Curricula

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.

Assessment criteria, satisfactory (1)

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.

Assessment criteria, good (3)

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.