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Etusivu > Arkistoidut koulutukset > Tourism (R-TRB) > 2008 > Vuosi 3 > World of Tastes (RBS2201)

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.OpiskeluaikaOpettaja(t)KieliIlmoittautuminen
43.1.2011 – 4.3.2011Eliisa Lahola, Helena AlamäkiEnglanti7.12.2010 – 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.


Takaisin