Kahvilatuotteet kauniisti (5 cr)

Content (course unit)

Type of course: Elective

Level of course: Elective studies

Objective of course:
Students acquaint themselves with the history of coffee and café culture and they can prepare special coffees. They can develop confectionery and baking products for the needs of business world and take the aesthetic of the products into consideration.

Course contents:
WHAT aesthetics and trends make in cafe products and the cafe environment?
WHY is product development important for marketed products and how is it implemented?
HOW does cafe culture have developed from history to today?
HOW do I make a pop up cafe?

- history of coffee and cafe culture
- preparation of special coffees
- preparation of confectionary products and bakeries
- esthetics

Teaching methods:
- lectures
- practical exercises
- study visits

Assessment methods:
- exercises
- working in practice
- active participation

Prerequisites:
-

Required / recommended reading:
- Peltomäki. S., Välimäki P.A., Minni, R. & Koponen, P. 1997. Laatua leivontaan.
- Heinonen, J., Jouppila. K.& Salovaara, H. Kondiittorin käsikirja.
- Avotie, A. 1993. Värioppia ja sommittelua ruokaan.
- Avotie, A. 1991. Värioppia ja sommittelua ruokaan - keittokirja.

Name of lecturer: Taija Karhe

Year of study:
1-3

Semester
autumn or spring

Language of instruction
Finnish

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

Satisfactory (1-2)
The student recognizes phenomena and basic concepts related to cafe 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 (3-4)
The student is able to structure the café culture and carry out café activities in the chosen environment. The student is able to choose the most appropriate course of action from the various options and justify his / her choice. The student assumes responsibility and commits himself / herself to the activities of the group.

Assessment criteria, excellent (5) (course unit)

Excellent (5)
The student understands the issues that have influenced the development of café culture on a wide scale and do pop up cafes.
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.

Assessment scale

0-5

Teaching methods

lähiopetus|esitelmät|harjoitustyöt

Student workload

Kurssi on lähiopetusta

Further information

Ajankohta
Tunnit ovat lukujärjestyksen mukaan, aloitus 25.1 klo 16.30.
Tunnit pidetään Koulukatu 18

Oppimistavoitteet
Opiskelija osaa suunnitella ja valmistaa myyviä tuotteita kahvilatarjontaan.
Opiskelija tietää erikoiskahvit ja osaa valmistaa niitä.
Opiskelija ymmärtää tilasomistamisen merkityksen asiakkaan viihtymisessä ja elämysten kokemisessa.

Toteutustapa
Kurssi toteutetaan kontaktiopetuksena ja se sisältää keittiötyöskentelyä (leivontaa ja kahvien valmistusta).