Basics of Wine and Other Alcoholic Beverages (5 cr)

Evaluation scale

0-5

Content scheduling

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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

JAMK University of Applied Sciences, Rajakatu campus, C112
22.10. 16:00-19:00
23.10. 16:00-18:30
24.10. 10.00-16:00
28.10. 17:00-20:00
31.10. 10:00-16:00
4.11. 16:00-21:00
5.11. 16:00-21:00
11.11. 17:00-20:00
16.11 10:00-11:00 test

Materials

Course has a material fee of 80 euros, which includes WSET Level 2 Award in Wines study pack and WSET Exam for the wines.

Additionally, 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

Teaching methods

Lecturing
Sensory assessment
Self-study
group working
Assignment
Exam

Employer connections

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Exam schedules

WSET exam on Monday 16.11. at 10-11.
Resit for JAMK credits anytime on February 2021 onwards on JAMK Exam Studio, possibility for WSET will be arranged on spring 2021 with 60 euros resit-fee.

International connections

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Completion alternatives

As an alternative you can do MMPD2350-3001 online. However, the online course will not give you eligibility for participating WSET exam.

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.

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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Further information

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