Sustainability in Beverages (5 cr)

Evaluation scale

0-5

Objective

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.

Materials

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

Completion alternatives

As an alternative you can do MMPD3000-3001 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 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.

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.

Further information

Avoin amk 2 + kumppanuusorganisaatioiden opiskelijat via avoin amk
vaihto-opiskelijat 2