Opetussuunnitelmat

Objective

To know the basic ingredients, production methods and producing areas for the most important alcoholic and non-alcoholic beverages.

To be able to provide information and advice about the alcoholic and non-alcoholic beverages to customers and staff in hospitality business and alcohol sales.

To understand the sustainability issues relating to alcoholic and non-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.

Content

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

Location and time

Lectures are held twice a week at C112 Wine and Food lab
Company visits

Oppimateriaali ja suositeltava kirjallisuus

Study materials are in the virtual Moodle environment:
- Study materials and tasting practices of different beverages types
- Videos
- Assignments

Bartley, T. (2015). Looking behind the label: Global industries and the conscientious consumer. Indiana University Press. E-book.
Cousins et al. (2019). Food and Beverage Management: For the Hospitality, Tourism and Event Industries. Oxford: Goodfellow Publishers. Fifth edition. E-book. Sections 2 & 6.
Girling, R. H., Lanier, P., & Gordy, H. D. (2016). The good company: Sustainability in hospitality, tourism and wine (First edition.). Business Expert Press. E-book.
WSET level 1 study program e-Book learning materials

Additional materials in Finnish:
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

Teaching methods

Lecturing
Sensory assessment and tasting
Learning diary and tasting notes
Cocktail preparation
Self-study
Group working
Self and peer evaluation

Employer connections

Company visits

Exam schedules

The WSET level 1 Award in Wines certificate exam is held on Tuesday 23.1.2024 at 13-14:00 hrs at C112 Food & Wine Lab. Certificate exams are ordered from London 2 weeks beforehand.

The exam consists of 30 multiple choice questions. The minimum pass limit is 70% correct answers.

Upon successful completion of the WSET level 1 Award in Wines exam, a student will receive a WSET certificate and a pin. A failed exam can be renewed on the day of the exam held in connection with the next course.

Vaihtoehtoiset suoritustavat

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.

Student workload

One credit corresponds to an average of 27 hours of work, which means that the load of five credits is 135 hours:
48 h lectures including sensory analysis and tasting practices
87 h independent and group work

During the course, group work is carried out, in which a sustainable beverages menu plan is created and presented.

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. There are tasting sessions in each lectures of different beverages themes and categories.

Content scheduling

Main themes:
Sustainability as a whole phenomenon in beverage production
Wines by WSET level 1 study program
Beer and cider
Mild and strong alcoholic beverages and cocktails
Low and non-alcoholic beverages

Further information

There are tasting sessions in each lectures of different beverages themes and categories.

Evaluation from scale 0-5 consists of group assignment and learning diary:
1. Sustainable menu planning group assignment (60 %)
2. Learning diary/tasting notes (40%)

Open UAS 3
Exchange students 2

Evaluation scale

0-5

Arviointikriteerit, tyydyttävä (1-2)

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.

Arviointikriteerit, hyvä (3-4)

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.

Assessment criteria, excellent (5)

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.

Objective

To know the basic ingredients, production methods and producing areas for the most important alcoholic and non-alcoholic beverages.

To be able to provide information and advice about the alcoholic and non-alcoholic beverages to customers and staff in hospitality business and alcohol sales.

To understand the sustainability issues relating to alcoholic and non-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.

Content

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

Location and time

Online course, webinars via Zoom including tasting of different beverages

Oppimateriaali ja suositeltava kirjallisuus

Study materials are in the virtual Moodle environment:
- Study materials and tasting practices of different beverages types
- Videos
- Assignments

Wine and Spirit Education Trust WSET Level 1 Award in Wines study materials
Bartley, T. (2015). Looking behind the label: Global industries and the conscientious consumer. Indiana University Press. E-book.
Cousins et al. (2019). Food and Beverage Management: For the Hospitality, Tourism and Event Industries. Oxford: Goodfellow Publishers. Fifth edition. E-book. Sections 2 & 6.
Girling, R. H., Lanier, P., & Gordy, H. D. (2016). The good company: Sustainability in hospitality, tourism and wine (First edition.). Business Expert Press. E-book.

Additional materials in Finnish:
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

Teaching methods

Webinars
Sensory assessment and tasting
Learning diary and tasting notes
Self-study
Group working
Self and peer evaluation

Exam schedules

There's a possibility to enroll to the Wine and Spirit Education Trust WSET Level 1 Award in Wines certificate exam, which is held face-to-face at Rajakatu main campus (the exam date will be confirmed at the beginning of the course). The exam consists of 30 multiple choice theory questions, with 45 minutes time limit. The exam is graded by pass-fail scale, and the student must receive at least 70% correct answers in order to pass the exam. After passing the exam, the student will receive a certificate and a label pin. Re-sit possibilities are arranged twice in an academic year.

