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Basics of Wine and Other Alcoholic Beverages (5 op)

Toteutuksen tunnus: MMPD2350-0K0M4

Toteutuksen perustiedot


Ajoitus
01.01.2020 - 31.07.2020
Toteutus on päättynyt.
Opintopistemäärä
5 op
Lähiosuus
5 op
Toteutustapa
Lähiopetus
Yksikkö
Liiketoimintayksikkö
Opetuskielet
englanti
Koulutus
Matkailu- ja palveluliiketoiminta (AMK)
Opettajat
Kimmo Aho
Ryhmät
MRE18SA
Matkailu- ja palveluliiketoiminta
MRE18SB
Matkailu- ja palveluliiketoiminta
Opintojakso
MMPD2350
Toteutukselle MMPD2350-0K0M4 ei löytynyt varauksia!

Arviointiasteikko

0-5

Tavoitteet

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 be able to produce analytical tasting notes of wines using
industry recognized tasting terms.
Is able to reflect one's own learning process.

Sisältö

The factors affecting the style, quality and price of wines.
The main wine producing countries and grape varieties.
Most important styles of wines, strong alcoholic beverages, beer and cider.
Sustainable approach to alcoholic beverages as whole.

Oppimateriaalit

A relevant material to wines is included in the study package. Additional material will be announced at the beginning of the course.

Toteutuksen valinnaiset suoritustavat

Exam, assignment and active participation in teaching. Reflecting learning.

Opiskelijan ajankäyttö ja kuormitus

Lectures 30 h (1 cr) Group work 27 h (1 cr) Independent study78 h (3 cr)

Arviointikriteerit, tyydyttävä (1)

1 student knows the subject poorly. 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 or 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.

3 credit WSET Level 2 with 50 question multiple choice test weights 70% and
the remaining 2 credits are assessed by a group assignment weighting 30% on a final assessment.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.

Esitietovaatimukset

-

Lisätiedot

A study pack and WSET exam costs 160 €. Course is compulsory for the Sustainable Gastronomy oriented students. Other students are welcome if the course is not fully-booked.

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