Food and wine (3 cr)
Code: CA00BS78-3003
General information
Enrollment
11.10.2021 - 19.12.2021
Timing
10.01.2022 - 31.03.2022
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Ilkka Latomäki
Responsible person
Jukka Kauppila
Student groups
-
RESTO20
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.