Gastronomy of food and beveragesLaajuus (5 cr)

Objective

You understand the importance of food and drink as part of food tourism products and know the top products of different tourist areas in Finland.
You know the beverage categories and the factors influencing their sensory characteristics and context of use.
You know the gastronomic factors in combining drink and food.
You are able to design a food tourism beverage package.
You know the principles of alcoholic beverage sourcing and food and beverage menu development.

Content

What is the role of food and drink in experiential tourism?
What are the top food tourism products in Finland's different tourist areas?
What are the main beverage categories and the factors and contexts of use that influence their sensory characteristics?
How do you combine food and drink, taking into account gastronomic factors?
How do you design a beverage package for a food tourism product?
What are the principles of responsible food and drink menu development and sourcing of alcoholic beverages?

Evaluation

Students can
a. use professional vocabulary and concepts in an expert way in different situations.
b. assess information sources critically.
c. work as team members in work-related expert duties and identify and describe the problems of the professional field.
d. assess operations in customer, user and target group situations.
e. choose appropriate models, methods, software and techniques according to the purpose and justify these choices.
g. apply critically the ethical principles of the professional field in different situations.