Sustainability in Beverages (5cr)

Materials

Recommended literature:
Grainger, K., & Tattersall, H. 2016. Wine production and quality. E-book. Wiley Blackwell 2016. 2nd edition.
Puckette, M., &; Hammack, Justin, Wine folly: the essential guide to wine. Avery 2015.
Stone, Herbert ; Sidel, Joel L. 2004. Sensory Evaluation Practices (e-book available)
Regan, Gary. 2003. The Joy of mixology
Bernstein, Joshua M. 2013. The complete beer course: boot camp for beer geeks: From novice to expert in twelve tasting classes
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
Schultz, Schuyler ; Zien, Peter. 2012. Beer, food, and flavor: tasting, pairing, and the culture of craft beer
The Oxford companion to beer. 2012.

Literature for the observation:
Gillham, Bill. Continuum 2008. Observation techniques.
Goodman, Elizabeth ; Kuniavsky, Mike; Moed, Andrea. 2012. Observing the user experience: A practitioner's guide to user research; especially Chapters 4 and 9

Additional material in Finnish:
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

Additional material:
Online learning materials, videos, blogs and podcasts

Evaluation scale

0-5

Completion alternatives

This 5 cr course consist of 3 cr about wines and 2 cr about other alcoholic beverages.
3cr of wines is mandatory to all students, and 2cr of other beverages is optional, yet highly recommended

Further information

Avoin amk 2
vaihto-opiskelijat 2

Virtual portion

5

Student workload

This 5 cr course consist of 3 cr about wines and 2 cr about other alcoholic beverages. Total workload is 135 hours, including online lecturing, 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 online (webinars and tastings)
Sensory assessment
Self-study
Group working
Assignment
Exam

Location and time

Online course

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.