History of Gastronomy and Classical Meals
| Structure Type: | Study unit |
|---|---|
| Code: | RHV9018 |
| Type: | Optional / x |
| Curriculum: | H-VV 2008 |
| Level: | Continuing Education etc. |
| Credits: | 3 cr |
| Responsible Teacher: | Salomaa, Kirsi |
| Language of Instruction: | Finnish |
Learning Outcomes
The students get acqainted with the most important milestones in gastronomique history. He / She knows the most famous people and knows their acivments in restaurant buisness. The students can explain some of the classical serving. He / she knows different gastronomical associations and understand their imoportance as a part of gastronomy development.
Student's Workload
Total load of the course: 81 h
Prerequisites / Recommended Optional Courses
No prerequistes.
Contents
Develoment of Gastronomy. The most important chefs. Classical servces. Different gastronomical associations.
Recommended or Required Reading and Other Learning Resources/Tools
Knuutila Maarit, 2010. Kauha ja kynä Keittokirjjen kulttuurihistoria. SKS.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Virtual studies 100 %.
Assessment Criteria
Passed
The students identify the central parts in gastronomical history. He / she can explain some of the calssical services.
Assessment Methods
Passed / Failed
Assignments.
Learning diary.