From Classics to Trends (6cr)

Objectives

Opiskelija syventää ruoanvalmistuksen ja viinituntemuksen tietojaan ja harjaannuttaa taitojaan käsittämään vaativammatkin aihealueet. Opiskelija osaa toimia juhlatilaisuuksissa etiketin vaatimalla tavalla.

Content

Type of course
Compulsory

Level of course
Professional studies

Objective of course
Students will deepen their knowledge in cooking and wines. Furthermore they practise their skills in more demanding sections and can act in festive occasions as the etiquette requires.

Course contents
-different eras´ effect on cooking in restaurants, serving drinks and customs
-trends
-as customers in festive occasions

Teaching methods
-lectures
-independent exercises
-practical exercises

Assessment methods
-active participation in contact teaching 1/3
-passed independent exercises on time 1/3
-exam 1/3

Prerequisites
No prerequisites

Required/Recommended reading
Mäkelä E.&Sillanpää, M. 2000. Talon Tapaan; Suomalaisten keittiömestareiden 50 vuotta
Sillanpää, M. 2003. Säännöstelty huvi.

Name of lecturer(s)
Ms Arja Luiro
Mr Petteri Tikkanen

Year of study
Third year

Semester
Autumn

Language of instruction
Finnish