World of Wines and BeersLaajuus (5 cr)
Code: AM00BL13
Credits
5 op
Objective
The student identifies different types of wine and beer, learns their production methods and the main production areas, and understands the factors that affect taste, quality and shelf life. The student masters the serving label for wines and beers and becomes acquainted with the wine terminology and organoleptic evaluation.
Understands the importance of food and beverage combinations in building a customer experience.
Content
The main types of wine and beer
Manufacturing methods
Beverage production areas
Serving of beverages
Sustainability
Combining food and drink
Materials
The learning materials are available on Moodle.
Arviointikriteerit, kiitettävä (5)
Can plan customer-oriented beverage service taking into account the perspectives of current trends and can evaluate the development of one's own knowledge/skills.
Assessment criteria, good (3)
Can describe and analyze the taste characteristics of beers and wines and apply their knowledge customer-oriented.
Arviointikriteerit, tyydyttävä (1)
Can taste and recognize different beers and wines and understand the principles of serving them. Identifies the most common beverage trends.
Assessment criteria, approved/failed
Pass/Fail
Enrollment
19.08.2024 - 22.09.2024
Timing
06.08.2024 - 31.10.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Business
Teaching languages
- Finnish
Teachers
- Annamaija Juntunen
Groups
-
VAPVAL2024VAPVAL2024
Objective
The student identifies different types of wine and beer, learns their production methods and the main production areas, and understands the factors that affect taste, quality and shelf life. The student masters the serving label for wines and beers and becomes acquainted with the wine terminology and organoleptic evaluation.
Understands the importance of food and beverage combinations in building a customer experience.
Content
The main types of wine and beer
Manufacturing methods
Beverage production areas
Serving of beverages
Sustainability
Combining food and drink
Materials
The learning materials are available on Moodle.
Evaluation scale
0 - 5
Arviointikriteerit, kiitettävä (5)
Can plan customer-oriented beverage service taking into account the perspectives of current trends and can evaluate the development of one's own knowledge/skills.
Assessment criteria, good (3)
Can describe and analyze the taste characteristics of beers and wines and apply their knowledge customer-oriented.
Arviointikriteerit, tyydyttävä (1)
Can taste and recognize different beers and wines and understand the principles of serving them. Identifies the most common beverage trends.
Assessment criteria, approved/failed
Pass/Fail
Enrollment
01.08.2023 - 30.09.2023
Timing
01.08.2023 - 31.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Business
Teaching languages
- Finnish
Degree programmes
- Bachelor’s Degree in Tourism
Teachers
- Annamaija Juntunen
Groups
-
AMM23KAMM23K
-
AMM22KAMM22K
Objective
The student identifies different types of wine and beer, learns their production methods and the main production areas, and understands the factors that affect taste, quality and shelf life. The student masters the serving label for wines and beers and becomes acquainted with the wine terminology and organoleptic evaluation.
Understands the importance of food and beverage combinations in building a customer experience.
Content
The main types of wine and beer
Manufacturing methods
Beverage production areas
Serving of beverages
Sustainability
Combining food and drink
Evaluation scale
0 - 5
Arviointikriteerit, kiitettävä (5)
Can plan customer-oriented beverage service taking into account the perspectives of current trends and can evaluate the development of one's own knowledge/skills.
Assessment criteria, good (3)
Can describe and analyze the taste characteristics of beers and wines and apply their knowledge customer-oriented.
Arviointikriteerit, tyydyttävä (1)
Can taste and recognize different beers and wines and understand the principles of serving them. Identifies the most common beverage trends.
Assessment criteria, approved/failed
Pass/Fail
Enrollment
17.04.2023 - 30.04.2023
Timing
01.08.2023 - 15.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Business
Teaching languages
- Finnish
Teachers
- Annamaija Juntunen
Groups
-
VAPVAL2023VAPVAL2023
Objective
The student identifies different types of wine and beer, learns their production methods and the main production areas, and understands the factors that affect taste, quality and shelf life. The student masters the serving label for wines and beers and becomes acquainted with the wine terminology and organoleptic evaluation.
Understands the importance of food and beverage combinations in building a customer experience.
Content
The main types of wine and beer
Manufacturing methods
Beverage production areas
Serving of beverages
Sustainability
Combining food and drink
Evaluation scale
0 - 5
Arviointikriteerit, kiitettävä (5)
Can plan customer-oriented beverage service taking into account the perspectives of current trends and can evaluate the development of one's own knowledge/skills.
Assessment criteria, good (3)
Can describe and analyze the taste characteristics of beers and wines and apply their knowledge customer-oriented.
Arviointikriteerit, tyydyttävä (1)
Can taste and recognize different beers and wines and understand the principles of serving them. Identifies the most common beverage trends.
Assessment criteria, approved/failed
Pass/Fail
Enrollment
11.04.2022 - 24.04.2022
Timing
05.09.2022 - 31.12.2022
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Business
Teaching languages
- Finnish
Teachers
- Annamaija Juntunen
Groups
-
VAPVAL2022VAPVAL2022
Objective
The student identifies different types of wine and beer, learns their production methods and the main production areas, and understands the factors that affect taste, quality and shelf life. The student masters the serving label for wines and beers and becomes acquainted with the wine terminology and organoleptic evaluation.
Understands the importance of food and beverage combinations in building a customer experience.
Content
The main types of wine and beer
Manufacturing methods
Beverage production areas
Serving of beverages
Sustainability
Combining food and drink
Evaluation scale
0 - 5
Arviointikriteerit, kiitettävä (5)
Can plan customer-oriented beverage service taking into account the perspectives of current trends and can evaluate the development of one's own knowledge/skills.
Assessment criteria, good (3)
Can describe and analyze the taste characteristics of beers and wines and apply their knowledge customer-oriented.
Arviointikriteerit, tyydyttävä (1)
Can taste and recognize different beers and wines and understand the principles of serving them. Identifies the most common beverage trends.
Assessment criteria, approved/failed
Pass/Fail