Sustainability in Beverages (5cr)

Materials

Some of the following literature should be used for the group assignment:

Bernstein, Joshua M. 2013. The complete beer course: boot camp for beer geeks: From novice to expert in twelve tasting classes
Goodman, Elizabeth ; Kuniavsky, Mike ; Moed, Andrea. 2012. Observing the user experience: A practitioner's guide to user research; especially Chapters 4 and 9
Gillham, Bill. Continuum 2008. Observation techniques
Katsigris, Costas ; Thomas, Chris. 2007. The bar & beverage book
Oliver, Garrett ; Tillman, Denny. 2005. The brewmaster's table : discovering the pleasures of real beer with real food
Regan, Gary. 2003. The Joy of mixology


Schultz, Schuyler ; Zien, Peter. 2012. Beer, food, and flavor: tasting, pairing, and the culture of craft beer
Stone, Herbert ; Sidel, Joel L. 2004. Sensory Evaluation Practices (e-book available)
The Oxford companion to beer. 2012.

Finns might check also the following:
Aho, Kimmo; Autti, Niko &; Siitonen, Timo. 2009. Mikosta mestariksi –baarityön käsikirja
Aho, Kimmo & Salminen, Samu. 2013. Kaikkien aikojen drinkit
Aho, Kimmo; Liikanen, Ville & Vitikka, Mika. 2019. Minä menen Kämpiin takaisin: cocktaileja ja tarinoita Kämpin baarista
Lehtinen, Anikó. 2014. Yks olut
Lehtinen, Anikó & Markus, Maria. 2019. Olutreissu : matkaopas oluiden maailmaan
Salmi, Mikko. 2019. Olut!: kotimaiset panimot ja oluet

Evaluation scale

0-5

Completion alternatives

As an alternative you can do MMPD3000-3001 online. However, the online course will not give you eligibility for participating WSET exam.

Further information

vaihto-opiskelijat 2

Student workload

This 5 cr course is structured so that 3 cr is about wines and 2 about other alcoholic beverages. Totaling workload is 135 hours, including 34 hours of lecturing/ classroom work and 101 hours individual work and group working.

Assessment criteria, satisfactory (1)

1 student knows the subject partly. S/he does not have a clear understanding about the importance of the alcoholic beverages for the hospitality business.
2 Student knows the subject satisfactory. S/he has a basic understanding for the importance of the alcoholic beverages for the hospitality business.

Assessment criteria, good (3)

3 Student's knowledge and skills are on a good level. S/he understands the importance of the 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.

Assessment criteria, excellent (5)

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.

Teaching language

en

Teaching methods

Lecturing
Sensory assessment
Self-study
Group working
Assignment
Exam

Number of ECTS credits allocated

5

Content

Most important grape varieties, wine producing areas and wine styles.
Basic knowledge about brewery products, strong alcoholic beverages, and non-alcoholic beverages.
Sustainability relating to production of different alcoholic beverages.

Objective

To know the basic ingredients, production methods and producing areas for the most important alcoholic and non-alcoholic beverages.

To be able to provide information and advice about the alcoholic and non-alcoholic beverages to customers and staff in hospitality business and alcohol sales.

To understand the sustainability issues relating to alcoholic and non-alcoholic beverages.

To be able to produce analytical tasting notes of wines using industry recognized tasting terms.

To be able to reflect one's own learning process.