Study Guide

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.

Location and time

The study course's face-to-face teaching is carried out in the Restaurant Catering Studio in the 4nd period.

Assessment scale

0-5

Teaching methods

Lectures
Exercises
Practical Work
Team Work

Learning materials

Course materials
Other material is agreed upon at the beginning of the study period.

Student workload

Contact teaching 41 h
Individual and team work 94 h

Content scheduling

Classroom training days at Catering Studio mainly:

Thursday 9 of March 2023 from 1 pm to 5 pm
Friday 17 of March 2023 from 12 pm to 6 pm
Friday 31 of March 2023 from 2 pm to 6 pm
Friday 14 of April 2023 from 12 pm to 6 pm
Friday 21 of April 2023 from 9 am to 2 pm ( Attention! Class room H4-07 )
Friday 28 of April 2023 from 9 am to 2 pm
Friday 5 of May 2023 from 9 am to 3 pm

International connections

International exchange students participate in the course.

Further information

25 students are accepted for the course: half restonomy students and half exchange students in order of registration.
The study period starts on Thursday 9.3. at 1 pm ( Catering Studio G0-08 ), when you have to be there. Otherwise, the place can be given to the next person in the registration queue.

During the study period, you need clothes and work shoes suitable for kitchen work.