Basics of Wine and Other Alcoholic Beverages (5cr)

Objective

The students know the basics of wines and other alcoholic beverages in different countries, their production and sensory assessment.
They are able to serve and recommend different alcoholic beverages.
The student learns the basics of beverage managements

Content

The factors affecting the style, quality and price of wines.
The main wine producing countries and grape varieties.
Fortified and sparkling wines, strong alcoholic beverages.
Beers and ciders

Qualifications

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Assessment criteria, satisfactory (1)

3 credit WSET Level 2 test to be assessed by following criteria 23 points for 1, 27 points for 2, 32 points for 3, 37 points for 4 and 44 points for 5.
The remaining 2 credits are assessed by a group assignment weighting 1/3 on a final assessment.
1-2 student knows the subject satisfactory. (S)He does not have a clear understanding about the importance of the wine and other alcoholic beverages for the hospitality business. 3-4 student's knowledge and skills are on a good level. One knows how to implement the knowledge and understands the subject as a whole. 5 student has a high-level of knowledge about the subject and (s)he has an ability to implement the knowledge into the subject very detailed.