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Front Page > Archived Education > Hotel and Restaurant Business (R-HB) > 2005 > Year 3 > World of Tastes (RBS2201)

World of Tastes

Structure Type: Study unit
Code: RBS2201
Type: Optional obligatory / Basic Studies
Curriculum: R-HB 2005
Level: Bachelor of Hospitality Management
Year of Study: 3 (2007-2008)
Credits: 4 cr
Responsible Teacher: Lahola, Eliisa
Language of Instruction: English

Courses During the Academic Year 2007-2008

Impl.Study TimeTeacher(s)LanguageEnrolment
12007-08-27 – 2007-12-21Eliisa LaholaEnglish2007-08-17 – 2007-09-07

Learning Outcomes

The student understand the difference of various food cultures and what affects the development of the cultures. The student gets familiar with different continents food cultures and can describe which things are typical for them. The student is aware of factors that influence food trends.

Student's Workload

Workload: 81 h
Contact lessons: 39 h
Individual studies: 42 h

Prerequisites / Recommended Optional Courses

Food production, Serving and preparing of special food, Meal experience.

Contents

The student understand the difference of various food cultures and what affects the development of the cultures. The student gets familiar with different continents food cultures and can describe which things are significant for them. The student is aware of factors that influence food trends.

Recommended or Required Reading and Other Learning Resources/Tools

Johson-Bell, L. Good food fine wine 1999. London.
- Beckett, Fiona 2002. How to match food and wine. Beazley. London.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, group work, demonstrations, supervised practical exercises.

Assessment Criteria

Excellent 5
The student can describe different fields that food cultures consists of and can tell what affects the development of them. The student can describe different continents food cultures in general.

Good 3
The student is familiar with different fields of food cultures and knows what affects the development of them. The student knows food in different continents.


Satisfactory 1
The student knows that food culture consist of different fields and understands that food culture is dynamic. The student understands that food is different in different continents.

Assessment Methods

Active participation in supervised teaching, supervised exercises, individual assignment.


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