World of Tastes
| Structure Type: | Study unit |
|---|---|
| Code: | RRS2201 |
| Type: | Optional obligatory / Professional Studies |
| Curriculum: | R-RB 2006 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 3 (2008-2009) |
| Credits: | 4 cr |
| Responsible Teacher: | Martin, Elina |
| Language of Instruction: | Swedish |
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.
Prerequisites / Recommended Optional Courses
Food production, preparing and serving of special food, meal experience.
Contents
Factors that influence food culture and it development. Food culture in different continents. Development of different restaurant dishes in the 1900`s. Prevailing and future 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.
- Johson-Bell, L. Good food fine wine 1999. London.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, demonstrations, supervised practical exercises.
Assessment Methods
Active participation in supervised teaching, supervised exercises, individual assignment.