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

TAMK Catering Studio
On Fridays from 9 AM to 4 PM in March-April 2025

Exam schedules

Exam

Assessment methods and criteria

Provincial Task (teamwork, 0-5, in total 40 %)

Professional Participation (individual, 0-5, in total 30 %)

Exam (individual, 0-5, in total 30 %)

The task-specific assessment criteria can be found in the course's Moodle.

Assessment scale

0-5

Teaching methods

- lectures
- exercises
- practical work
- team work
- nature tour
- exam

Learning materials

The study material will be agreed upon at the beginning of the course (Moodle).

Student workload

Contact teaching 49 h
Individual and team work 86 h

Content scheduling

Lectures are held on Fridays

Friday 7.3.2025 at 9.00-15.00 Catering Studio
Friday 14.3.2025 at 9.00-15.00 Catering Studio
Friday 21.3.2025 at 9.00-15.00 Catering Studio
Friday 28.3.2025 at 9.00-15.00 Catering Studio
Friday 4.4.2025 at 9.00-15.00 Catering Studio
Friday 11.4.2025 at 9.00-15.00 Catering Studio
Friday 25.4.2025 at 9.00-15.00 Catering Studio

Further information

NOTE: 12 Finnish speaking students and 13 English speaking students (Hospitality Management) will be selected to the course in enrolment order!
You must take your place by attending the very first contact day 7th March 2025 at 9 in Catering Studio. Otherwise you may lose your place.