From the farm to the education

A brief interview about collaborative farming together with local Co-Operative Farm and Perho Culinary, Tourism and Business College.  “Every school should establish network with local farmers, start a school garden project, and see all the possibilities how farm project can be integrated to any study curriculum”

Here is a link (in Finnish) to the article.

And a video presentation about Perho Green City Farm project (season 2017)

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Koulutusteknologia / