Café Products Attractively (5 cr)
Code: V394-5-3002
General information
- Enrolment period
- 29.07.2013 - 03.01.2014
- Registration for the implementation has ended.
- Timing
- 10.01.2014 - 07.03.2014
- Implementation has ended.
- Credits
- 5 cr
- Virtual portion
- 1 cr
- Mode of delivery
- Blended learning
- Unit
- Hospitality Management
- Campus
- TAMK Main Campus
- Teaching languages
- Finnish
- Seats
- 10 - 25
- Degree programmes
- Degree Programme in Service Management, students who began in 2013 or earlier
- Teachers
- Taija Karhe
- Person in charge
- Taija Karhe
- Small groups
- Avoin (Size: 2 . Open UAS : 2.)
- Small groups
- Avoin
- Course
- V394-5
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 methods and criteria
-käytännön työskentely
-harjoitustehtävät
-aktiivinen osallistuminen
Assessment scale
0-5
Teaching methods
-lähiopetus
-esitelmät
-harjoitustehtävät|
-kenttätyöskentely
-tutustumiskäynnit
Learning materials
sovitaan kurssin alkaessa
Student workload
Kurssi on lähiopetusta
Further information
Kurssi alkaa periodissa 3 10.1.2014 klo 9 ja päättyy 7.3.2014