Student knows the whole picture of the Finnish food culture in it`s many varieties and learns to pick up new ideas for food service development. Student knows how to combine food and wine and is able to plan a menu and pay attention to the food and wine combination. She/He knows the development of gastronomic trends. She/He is able to implement meals using the cultural background, annual festivities and/or gastronomic trends as source of ideas.
Student's Workload
Lectures 30 h
Supervised assignments 20 h
Independent studies 85 h
Prerequisites / Recommended Optional Courses
- No prerequisites
Contents
Food design and management
Food produced in the neighboring areas
Gastronomic trends
Variety created by food culture and annual festivities
Combination of Food and Wine
Recommended or Required Reading
Study material will be announced later.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, visits, practical assingments.
Assessment Criteria
5
Student can analyze the Finnish food culture and development of the gastronomic trends in the context of the international food culture in it`s many varieties and learns to pick up new ideas for food service development.
Student can explain how to combine food and wine and is able to plan a menu and pays attention to the food and wine combination.
She/He is able to implement meals using the cultural background, annual festivities and/or gastronomic trends as source of ideas.
3
Student knows the Finnish food culture and development of the gastronomic trends in the context of the international food culture in it`s many varieties and is able to apply new ideas for food service development.
Student knows how to combine food and wine and is able to plan a menu and pays attention to the food and wine combination.
She/He pays attention to cultural background, annual festivities and/or gastronomic trends when implementing meals.
1
Student recognizes the Finnish food culture and development of the gastronomic trends and knows some trends.
Student knows some principles how to combine food and wine.
She/He recognizes how cultural background, annual festivities and/or gastronomic trends effect to meals planning.