1
- MPT21VS
Alternative learning methods

As an alternative you can do MMPD3000-3001 online. However, the online course will not give you eligibility for participating WSET exam.

Seats

0 - 20

Assessment methods

vaihto-opiskelijat 2

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Face-to-face

Unit

Liiketoimintayksikkö
Sustainability in Beverages (MMPD3000-3002), 10.01.2022 – 23.03.2022,
5 cr (MPT20SM) — Online learning + -
Language of instruction

English

Timing

10.01.2022 - 23.03.2022

Lecturer(s)

Elisa Närhi

Planned learning activities, teaching methods and guidance

Lecturing online (webinars and tastings)
Sensory assessment
Self-study
Group working
Assignment
Exam

Learning materials and recommended literature

Recommended literature:
Grainger, K., & Tattersall, H. 2016. Wine production and quality. E-book. Wiley Blackwell 2016. 2nd edition.
Puckette, M., &; Hammack, Justin, Wine folly: the essential guide to wine. Avery 2015.
Stone, Herbert ; Sidel, Joel L. 2004. Sensory Evaluation Practices (e-book available)
Regan, Gary. 2003. The Joy of mixology
Bernstein, Joshua M. 2013. The complete beer course: boot camp for beer geeks: From novice to expert in twelve tasting classes
Katsigris, Costas ; Thomas, Chris. 2007. The bar & beverage book
Oliver, Garrett ; Tillman, Denny. 2005. The brewmaster's table : discovering the pleasures of real beer with real food
Schultz, Schuyler ; Zien, Peter. 2012. Beer, food, and flavor: tasting, pairing, and the culture of craft beer
The Oxford companion to beer. 2012.

Literature for the observation:
Gillham, Bill. Continuum 2008. Observation techniques.
Goodman, Elizabeth ; Kuniavsky, Mike; Moed, Andrea. 2012. Observing the user experience: A practitioner's guide to user research; especially Chapters 4 and 9

Additional material in Finnish:
Aho, Kimmo; Autti, Niko &; Siitonen, Timo. 2009. Mikosta mestariksi –baarityön käsikirja
Aho, Kimmo & Salminen, Samu. 2013. Kaikkien aikojen drinkit
Aho, Kimmo; Liikanen, Ville & Vitikka, Mika. 2019. Minä menen Kämpiin takaisin: cocktaileja ja tarinoita Kämpin baarista
Lehtinen, Anikó. 2014. Yks olut
Lehtinen, Anikó & Markus, Maria. 2019. Olutreissu : matkaopas oluiden maailmaan
Salmi, Mikko. 2019. Olut!: kotimaiset panimot ja oluet

Additional material:
Online learning materials, videos, blogs and podcasts

Learning assignments and student workload

This 5 cr course consist of 3 cr about wines and 2 cr about other alcoholic beverages. Total workload is 135 hours, including online lecturing, individual work and group working.
Groups
- MPT20SM
Alternative learning methods

This 5 cr course consist of 3 cr about wines and 2 cr about other alcoholic beverages.
3cr of wines is mandatory to all students, and 2cr of other beverages is optional, yet highly recommended

Seats

0 - 35

Assessment methods

Avoin amk 2

vaihto-opiskelijat 2

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Online learning

Share of virtual studies

5 cr

Unit

Liiketoimintayksikkö
Sustainability in Beverages (MMPD3000-3003), 25.10.2021 – 17.12.2021,
5 cr (ZJA21SM, ...) — Face-to-face + -
Language of instruction

English

Timing

25.10.2021 - 17.12.2021

Lecturer(s)

Elisa Närhi

Planned learning activities, teaching methods and guidance

Lecturing
Sensory assessment
Self-study
Group working
Assignment
Exam

Learning materials and recommended literature

Some of the following literature should be used for the group assignment:

Bernstein, Joshua M. 2013. The complete beer course: boot camp for beer geeks: From novice to expert in twelve tasting classes
Goodman, Elizabeth ; Kuniavsky, Mike ; Moed, Andrea. 2012. Observing the user experience: A practitioner's guide to user research; especially Chapters 4 and 9
Gillham, Bill. Continuum 2008. Observation techniques
Katsigris, Costas ; Thomas, Chris. 2007. The bar & beverage book
Oliver, Garrett ; Tillman, Denny. 2005. The brewmaster's table : discovering the pleasures of real beer with real food
Regan, Gary. 2003. The Joy of mixology

Schultz, Schuyler ; Zien, Peter. 2012. Beer, food, and flavor: tasting, pairing, and the culture of craft beer
Stone, Herbert ; Sidel, Joel L. 2004. Sensory Evaluation Practices (e-book available)
The Oxford companion to beer. 2012.

Finns might check also the following:
Aho, Kimmo; Autti, Niko &; Siitonen, Timo. 2009. Mikosta mestariksi –baarityön käsikirja
Aho, Kimmo & Salminen, Samu. 2013. Kaikkien aikojen drinkit
Aho, Kimmo; Liikanen, Ville & Vitikka, Mika. 2019. Minä menen Kämpiin takaisin: cocktaileja ja tarinoita Kämpin baarista
Lehtinen, Anikó. 2014. Yks olut
Lehtinen, Anikó & Markus, Maria. 2019. Olutreissu : matkaopas oluiden maailmaan
Salmi, Mikko. 2019. Olut!: kotimaiset panimot ja oluet

Campus

Main Campus

Learning assignments and student workload

This 5 cr course is structured so that 3 cr is about wines and 2 about other alcoholic beverages. Totaling workload is 135 hours, including 34 hours of lecturing/ classroom work and 101 hours individual work and group working.

Enrollment

02.08.2021 - 05.09.2021
Groups
- ZJA21SM
- MPT20S1
- MPT21VS
Alternative learning methods

As an alternative you can do MMPD3000-3001 online. However, the online course will not give you eligibility for participating WSET exam.

Seats

0 - 20

Assessment methods

Avoin amk 2 + kumppanuusorganisaatioiden opiskelijat via avoin amk

vaihto-opiskelijat 2

Degree Programme

Bachelor's Degree Programme in Service Business

Mode of delivery

Face-to-face

Unit

Liiketoimintayksikkö
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To know the basic ingredients, production methods and producing areas for the most important alcoholic beverages. To be able to provide information and advice about the alcoholic beverages to customers and staff in hospitality business and alcohol sales. To understand the sustainability issues relating to alcoholic beverages. To be able to produce analytical tasting notes of wines using industry recognized tasting terms. To be able to reflect one's own learning process. Most important styles of wines, strong alcoholic beverages, beers and ciders. Sustainable approach to alcoholic beverages as whole.

Most important grape varieties, wine producing areas and wine styles.
Basic knowledge about brewery products ans strong alcoholic beverages.
Sustainability relating to production of different alcoholic beverages.

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

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