Study Guide

Content (course unit)

Type of course: Elective

Level of course: Elective studies

Objective of course:
Students understand the significance of Finnish cuisine as part of folklore.
Students are capable of planning and implementing folksy feasts according to the customer´s needs.

Course contents:
- history of cuisine and customs
- folksy feasts
- traditional dishes

Teaching methods:
- lectures
- exercises
- practical work

Assessment methods:
- exercises
- practical work
- active participation

Required / recommended reading:
Sillanpää, M. 2000. Happamasta makeaan. Jyväskylä: Gummerus Kirjapaino Oy.
Mäkelä, J., Palojoki, P. & Sillanpää, M. 2003. Ruisleivästä pestoon. Porvoo: WS Bookweel Oy.
Other reading will be agreed on at the beginning of the course

Prerequisites
-

Name of lecturer(s):
Sami Salonen, Taija Karhe

Year of study
1-3

Semester
autumn or spring

Language of instruction:
Finnish / English

Assessment criteria, satisfactory (1-2) (course unit)

Satisfactory
The student recognizes phenomena and basic concepts related to Finnish food culture.
The student performs the given tasks, but she/he cannot always justify her/his choices.
The student examines and evaluates issues mainly from her/his own point of view.

Assessment criteria, good (3-4) (course unit)

Good
The student is able to structure the relationships between phenomena and basic concepts related to Finnish food culture.
The student is able to choose the most appropriate way of working and justify her/his choice.
The student takes responsibility and commits her-/himself to the activities of the group in addition to her/his own activities.

Assessment criteria, excellent (5) (course unit)

Excellent
The student understands the issues that have influenced the development of Finnish food culture on a wide scale.
The student is able to find different ways of working and solutions and to justify her/his choices.
The student is able to act responsibly, flexibly and with commitment to the needs and requirements of the community.

Exam schedules

Exam 25.4.2024

Assessment methods and criteria

Provincial Task (teamwork, 0-5, in total 40 %)

Professional Participation (individual, 0-5, in total 30 %)

Exam (individual, 0-5, in total 30 %)

The task-specific assessment criteria can be found in the course's Moodle.

Assessment scale

0-5

Teaching methods

- lectures
- exercises
- practical work
- team work
- nature tour
- exam

Student workload

Contact teaching 48 h
Individual and team work 87 h

Content scheduling

Lectures are held on Thursdays and Fridays.

Thursday 7.3.2023 at 9.00-15.00 Catering Studio 
Friday 15.3.2023 at 9.00-15.00 Catering Studio  
Friday 22.3.2023 at 9.00-15.00 Catering Studio 
Thursday 28.3.2023 at 9.00-15.00 Catering Studio
Thursday 4.4.2013 at 9.00-15.00 Catering Studio
Thursday 11.4.2023 at 9.00-15.00 Catering Studio
Thursday 25.4.2023 at 9.00-15.00 Exam and Nature Trip to Ahlman

Further information

NOTE: 10 Finnish speaking students and 10 English speaking students (Hospitality Management) will be selected to the course in enrolment order!
You must take your place by attending the very first contact day 7th March at 9 in Catering Studio. Otherwise you may lose your place.

Content (course unit)

Type of course: Elective

Level of course: Elective studies

Objective of course:
Students understand the significance of Finnish cuisine as part of folklore.
Students are capable of planning and implementing folksy feasts according to the customer´s needs.

Course contents:
- history of cuisine and customs
- folksy feasts
- traditional dishes

Teaching methods:
- lectures
- exercises
- practical work

Assessment methods:
- exercises
- practical work
- active participation

Required / recommended reading:
Sillanpää, M. 2000. Happamasta makeaan. Jyväskylä: Gummerus Kirjapaino Oy.
Mäkelä, J., Palojoki, P. & Sillanpää, M. 2003. Ruisleivästä pestoon. Porvoo: WS Bookweel Oy.
Other reading will be agreed on at the beginning of the course

Prerequisites
-

Name of lecturer(s):
Sami Salonen, Taija Karhe

Year of study
1-3

Semester
autumn or spring

Language of instruction:
Finnish / English

Assessment criteria, satisfactory (1-2) (course unit)

Satisfactory
The student recognizes phenomena and basic concepts related to Finnish food culture.
The student performs the given tasks, but she/he cannot always justify her/his choices.
The student examines and evaluates issues mainly from her/his own point of view.

Assessment criteria, good (3-4) (course unit)

Good
The student is able to structure the relationships between phenomena and basic concepts related to Finnish food culture.
The student is able to choose the most appropriate way of working and justify her/his choice.
The student takes responsibility and commits her-/himself to the activities of the group in addition to her/his own activities.

Assessment criteria, excellent (5) (course unit)

Excellent
The student understands the issues that have influenced the development of Finnish food culture on a wide scale.
The student is able to find different ways of working and solutions and to justify her/his choices.
The student is able to act responsibly, flexibly and with commitment to the needs and requirements of the community.

