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Marriage of Food and Wine (3 cr)

Code: AL00CC19-3002

General information


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

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.