Study Guide

Objective

- Student can apply different preparation methods in cooking
- Student is able combine food with different wines and plan a wine menu which supports selected dishes in food menu
- Student knows how region, variety and winemaking process affects the taste of wine
- Student knows the basics of cocktail making and how strong liqueurs and spirits are made
- Student knows the basics of brewing a beer and is able to combine different beers with food

Content

-Winetasting, appearance and pairing wine with food
-Wine regions, wine appellations and varietal differences of grapes
-Preparation methods of food and cocktails
-Beer making, distillation and maturation process of Spirits

Materials

- Hopia, Anu. Kemiaa keittössä
- Oz,Clarke. 2001. Nautittava viini. Mäkelä. Karkkila
- Berglund,J. Rinta-Huumo, A. 2008. VIINISTÄ VIINIIN 2014. Viininystävän vuosikirja.
- Eri keittokirjat
- Muut tunneilla ja verkon kautta välitettävä materiaali

Teaching methods

Practical assignments at Restaurant Prikka, lectures, virtual material

Completion alternatives

None

Student workload

Contact lessons 24 h
Self study 57 h

Content scheduling

Online exam 70 % and active participation during contact lessons

Further information

Material fee for the course is 65 €

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student is able to rationalize wine selections passably by using theories of taste combinations and wine knowledge. Student knows different approaches of how to cook to end up with a desired result. Student has knowledge that different manufacturing processes of different style of beers and spirits exists.

Assessment criteria, good (3)

Student is able to rationalize wine selections moderately by using theories of taste combinations and wine knowledge. Student is able to use different approaches in cooking to end up with a desired result. Student knows the basics of different manufacturing processes of different style of beers and spirits

Assessment criteria, excellent (5)

Student is able to rationalize wine selections adequately by using theories of taste combinations and wine knowledge. Student is able to apply different approaches in cooking to end up with a desired result. Student knows different manufacturing processes of different style of beers and spirits.

Objective

- Student can apply different preparation methods in cooking
- Student is able combine food with different wines and plan a wine menu which supports selected dishes in food menu
- Student knows how region, variety and winemaking process affects the taste of wine
- Student knows the basics of cocktail making and how strong liqueurs and spirits are made
- Student knows the basics of brewing a beer and is able to combine different beers with food

Content

-Winetasting, appearance and pairing wine with food
-Wine regions, wine appellations and varietal differences of grapes
-Preparation methods of food and cocktails
-Beer making, distillation and maturation process of Spirits

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student is able to rationalize wine selections passably by using theories of taste combinations and wine knowledge. Student knows different approaches of how to cook to end up with a desired result. Student has knowledge that different manufacturing processes of different style of beers and spirits exists.

Assessment criteria, good (3)

Student is able to rationalize wine selections moderately by using theories of taste combinations and wine knowledge. Student is able to use different approaches in cooking to end up with a desired result. Student knows the basics of different manufacturing processes of different style of beers and spirits

Assessment criteria, excellent (5)

Student is able to rationalize wine selections adequately by using theories of taste combinations and wine knowledge. Student is able to apply different approaches in cooking to end up with a desired result. Student knows different manufacturing processes of different style of beers and spirits.

Objective

- Student can apply different preparation methods in cooking
- Student is able combine food with different wines and plan a wine menu which supports selected dishes in food menu
- Student knows how region, variety and winemaking process affects the taste of wine
- Student knows the basics of cocktail making and how strong liqueurs and spirits are made
- Student knows the basics of brewing a beer and is able to combine different beers with food

Content

-Winetasting, appearance and pairing wine with food
-Wine regions, wine appellations and varietal differences of grapes
-Preparation methods of food and cocktails
-Beer making, distillation and maturation process of Spirits

Materials

- Hopia, Anu. Kemiaa keittössä
- Oz,Clarke. 2001. Nautittava viini. Mäkelä. Karkkila
- Berglund,J. Rinta-Huumo, A. 2008. VIINISTÄ VIINIIN 2014. Viininystävän vuosikirja.
- Eri keittokirjat
- Muut tunneilla ja verkon kautta välitettävä materiaali

Teaching methods

Practical assignments at Restaurant Prikka, lectures, virtual material

Completion alternatives

None

Student workload

Contact lessons 24 h
Self study 57 h

Content scheduling

Online exam 70 % and active participation during contact lessons

Further information

Material fee for the course is 60 €

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student is able to rationalize wine selections passably by using theories of taste combinations and wine knowledge. Student knows different approaches of how to cook to end up with a desired result. Student has knowledge that different manufacturing processes of different style of beers and spirits exists.

Assessment criteria, good (3)

Student is able to rationalize wine selections moderately by using theories of taste combinations and wine knowledge. Student is able to use different approaches in cooking to end up with a desired result. Student knows the basics of different manufacturing processes of different style of beers and spirits

Assessment criteria, excellent (5)

Student is able to rationalize wine selections adequately by using theories of taste combinations and wine knowledge. Student is able to apply different approaches in cooking to end up with a desired result. Student knows different manufacturing processes of different style of beers and spirits.