Location and time

The study course's face-to-face teaching is carried out in the Restaurant Catering Studio in the 2nd period.

Assessment scale

0-5

Teaching methods

Lectures
Exercises
Practical Work
Team Work

Learning materials

Course materials
Other material is agreed upon at the beginning of the study period.

Student workload

Contact teaching 40 h
Individual and team work 95 h

Content scheduling

Classroom training days at Catering Studio mainly:

Wednesday 25 of October 2023 from 12-17
Wednesday 1 of November 2023 from 12-18
Wednesday 8 of November 2023 from 15-20
Wednesday 15 of November 2023 from 12-18
Wednesday 22 of November 2023 from 12-18
Wednesday 29 of November 2023 from 12-18
Wednesday 13 of December 2023 from 14-20

International connections

International exchange students participate in the course.

Further information

25 students are accepted for the course: half restonomy students and half exchange students in order of registration.
The study period starts on Wednesday 25.10. at 12.00 ( Catering Studio G0-08 ), when you have to be there. Otherwise, the place can be given to the next person in the registration queue.

During the study period, you need clothes and work shoes suitable for kitchen work.

Content (course unit)

Type of course: Elective

Level of course: Elective studies

Objective of course:
Students understand the significance of Finnish cuisine as part of folklore.
Students are capable of planning and implementing folksy feasts according to the customer´s needs.

Course contents:
- history of cuisine and customs
- folksy feasts
- traditional dishes

Teaching methods:
- lectures
- exercises
- practical work

Assessment methods:
- exercises
- practical work
- active participation

Required / recommended reading:
Sillanpää, M. 2000. Happamasta makeaan. Jyväskylä: Gummerus Kirjapaino Oy.
Mäkelä, J., Palojoki, P. & Sillanpää, M. 2003. Ruisleivästä pestoon. Porvoo: WS Bookweel Oy.
Other reading will be agreed on at the beginning of the course

Prerequisites
-

Name of lecturer(s):
Sami Salonen, Taija Karhe

Year of study
1-3

Semester
autumn or spring

Language of instruction:
Finnish / English

Assessment criteria, satisfactory (1-2) (course unit)

Satisfactory
The student recognizes phenomena and basic concepts related to Finnish food culture.
The student performs the given tasks, but she/he cannot always justify her/his choices.
The student examines and evaluates issues mainly from her/his own point of view.

Assessment criteria, good (3-4) (course unit)

Good
The student is able to structure the relationships between phenomena and basic concepts related to Finnish food culture.
The student is able to choose the most appropriate way of working and justify her/his choice.
The student takes responsibility and commits her-/himself to the activities of the group in addition to her/his own activities.

Assessment criteria, excellent (5) (course unit)

Excellent
The student understands the issues that have influenced the development of Finnish food culture on a wide scale.
The student is able to find different ways of working and solutions and to justify her/his choices.
The student is able to act responsibly, flexibly and with commitment to the needs and requirements of the community.

Location and time

The study course's face-to-face teaching is carried out in the Restaurant Catering Studio in the 4nd period.

Assessment scale

0-5

Teaching methods

Lectures
Exercises
Practical Work
Team Work

Learning materials

Course materials
Other material is agreed upon at the beginning of the study period.

Student workload

Contact teaching 41 h
Individual and team work 94 h

Content scheduling

Classroom training days at Catering Studio mainly:

Thursday 9 of March 2023 from 1 pm to 5 pm
Friday 17 of March 2023 from 12 pm to 6 pm
Friday 31 of March 2023 from 2 pm to 6 pm
Friday 14 of April 2023 from 12 pm to 6 pm
Friday 21 of April 2023 from 9 am to 2 pm ( Attention! Class room H4-07 )
Friday 28 of April 2023 from 9 am to 2 pm
Friday 5 of May 2023 from 9 am to 3 pm

International connections

International exchange students participate in the course.

Further information

25 students are accepted for the course: half restonomy students and half exchange students in order of registration.
The study period starts on Thursday 9.3. at 1 pm ( Catering Studio G0-08 ), when you have to be there. Otherwise, the place can be given to the next person in the registration queue.

During the study period, you need clothes and work shoes suitable for kitchen work.

Content (course unit)

Type of course: Elective

Level of course: Elective studies

Objective of course:
Students understand the significance of Finnish cuisine as part of folklore.
Students are capable of planning and implementing folksy feasts according to the customer´s needs.

Course contents:
- history of cuisine and customs
- folksy feasts
- traditional dishes

Teaching methods:
- lectures
- exercises
- practical work

Assessment methods:
- exercises
- practical work
- active participation

Required / recommended reading:
Sillanpää, M. 2000. Happamasta makeaan. Jyväskylä: Gummerus Kirjapaino Oy.
Mäkelä, J., Palojoki, P. & Sillanpää, M. 2003. Ruisleivästä pestoon. Porvoo: WS Bookweel Oy.
Other reading will be agreed on at the beginning of the course

Prerequisites
-

Name of lecturer(s):
Sami Salonen, Taija Karhe

Year of study
1-3

Semester
autumn or spring

Language of instruction:
Finnish / English

Assessment criteria, satisfactory (1-2) (course unit)

Satisfactory
The student recognizes phenomena and basic concepts related to Finnish food culture.
The student performs the given tasks, but she/he cannot always justify her/his choices.
The student examines and evaluates issues mainly from her/his own point of view.

