Gastronomy of Beverages (5 cr)

Objectives (course unit)

Student:
- acts in matters relating to licensing responsibly and as required by legislation in the field
- identify different types of drinks and understand the perspectives of the sustainable development of the beverage product
- part of customer-driven drinking planning, product prospectus
- part of gastronomic servers serving both the main principles of food and drink
- knows local and international beverages and knows how to recommend and declare beverages in accordance with the objectives of the business idea
- observe the allergens of beverage products and good hygiene

Content (course unit)

WHAT kind of beverages are served in the licensed restaurants?
WHY do the gastronomic etiquette and legislation guide serving alcohol beverages in the restaurant?
HOW can food and drinks successfully combined?
HOW do berries and drinking be developed in the field of trends, accountability and profitability?

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

Can be defined as defining the basic concepts of drinking products, issuing key legislation and responsibility considerations.
The student is able to list different drinking products and serving them.
The student recognizes a gastronomic label as part of the design, pricing and serving of drinks and drinking.
The student works supported and guided.

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

The student knows the different types of drinking products and knows the gastronomic label, sustainability aspects of beverages, and the importance of legislation.
The student plans, pricing, recommends and serves drinks.
The student is able to combine dishes and drinks in different business ideas according to the principles of profitable business. The student chooses the most appropriate approach to different options and justifies its choice.

Assessment criteria, excellent (5) (course unit)

The student knows the different types of beverage products, understands the importance of the associated gastronomic label and legislation.
The student plans, pricing, recommends and serves drinks with customer-oriented and choices.
The student combines dishes and drinks with each other in accordance with the Gastronomical principles compatible with its business idea. The student is looking for and experiencing different ways of working and options.
The student understands the trends, accountability and profitability as part of beverage product and flexibility.
The student is actively seeking to promote sustainable development and responsible action.

Location and time

Catering Studio, periodi 3:ssa torstaisin pääsääntöisesti klo 9-15, paitsi viimeisellä kerralla 8-16. Lisäksi mahdollisesti järjestetään yksi viinitasting asiakkaille 30.1.2025 klo 15-20 (varmistuu myöhemmin).

Exam schedules

Tentti 20.2.2025.
Uusintatentin ajankohta sovitaan opintojakson aikana.

Assessment methods and criteria

1. Juomalista-analyysi ja -trendit (tiimi-/paritehtävä, 0-5, 20 %)

2. Viinimaa ja tasting -tehtävä (tiimi-/paritehtävä, 0-5, 50 %)

2. Tentti ja ammatillinen osallistuminen (yksilö, 0-5, yhteensä 30 %, josta tentti 20 % ja amm.os. opettajan tekemä arviointi 10 %) 

4. Viinipäiväkirja (yksilötehtävä, hyväksytty/täydennettävä)

Opintosuorituskohtaiset arviointikriteerit löytyvät Moodlesta.

Assessment scale

0-5

Teaching methods

Luennot
Harjoitukset
Tehtävät
Tentti

Learning materials

Sovitaan opintojakson aloituksessa.

Student workload

Opintojakson laajuus on 5 op, joka tarkoittaa 135 h opiskelijan työtä.
Lähiopetus 42 h, itsenäinen opiskelu 93 h.

Content scheduling

Lähiopetus toteutetaan 4. periodissa torstaisin Catering Studiossa.

Torstai 9.1.2025 klo 9-15
Torstai 16.1.2025 klo 9-15
Torstai 23.1.2025 klo 9-15
Torstai 30.1.2025 klo 9-15, klo 15-21 Viinitasting -asiakastilaisuus (varmistuu tammikuun alussa)
Torstai 13.2.2025 klo 8-16
Torstai 20.2.2025 klo 8-16

Completion alternatives

Ei valinnaisia suoritustapoja.

Practical training and working life cooperation

Yhteistyö Behind Bars -yrityksen, Konttorin sekä Catering Studion kanssa.