World of Tastes
| Structure Type: | Study unit |
|---|---|
| Code: | RHS2201 |
| Type: | Optional obligatory / Professional Studies |
| Curriculum: | R-MR 2008 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 3 (2010-2011) |
| Credits: | 4 cr |
| Responsible Teacher: | Lahola, Eliisa |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2010-2011
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 6 | 2010-10-25 – 2011-04-29 | Eliisa Lahola, Saila Vaahtoniemi | Finnish | 2010-10-24 – 2010-12-04 |
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).