Assessment criteria, good (3-4) (course unit)

Good
The student is able to structure the relationships between phenomena and basic concepts related to Finnish food culture.
The student is able to choose the most appropriate way of working and justify her/his choice.
The student takes responsibility and commits her-/himself to the activities of the group in addition to her/his own activities.

Assessment criteria, excellent (5) (course unit)

Excellent
The student understands the issues that have influenced the development of Finnish food culture on a wide scale.
The student is able to find different ways of working and solutions and to justify her/his choices.
The student is able to act responsibly, flexibly and with commitment to the needs and requirements of the community.

Location and time

The study course's face-to-face teaching is carried out in the Restaurant Catering Studio in the 2nd period on Fridays.

Assessment scale

0-5

Teaching methods

Lectures
Exercises
Practical Work
Team Work

Learning materials

Course materials
Other material is agreed upon at the beginning of the study period.

Student workload

Contact teaching 41 h
Individual and team work 94 h

Content scheduling

Classroom training days at Catering Studio

Friday 28 October 2022 from 9 am to 3 pm
Friday 4 November 2022 from 9 am to 3 pm
Friday 11 November 2022 from 9 am to 3 pm ( Attention: class B2-20)
Friday 18 November 2022 from 9 am to 3 pm
Friday 25 November 2022 from 9 am to 3 pm
Friday 2 December 2022 from 9 am to 3 pm
Friday 9 December 2022 from 9 am to 3 pm

International connections

International exchange students participate in the course.

Further information

25 students are accepted for the course: half restonomy students and half exchange students in order of registration.
The study period starts on Friday 28.10. at 9:00, when you have to be there. Otherwise, the place can be given to the next person in the registration queue.

During the study period, you need clothes and work shoes suitable for kitchen work.

Content (course unit)

Type of course: Elective

Level of course: Elective studies

Objective of course:
Students understand the significance of Finnish cuisine as part of folklore.
Students are capable of planning and implementing folksy feasts according to the customer´s needs.

Course contents:
- history of cuisine and customs
- folksy feasts
- traditional dishes

Teaching methods:
- lectures
- exercises
- practical work

Assessment methods:
- exercises
- practical work
- active participation

Required / recommended reading:
Sillanpää, M. 2000. Happamasta makeaan. Jyväskylä: Gummerus Kirjapaino Oy.
Mäkelä, J., Palojoki, P. & Sillanpää, M. 2003. Ruisleivästä pestoon. Porvoo: WS Bookweel Oy.
Other reading will be agreed on at the beginning of the course

Prerequisites
-

Name of lecturer(s):
Sami Salonen, Taija Karhe

Year of study
1-3

Semester
autumn or spring

Language of instruction:
Finnish / English

Assessment criteria, satisfactory (1-2) (course unit)

Satisfactory
The student recognizes phenomena and basic concepts related to Finnish food culture.
The student performs the given tasks, but she/he cannot always justify her/his choices.
The student examines and evaluates issues mainly from her/his own point of view.

Assessment criteria, good (3-4) (course unit)

Good
The student is able to structure the relationships between phenomena and basic concepts related to Finnish food culture.
The student is able to choose the most appropriate way of working and justify her/his choice.
The student takes responsibility and commits her-/himself to the activities of the group in addition to her/his own activities.

Assessment criteria, excellent (5) (course unit)

Excellent
The student understands the issues that have influenced the development of Finnish food culture on a wide scale.
The student is able to find different ways of working and solutions and to justify her/his choices.
The student is able to act responsibly, flexibly and with commitment to the needs and requirements of the community.

Location and time

4.4. 2022 Start on Moodle
2.5. 2022 Kitchen lessons at 15-20

Assessment methods and criteria

Assessment methods:
- exercises
- active participation

Assessment scale

0-5

Teaching methods

Teaching methods:
- lectures
- exercises

Learning materials

In the Moodle
Hill, A. & Brigdale, M. 2007. Food & cooking of Finland. London: Aquamarine.

Ojakangas, B. 2001. Scandinavian Feasts : Celebrating Traditions throughout the Year. Minneapolis: University of Minnesota Press. (available as an e-book through Andor)

Swallow, D. 2011. CultureShock! Finland : A Survival Guide to Customs and Etiquette. Tarrytown, N.Y.: Marshall Cavendish. (available as an e-book through Andor)

Tanttu, A-M. & Hicks, M. 2007. Northern flavours: food from Finland. Helsinki: Otava.