Food is Art and Experience (5 cr)

Objectives (course unit)

Student:
- combine art, culture and food as an experienced experience experience
- apply and modernize the classic gastronomy
- understand the contact of emotions and identity to food and drink, and can make use of the importance of relevant experiences to the customer
- can take advantage of stories and visual viafeasions in marketing communications

Content (course unit)

What food culture is and what added value of art will bring it to it?
WHY do you need stories and experiences around food, beverages and service?
HOW can food, art and culture be combined as a multi sensory enjoyment for the customer?
HOW can food art and experience be enriched by using the photos, sounds and stories?
HOW do sustainable food choices support the experience of meaningfulness?

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

The student recognizes the concepts and concepts of food, culture and art. The student recognizes stories and experiences.
The student participates in the production of communications and the introduction of story-friendly experiences to the customer.
The student will review and evaluate their activities on their own perspective, taking responsibility for its own performance.

Assessment criteria, good (3-4) (course unit)

The student parses food, culture and art-related issues and knows how to combine them as a whole.
The student tells about products and services, as well as applying stories, visuality and experiences to practice. The student is also aftermarket products and services. He produces high quality content in various channels to promote valuation and sustainable food system.
The student works in co-operation with responsibly and commitment to team activities, developing their interaction skills.

Assessment criteria, excellent (5) (course unit)

The student understands food and art into culture.
The student is creating a variety of stories and experiences in product and service packages, business development, and serving sustainable choices for a customer interestingly and easily.
The student understands the importance of visual vigorous fabrication, the importance of photographic and story as an impact on marketing communications and raising valuation in the field of different networks. He is ideas and produces high quality and innovative content in order to promote a sustainable food system for different channels.
The student is able to cooperate responsibly, flexibly and constructively developing one's own team and stakeholder interaction.

Location and time

Lähitunnit Resto Labissa pääsääntöisesti maanantaisin klo 9-15 tai 8-16. Poikkeuksena misapäivä perjantai 25.4. klo 9-15 ja kurssin päätöstapahtuma 28.4. klo 8-20.

Exam schedules

14.4. klo 9.00-9.45
Uusintatentti Examissa, ajankohta ilmoitetaan varsinaisen tentin jälkeen, jos uusinnalle on tarvetta.

Assessment methods and criteria

Tietopankkitehtävä ja testi (yksilö, tehtävä 20 % ja testi 20 %; yhteensä 40 %, 0—5)

Ruokailukokemuksen muotoilu -projekti; suunnitelma, toteutus, asiakaspalaute, brändimarkkinointi (tiimi, 40 %, 0—5)

Itse- ja vertaisarviointi (yksilö/tiimi, 10 %, 0—5)

Ammatillinen osallistuminen, opettajan tekemä arviointi (yksilö 10 %, 0—5)

Assessment scale

0-5

Teaching methods

Luennot
Käytännön harjoitukset ja asiakastilaisuuden hoitaminen
Kuvataide- ja ruokakuvaustyöpajat
Yritysvierailu
Tiimitehtävät

Learning materials

Sovitaan opintojakson aloituskerralla.

Student workload

Opintojakso on laajuudeltaan 5 op, mikä vastaa n. 135 h työkuormaa. Opintojakson kuormittavuus voi kuitenkin vaihdella esimerkiksi opiskelijan ennakko-osaamisesta riippuen.

Lähiopetusta on 49,5 h ja itsenäistä työskentelyä 85,5 h.

Content scheduling

Opintojakso toteutetaan lähiopetuksena 4. periodissa maanantaisin, huom! poikkeuksena misapäivä perjantai 25.4. Aikataulu on seuraava.

Maanantai 3.3.2025 klo 9-15
Maanantai 10.3.2025 klo 9-11.30
Maanantai 17.3.2025 klo 9-15
Maanantai 24.3.2025 klo 9-15
Maanantai 31.3.2025 klo 8-16
Maanantai 7.4.2025 klo 9-15
Maanantai 14.4.2025 klo 9-15
Perjantai 25.4.2025 9-15
Maanantai 28.4.2025 klo 8-20 Food is Art and Experience -tilaisuuden toteuttaminen

Completion alternatives

Valinnaisia suoritustapoja ei ole.

Practical training and working life cooperation

Yhteistyö kuvataideterapeutti Terttu Roivaksen, valokuvaaja Mikko Ovaskan, Saarioinen Oy:n ja Resto Labin kanssa.

Further information

Opintojakson käytännön harjoitukset tehdään Resto Labissa ja näin ollen tarvitaan ammattikeittiön työvaatteet ja työkengät!