Curricula

Objectives

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.

Time and location

The course is held online during 9.1. - 19.3.2023

Learning materials and recommended literature

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 dates and retake possibilities

There is no exam in the course

Alternative completion methods

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 for students

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

Evaluation criteria, satisfactory (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.

Evaluation criteria, good (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.

Evaluation 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.