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
20.11.2024 - 10.01.2025
Timing
03.03.2025 - 25.04.2025
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
Seats
20 - 60
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLPREX25KH
-
LLPRHOTRA23S
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Lecture 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
20.11.2024 - 03.01.2025
Timing
03.03.2025 - 25.04.2025
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
Seats
20 - 60
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
- Lecture 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
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
-
LLABTO23-24EComplementary 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.