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Front Page > Archived Education > Tourism (R-TR) > 2008 > Year 3 > World of Tastes (RRS2201)

World of Tastes

Structure Type: Study unit
Code: RRS2201
Type: Optional obligatory / Professional Studies
Curriculum: R-TR 2008
Level: Bachelor of Hospitality Management
Year of Study: 3 (2010-2011)
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.


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