Basics of Wine and Other Alcoholic Beverages (5 cr)

Evaluation scale

0-5

Objective

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.

Content

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.

Location and time

Online course between 16.1. and 8.3.2021.

Course includes two webinars, schedule as follows:
Webinar 1: 28.1.2021, 17 - 19 hrs
Webinar 2: 18.2.2021, 17 - 19 hrs

Materials

Suggested reading material:

Johnson, Hugh & Robinson Jancis. 2013. The world atlas of wine.
Puckette, Madeline & Hammack, Justin. 2015. Wine folly -The essential guide to wine
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
Regan, Gary. 2003. The Joy of mixology
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
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
Lehtinen, Aniko. 2014. Yks olut

Teaching methods

Course is online course that includes webinars and independent studies based on literature

Employer connections

Students with relevant hospitality or alcohol business experience or education might be eligible for of the recognition of prior learning. Please consult the teacher in charge of the course.

Exam schedules

Course includes an online exam

Completion alternatives

There is a possibility participate this course on a class room as well. Classroom course allows student to participate on Wine and Spirit Education Trust's certified Level 2 Award in Wines course and test.

Student workload

5 credit course equals a work of 135 hours. Online work such as webinars are 10 hours and independent work is 125 hours.

Assessment criteria, satisfactory (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.

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.

Qualifications

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