Restaurant's beverage productsLaajuus (5 cr)

Objective

To know the basic ingredients, production methods and producing areas for the different alcoholic beverages. To have an understanding about the importance of alcoholic beverages for the restaurant business. To have a basic level of systematic sensory evaluation technique of beverages.

Content

The factors affecting the style, quality and price of wines.
The factors affecting the style, quality and price of wines.
The main wine producing countries and grape varieties.
Most popular styles of wines, beers and strong alcoholic beverages.
The sustainable approach to alcoholic beverages as whole.

Qualifications

-

Assessment criteria, satisfactory (1)

1 student knows the subject poorly. (S)he does not have a clear understanding about the importance of the wine and other alcoholic beverages for the hospitality business.

2 Student knows the subject satisfactory. (S)he has a basic understanding for the importance of the wine and other alcoholic beverages for the hospitality business.

3 Student's knowledge or skills are on a good level. (S)he understands the importance of the wine and other alcoholic beverages for the hospitality business.

4 student's knowledge and skills are on a very good level. One knows how to implement the knowledge and understands the subject as a whole.

5 student has a high-level of knowledge and skills about the subject and (s)he has an ability to implement the knowledge into the subject very detailed.

3 credit WSET Level 2 50 question multiple choice test weights 70% and
the remaining 2 credits are assessed by a group assignment weighting 30% on a final assessment.