Vaihtoehtoiset suoritustavat

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.

Student workload

One credit corresponds to an average of 27 hours of work, which means that the load of five credits is 135 hours:
20 h webinars
115 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.

Content scheduling

Main themes:
Sustainability as a whole phenomenon in beverage production
Wines by WSET level 1 study program
Beer and cider
Mild and strong alcoholic beverages and cocktails
Low and non-alcoholic beverages

Further information

Evaluation from scale 0-5 consists of group assignment and learning diary:
1. Group assignment (60 %)
2. Learning diary (40%)

Open UAS 3
Exchange students 2

Evaluation scale

0-5

Arviointikriteerit, tyydyttävä (1-2)

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.

Arviointikriteerit, hyvä (3-4)

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.

Assessment criteria, excellent (5)

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.

Objective

To know the basic ingredients, production methods and producing areas for the most important alcoholic and non-alcoholic beverages.

To be able to provide information and advice about the alcoholic and non-alcoholic beverages to customers and staff in hospitality business and alcohol sales.

To understand the sustainability issues relating to alcoholic and non-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.

Content

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

Location and time

Lectures at C112 Wine Lab
Company visits

Oppimateriaali ja suositeltava kirjallisuus

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

Teaching methods

Lecturing
Sensory assessment
Self-study
Group working
Cocktail preparation

Employer connections

Company visits

Exam schedules

There is no exam in the course

Vaihtoehtoiset suoritustavat

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.

Student workload

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.

Content scheduling

Wines
Beer and cider
Mild and strong alcoholic beverages and cocktails
Low and non-alcoholic beverages
Sustainability as a whole phenomenon in beverage production

Further information

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

Evaluation scale

0-5

Arviointikriteerit, tyydyttävä (1-2)

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.

Arviointikriteerit, hyvä (3-4)

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.

Assessment criteria, excellent (5)

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.

Objective

To know the basic ingredients, production methods and producing areas for the most important alcoholic and non-alcoholic beverages.

To be able to provide information and advice about the alcoholic and non-alcoholic beverages to customers and staff in hospitality business and alcohol sales.

To understand the sustainability issues relating to alcoholic and non-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.

Content

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

Location and time

The course is held online during 9.1. - 19.3.2023

Oppimateriaali ja suositeltava kirjallisuus

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

Teaching methods

Webinars
Sensory assessment
Self-study
Group working
Learning diary

Exam schedules

There is no exam in the course

Vaihtoehtoiset suoritustavat

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.

Student workload

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.

Content scheduling

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

Further information

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

Evaluation scale

0-5

Arviointikriteerit, tyydyttävä (1-2)

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.

Arviointikriteerit, hyvä (3-4)

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.

Assessment criteria, excellent (5)

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.

Objective

To know the basic ingredients, production methods and producing areas for the most important alcoholic and non-alcoholic beverages.

To be able to provide information and advice about the alcoholic and non-alcoholic beverages to customers and staff in hospitality business and alcohol sales.

To understand the sustainability issues relating to alcoholic and non-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.

Content

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

Location and time

Lectures at C112 Wine Lab
Company visits

Oppimateriaali ja suositeltava kirjallisuus

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

Teaching methods

Lecturing
Sensory assessment
Self-study
Group working
Cocktail preparation
Learning diary
Peer evaluation

Employer connections

Company visits
During the course, you will get to know the topics through guest lecturers working in working life.

Exam schedules

There is no exam in the course

Vaihtoehtoiset suoritustavat

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.

Student workload

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.

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

Further information

Evaluation from scale 0-5 consists of group assignment and learning diary:
1. Group assignment (70 %)
2. Learning diary (30%)

Evaluation scale

0-5

Arviointikriteerit, tyydyttävä (1-2)

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.

Arviointikriteerit, hyvä (3-4)

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.

Assessment criteria, excellent (5)

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.

Objective

To know the basic ingredients, production methods and producing areas for the most important alcoholic and non-alcoholic beverages.

To be able to provide information and advice about the alcoholic and non-alcoholic beverages to customers and staff in hospitality business and alcohol sales.

To understand the sustainability issues relating to alcoholic and non-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.

Content

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

Location and time

Online course

Oppimateriaali ja suositeltava kirjallisuus

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

Teaching methods

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

Vaihtoehtoiset suoritustavat

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

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.

Further information

Avoin amk 2
vaihto-opiskelijat 2

Evaluation scale

0-5

Arviointikriteerit, tyydyttävä (1-2)

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.

Arviointikriteerit, hyvä (3-4)

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.

Assessment criteria, excellent (5)

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.