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

Online course, webinars via Zoom including tasting of different beverages

Learning materials and recommended literature

Study materials are in the virtual Moodle environment:
- Study materials and tasting practices of different beverages types
- Videos
- Assignments

Wine and Spirit Education Trust WSET Level 1 Award in Wines study materials
Bartley, T. (2015). Looking behind the label: Global industries and the conscientious consumer. Indiana University Press. E-book.
Cousins et al. (2019). Food and Beverage Management: For the Hospitality, Tourism and Event Industries. Oxford: Goodfellow Publishers. Fifth edition. E-book. Sections 2 & 6.
Girling, R. H., Lanier, P., & Gordy, H. D. (2016). The good company: Sustainability in hospitality, tourism and wine (First edition.). Business Expert Press. E-book.

Teaching methods

Webinars
Sensory assessment and tasting
Learning diary and tasting notes
Self-study
Group working
Self and peer evaluation

Exam dates and retake possibilities

There's a possibility to enroll to the Wine and Spirit Education Trust WSET Level 1 Award in Wines certificate exam, which is held face-to-face at Rajakatu main campus (the exam date will be confirmed at the beginning of the course). The exam consists of 30 multiple choice questions, with 45 minutes time limit. The exam is graded by pass-fail scale, and the student must receive at least 70% correct answers in order to pass the exam. After passing the exam, the student will receive a certificate and a label pin. Re-sit possibilities are arranged twice in an academic year.

International connections

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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:
20 h webinars
115 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:
Sustainability as a whole phenomenon in beverage production
Wines by WSET level 1 study program
Beer and cider
Mild and strong alcoholic beverages and cocktails
Low and non-alcoholic beverages

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.