Gastronomy of Beverages (5cr)

Objectives (course unit)

Responsibility, legislation and gastronomy are in a central role in planning drink lists, combining food and beverages, and taking industry trends into account.

Student:
- serves alcoholic beverages responsibly and as required by legislation
- identifyes different types of drinks and understands the perspectives of the sustainable development of beverages
- knows customer-oriented drink list design and product pricing
- knows gastronomic serving methods and the main principles of combining food and drink
- knows local and international beverage trends and knows how to recommend and serve drinks according to the goals of the business idea
- takes into account allergens in 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 steer serving alcohol beverages in the restaurant?
HOW can food and drinks successfully combined?
HOW are beverage products and the beverage list developed taking into account industry trends, responsibility and profitability?

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

The student can define the basic concepts related to beverage products, the key legislation related to alcohol consumption, and the aspects of responsibility.
The student is able to list the various beverage products and their serving methods.
The student recognizes gastronomic etiquette as part of the planning, pricing and serving of drinks and drink menus.
The student works with support and guidance.

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

The student knows the different types of beverage products and knows the gastronomic etiquette related to beverages, sustainability aspects and the importance of legislation.
The student plans, prices, recommends and serves drinks.
The student knows how to combine food and drinks in various business ideas according to the principles of profitable business. The student chooses the most suitable procedure from the different options and justifies his choice.

Assessment criteria, excellent (5) (course unit)

The student knows the different types of beverage products, understands the meaning of gastronomic etiquette and legislation related to them.
The student plans, prices, recommends and serves drinks customer-oriented and justifying their choices.
The student combines foods and drinks according to gastronomic principles, applying the business idea. The student searches for and tries out different methods of operation and alternatives.
The student understands trends, responsibility and profitability as part of beverage product and menu planning.
The student actively strives to promote sustainable and responsible activities.

Location and time

Periodissa 3 maanantaisin klo 9-15. Resto Lab G0-08, G0-09 ja G0-10.

Assessment methods and criteria

1. Juomalista-analyysi ja -trendit (tiimi-/paritehtävä, 0-5, 30 %)

2. Viinimaa ja tasting -tehtävä (tiimi-/paritehtävä, 0-5, 40 %)

2. Tentti (yksilö, 30 %)

4. Viinipäiväkirja (yksilö, hyväksytty/täydennettävä)

Opintosuorituskohtaiset arviointikriteerit löytyvät Moodlesta.

Assessment scale

0-5

Teaching methods

Luennot
Harjoitukset
Tehtävät
Tentti

Learning materials

Sovitaan opintojakson aloituskerralla (Moodle).

Student workload

Opintojakson laajuus on 5 op, joka tarkoittaa 135 h opiskelijan työtä. Työn kuormittavuus voi vaihdella osaamisestasi riippuen.

Lähiopetus 48, itsenäinen opiskelu 88 h.

Content scheduling

Opintojakson lähiopetus pidetään Resto Labin ravintolasalissa.pääsääntöisesti maanantaisin klo 9-15.

12.01.2026 09.00 - 15.00
19.01.2026 09.00 - 15.00
26.01.2026 09.00 - 15.00
02.02.2026 09.00 - 15.00
09.02.2026 09.00 - 15.00
16.02.2026 09.00 - 15.00

Completion alternatives

Ei valinnaisia suoritustapoja.

Practical training and working life cooperation

Yhteistyö Pitkän päivän illan ja Olutravintola Konttorin kanssa.