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Marriage of Food and Wine (3 cr)

Code: KMR0577-3001

General information

Enrollment

16.11.2020 - 10.01.2021

Timing

08.03.2021 - 07.05.2021

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

  • Finnish

Degree programmes

  • Bachelor's Degree Programme in Hotel and Restaurant Management

Teachers

  • Jukka Moilanen

Scheduling groups

  • Toteutuksen opetusryhmä 1 (Size: 0. Open UAS: 0.)
  • Toteutuksen opetusryhmä 2 (Size: 0. Open UAS: 0.)

Groups

  • HOMA19
    Bachelor's Degree Programme in Tourism and Hospitality Management 19S, Lappeenranta
  • HOTRA19R
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus S19, ravintolan liikkeenjohto, Lappeenranta
  • LLPREX20SH
  • HOTRA19H
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus S19, hotellin liikkeenjohto, Lappeenranta

Small groups

  • Toteutuksen opetusryhmä 1
  • Toteutuksen opetusryhmä 2

Learning outcomes

.

Implementation and methods of teaching

Contact and virtual 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)

Grade 1

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.