Harmony of food and beverages (5 cr)

Objective

You show familiarity with a variety of wines and beers, the wine making and beer brewing processes and serving for customers. You are able to assess the compatibility of food and beverages and basic flavours with sensory evaluation methods. You are able to design and prepare a variety of meals, as well as recommend and sell suitable drinks for different occasions.

Content

What is the difference between various types of beer and wine and how to combine them with dishes? Which elements of food and beverages support each other and create a harmony of tastes? What kinds of methods are used to evaluate the harmony of food and beverages? How do you choose suitable drinks for different meals and occasions? How do you plan the selection of beverages based on business idea? How do you carry out a beer or wine tasting?

Course material

Material and litteratur suggestions in Moodle:
e-material: Wine Production and Quality (2)by Grainger, Keith, Tattersall, Hazel
http://winefolly.com
alko.fi
Garret Oliver The brewmaster´s table

Study forms and methods

Scheduled track:
AC - info week 40 ( 2 hours).
AC - lessons week 45 ( 2 hours).
Contact lessons 26-27.11.2018 ( 16 hours) in Mikkeli. Presentations.
Case work 2-3 cr.

Independent track:
Please contact teacher.

Blended track:
Please contact teacher.

Student workload

AC and contact lessons and presentation of wine or beer style combined with food. 2 cr
Case work: beer, wine, cider dequstation/tasting for customers, beverage for a menu, beverage list for a restaurant etc. 3 cr.

Assessment criteria, approved/failed

a.student is not able to use professional bevarage vocabulary and concepts in different situations
b.is not able to use information sources
d.is not able to work with customers, target groups according to te requirements
f.is not able to work in team

Evaluation scale

1-5

Assessment criteria, good (3)

Student can a.use professional terminology and concepts proficiently in different situations b. evaluate information sources critically. c. evaluate operations in customer, user and target group situations. d. promote the goal-oriented operation of your team.

Assessment methods and criteria

Self evaluation.Feedback from other students and teacher ( presentation).

Assessment criteria, fail (0)

a.student is not able to use professional bevarage vocabulary and concepts in different situations
b.is not able to use information sources
d.is not able to work with customers, target groups according to te requirements
f.is not able to work in team

Assessment criteria, satisfactory (1-2)

Student can
a.use professional bevarage vocabulary and concepts in different situations
b. use the basic techniques of searching information in specific situations and justify the use of information sources.
d. work together with customers, users and target groups according to the re-quirements of the situation
f. work in teams in a goal-oriented way

Assessment criteria, good (3-4)

Student can
a.use professional beverage vocabulary and concepts in an expert way in different situations
b. look for information in the key information sources of the field
d. evaluate operations in customer, user and target group situations
f. promote teams’ goal-oriented operations in pare and team works

Assessment criteria, excellent (5)

Student can
a. use professional beverage vocabulary and concepts extensively and proficiently in dif-ferent situations
b.justify their information sources in a versatile and critical way
d. promote and develop operations in customer, user and target group situations.
f. manage and develop team operations in pare and team works

Qualifications

Beverages and legislation, Professional food production