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Front Page > Archived Education > Hotel and Restaurant Business (R-HR) > 2006 > Year 3 > World of Tastes (RHS2201)

World of Tastes

Structure Type: Study unit
Code: RHS2201
Type: Optional obligatory / Professional Studies
Curriculum: R-HR 2006
Level: Bachelor of Hospitality Management
Year of Study: 3 (2008-2009)
Credits: 4 cr
Responsible Teacher: Lahola, Eliisa
Language of Instruction: Finnish

Courses During the Academic Year 2008-2009

Impl.Study TimeTeacher(s)LanguageEnrolment
42008-10-27 – 2009-05-02Eliisa Lahola, Helena AlamäkiFinnish2008-10-06 – 2008-11-02

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, preparing and serving of special food, meal experience.

Contents

The student understand the difference between different food cultures and knows what affects food trends.Combining food and beverages, planning meals.

Recommended or Required Reading and Other Learning Resources/Tools

Sillanpää, M. 1999, Happamasta makeaan - Suomalaisen ruoka- ja tapakulttuurin kehitys. Vantaa. Hyvää Suomesta.
- Uusivirta, H. 1982. Suomalaisen ruokaperinteen keittokirja. Porvoo. WSOY.
- Johson-Bell, L. Good food fine wine 1999. London.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, 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 wiht 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 are different in different continents.

Assessment Methods

Active participation in supervised teaching, supervised exercises, individual assignment. Numeric scale (0-5).


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