Cultures and CustomsLaajuus (6 cr)

Content

Type of course: Optional

Level of course: Professional studies

Objective of course:
Students understand the characteristics of national and international dominant cultures.
Students recognise the significance of them and the effects of values and stereotypes on human actions. Students understand habits related to different cuisines and are able to use them as an assistence when organising customer gatherings.

Course contents:
Modul 1 Multi-ethnicity in working life (3 cr)
- intercultural communication
- immigrants, traditional minorities in Finland and expatriate Finns
- multi-ethnicity at workplace
- living in a foreign culture

Modul 2 International cuisine and customs (4 cr)
- exotic raw materials and cooking methods
- the world's religions
- international customs

Teaching methods:
- lectures
- exercises
- working in practice
- reading group

Assessment methods:
- exercises
- working in practice
- reading group
- examination

Year of study
2-3

Semester
autumn or spring

Language of instruction:
Finnish

Required / recommended reading:
Forsander, A., Ekholm, E. & Hautaniemi, P. 2001. Monietnisyys, yhteiskunta ja työ. Helsinki: Yliopistopaino
Hofstede, G. 1993. Kulttuurit ja organisaatiot. Mielen ohjelmointi. Suom. R. Liljamo. Juva: WSOY.
Liebkind, K. (toim.) 2000. Monikulttuurinen Suomi. Etniset suhteet tutkimuksen valossa. Tampere: Gaudeamus.
Partanen, R. 2002. Maahanmuuttajien ravitsemusneuvonta. Helsinki: Dieettimedia Oy.
Scollon, R. (Ed.). 2000. Intercultural Communication. Oxford: Blackwell.
Salo-Lee, L., Malmberg. R. & Halinoja, R. 1998. Me ja muut. Kulttuurienvälinen viestintä. Helsinki: YLE-Opetuspalvelut.
Yliniemi, M., Salminen, K. & Aittoniemi, A. 2000. Bisnesetiketti, liike-elämän tapa- ja ruokakulttuuri. Helsinki: Edita

Prerequisites
-

Name of lecturer(s):
Taija Karhe