Finnish Cuisine and Customs (5 cr)

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

No exam

Evaluation methods and criteria

assingnmets and activity

Teaching methods

- lectures
- exercises
- practical work

Learning materials

Will be deliverred during the lectures, in tabula

Student workload

Contact teaching 37h, individual and team work 98h

Completion alternatives

Must be discussed with teacher beforehand

Practical training and working life cooperation

None

International connections

International teams

Further information

NOTE: 10 finnish speaking students and 10 english speaking students are selected in enrolment order! You must take your place by attending the very first contact day 19th January. Otherwise you may lose your place.
Contact days: 19.1 9-14, 26.1 10-16, 2.2 10-16, 16.2 10-14, 23.2 10-16, 9.3 10-16 and 16.3 10-15 (presentations)

Assessment criteria - satisfactory (1-2) (Not in use, Look at the Assessment criteria above)

Students know Finnish cuisine as part of folklore. Students are capable of planning and implementing some folksy feasts in the group.

Assessment criteria - good (3-4) (Not in use, Look at the Assessment criteria above)

Students know the significance of Finnish cuisine as part of folklore. Students are capable of planning and implementing folksy feasts in the group.

Assessment criteria - excellent (5) (Not in use, Look at the Assessment criteria above)

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.