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Marriage of Food and WineLaajuus (3 cr)

Code: AL00CC19

Credits

3 op

Objective

Aim for the course is to find the harmony between food and wine. Taste as a sense. Important Wine regions, typical grapes and their characters, wine making process.

Enrollment

20.11.2023 - 12.01.2024

Timing

18.03.2024 - 03.05.2024

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Complementary competence, Bachelor's
Teachers
  • Jukka Moilanen
Scheduling groups
  • Harjoitukset (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPRHOTRA22S
  • LLABTO23-24
  • LLPREX24KH
Small groups
  • Practice

Learning outcomes

Aim for the course is to find the harmony between food and wine. Taste as a sense. Important Wine regions, typical grapes and their characters, wine making process.

Assessment scale

1-5

Enrollment

21.11.2022 - 15.01.2023

Timing

10.03.2023 - 26.04.2023

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
  • Jukka Moilanen
Scheduling groups
  • Harjoitus R 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPREX23KH
  • LLABTO23H
  • LLPRHOTRA21S
  • LLPRHOMA21S
Small groups
  • Practise R 1

Learning outcomes

Aim for the course is to find the harmony between food and wine. Taste as a sense. Important Wine regions, typical grapes and their characters, wine making process.

Implementation and methods of teaching

Contact lectures, professional visits/visitors, practical work in the kitchen and restaurant, working in GastroBar Saimaa, exam and assignments.

Timing and attendance

Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.

Learning material and recommended literature

Teaching aids to be informed in the beginning of the course.

Working life cooperation

Working in GastroBar Saimaa.

Exam retakes

Moodle exam. Date for Moodle exam ja re-exam dates will be informed in the beginning of the course.

Learning environment

Campus, GastroBar Saimaa and e-learning.

Contents

Wine tasting and assessment with and without food. We are going to test different taste components with different kind of wines.

What do you need to know when you are planning wine for food and vice versa?

Assessment scale

1-5

Failed (0)

Continuous evaluation on scale 0-5

Assessment criteria: level 1 (assessment scale 1–5)

Identifies and understands the main principles of the sense of tastes and the harmony of Food and Wine

Identifies the needs of customers

Assessment criteria: level 3 (assessment scale 1–5)

Students are able to create menus and knows basic ideas of food and wine pairing

Assessment criteria: level 5 (assessment scale 1–5)

Active participation to lectures, profitability in Menu planning, in exam showes their knolige and motivation of Marriage of Food and Wine. Takes responsibilities in planning of customer service situations in GastroBar Saimaa.

Enrollment

19.11.2021 - 09.01.2022

Timing

01.01.2022 - 31.05.2022

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
  • Complementary competence, Bachelor's
Teachers
  • Jukka Moilanen
Scheduling groups
  • Harjoitus R 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO22H
  • LLPRHOTRA20S
Small groups
  • Harjoitus R 1

Learning outcomes

Aim for the course is to find the harmony between food and wine. Taste as a sense. Important Wine regions, typical grapes and their characters, wine making process.

Implementation and methods of teaching

Contact lectures, professional visits/visitors, practical work in the kitchen and restaurant, working in GastroBar Saimaa, exam and assignments.

Timing and attendance

Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.

Learning material and recommended literature

Teaching aids to be informed in the beginning of the course.

Working life cooperation

Working in GastroBar Saimaa.

Exam retakes

Moodle exam. Date for Moodle exam ja re-exam dates will be informed in the beginning of the course.

Learning environment

Campus, GastroBar Saimaa and e-learning.

Contents

Wine tasting and assessment with and without food. We are going to test different taste components with different kind of wines.

What do you need to know when you are planning wine for food and vice versa?

Assessment criteria

Continuous evaluation on scale 0-5

Assessment scale

1-5

Assessment criteria: level 1 (assessment scale 1–5)

Identifies and understands the main principles of the sense of tastes and the harmony of Food and Wine

Identifies the needs of customers

Assessment criteria: level 3 (assessment scale 1–5)

Students are able to create menus and knows basic ideas of food and wine pairing

Assessment criteria: level 5 (assessment scale 1–5)

Active participation to lectures, profitability in Menu planning, in exam showes their knolige and motivation of Marriage of Food and Wine. Takes responsibilities in planning of customer service situations in GastroBar Saimaa.