Syllabus:

Knowledge of Wine and Service Techniques, 15 Credits

The course is discontinued from 2024-11-25

Swedish name: Vinkunskap med serveringshantverk

This syllabus is valid: 2007-08-27 valid to 2012-02-26 (newer version of the syllabus exists)

Course code: 2MR022

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, has at least 60 credits in first-cycle course/s as entry requirements

Grading scale: Pass with distinction, Pass, Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Valid from: 2012 week 2

Robinson Jancis
The Oxford companion to wine
3. ed. : Oxford : Oxford University Press : 2006 : xxiv, 813, [1] s., [16] pl.-bl. :
ISBN: 0-19-860990-6
Mandatory
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Odla och tillverka vin
Torstenson Lars, Pappinen Lauri
2 uppl. : Sundbyberg : Pagina förlags AB : 2009 : ix, 293 s. :
ISBN: 91-7241-147-3
Mandatory
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Robinson Jancis
Wines and spirits : understanding style and quality
Rev. ed. : London : Wine and Spirit Education Trust : 2011 : xi, 2-278 s. :
ISBN: 978-1-905819-15-7
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Valid from: 2007 week 34

Druvan bakom vinet : din guide till världens druvsorter och de viner de frambringar
Clarke Oz, Rand Margaret
2. uppl. : Stockholm : Wahlström & Widstrand : 2003 : 320 s. :
ISBN: 91-46-20348-6 (inb.)
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Fielden Christopher
Exploring the world of wines and spirits
London : Wine & Spirit Education Trust : 2005 : xiii, 244 s. :
ISBN: 0-9517936-6-7
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Robinson Jancis
The Oxford companion to wine
3. ed. : Oxford : Oxford University Press : 2006 : xxiv, 813, [1] s., [16] pl.-bl. :
ISBN: 0-19-860990-6
Search the University Library catalogue
Torstenson Lars
Vintillverkningens ABC
Stockholm : Bonnier : 2004 : 186 s. :
ISBN: 91-0-058166-6 (inb.)
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