World of Tastes
| Rakennetyyppi: | Opintojakso |
|---|---|
| Koodi: | RBS2201 |
| Tyyppi: | Pakollinen valinnainen (vaihtoehtoinen) / Perusopinnot |
| OPS: | R-TRB 2008 |
| Taso: | Restonomi (AMK) |
| Opiskeluvuosi: | 3 (2010-2011) |
| Laajuus: | 4 op |
| Vastuuopettaja: | Lahola, Eliisa |
| Opetuskieli: | Englanti |
Toteutukset lukuvuonna 2010-2011
| Tot. | Opiskeluaika | Opettaja(t) | Kieli | Ilmoittautuminen |
|---|---|---|---|---|
| 4 | 3.1.2011 – 4.3.2011 | Eliisa Lahola, Helena Alamäki | Englanti | 7.12.2010 – 9.1.2011 |
Osaamistavoitteet
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.
Opiskelijan työmäärä
Workload: 81 h
Contact lessons: 39 h
Individual studies: 42 h
Edeltävät opinnot / Suositellut valinnaiset opinnot
Food production, Serving and preparing of special food, Meal experience.
Sisältö
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.
Opiskelumateriaali
Johson-Bell, L. Good food fine wine 1999. London.
- Beckett, Fiona 2002. How to match food and wine. Beazley. London.
Opetusmuoto / Opetusmenetelmät
Lectures, group work, demonstrations, supervised practical exercises.
Arviointikriteerit
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.
Arviointimenetelmät
Active participation in supervised teaching, supervised exercises, individual assignment.