World of Wines and BeersLaajuus (5 cr)

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.

Assessment criteria, excellent (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.

Assessment criteria, satisfactory (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

Further information

Opintojakso toteutetaan syksyllä seuraavasti luokkatilassa TA1 1L159:
ti 3.9., klo 15.30-17.30
ti 10.9., klo 15.30-17.30
ti 17.9., klo 15.30-17.30
ti 24.9., klo 15.30-17.30
ti 1.10., klo 15.30-17.30
ti 8.10., klo 15.30-17.30
ti 22.10., klo 15.30-17.30
ti 29.10., klo 15.30-17.30
ti 5.11, klo 15.30-17.30

Execution methods

Teaching is face-to-face teaching at the times indicated in the work schedule. Part of the teaching is organized in Kajaani as contact teaching and part through Teams. As a rule, it is not possible to participate in Kajaani's contact teaching days remotely. Lectures are not recorded.

Accomplishment methods

The course includes lectures and practical sensory exercises. Passing the course requires doing the given exercises and participating in the final exam. The course requires 135 hours of student work. The course does not include an alternative method of completion, but previous competence can be recognized and acknowledged.