Finnish Cuisine and Customs (5 cr)
Code: V387-5-3003
General information
- Enrolment period
- 29.07.2013 - 29.10.2013
- Registration for the implementation has ended.
- Timing
- 01.11.2013 - 16.12.2013
- Implementation has ended.
- Credits
- 5 cr
- Local portion
- 4 cr
- Virtual portion
- 1 cr
- Mode of delivery
- Blended learning
- Unit
- Hospitality Management
- Campus
- TAMK Main Campus
- Teaching languages
- English
- Seats
- 8 - 15
- Degree programmes
- Degree Programme in Service Management, students who began in 2013 or earlier
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.
Assessment scale
0-5
Teaching methods
- lectures
- assigment
- kitchen work (one day)
Learning materials
- you will get course material at beginning of the course
Further information
Friday 1.11.2013 time 08.00-11.00
Friday 8.11.2013 time 08.00-11.00
Friday 15.11.2013 time 08.00-11.00
Friday 22.11.2013 time 08.00-11.00
Friday 29.11.2013 time 08.00-11.00
Friday 13.12.2013 time 08.00-15.00
It could be some changes in timetable.