Kansainvälinen ruoka-, viini- ja tapakulttuuri (5 cr)

Evaluation scale

0-5

Objective

The students understand the significance of etiquette in an increasingly international world by comparing their own national etiquette with that of other countries. The students can identify the wine types of different countries by studying their character, use and sensory evaluation. They can apply and combine regional food and wine cultures. They understand the challenges of preserving and developing culinary and wine cultures in modern society. They know the customs related to the selection, preparation and consumption of food, as well as their backgrounds in different cultures.

Content

National and international customs. Wine production methods and different wine types. Handling, serving and selecting wine for a meal. The basics of food and wine matching. Selecting food and wine in the various regional food cultures.

Materials

Alko Oy. 2005. Viiniä aterialla; Opas viinin ja ruoan liittoon. Salminen, K. Aittoniemi, A. & Yliniemi, M. 2000. Bisnesetiketti: liike-elämäntapa- ja ruokakulttuuri. Edita.Karmavuo, R. & Lihtonen, J. 2002. Viini ja ruoka- opas makujen harmoniaan. Helsinki: Tammi The price list and website of Alko

Completion alternatives

Assignments, sensory evaluations, food and wine culture event

Student workload

Lectures 30 h Group study 50 h Independent study 50 h

Assessment criteria, satisfactory (1)

1-2 student recognizes differences in etiquettes and cultures as well as national gastronomical differences.
3-4 the student understands the differences in etiquette, cultures, gastronomy and also takes this into the practice.
5 the student applies ones knowledge about the differences in etiquette, cultures and gastronomy well in practice. The student can critically consider ones relationship with different cultures in a multicultural environment.

Qualifications

-

Further information

Tasting fee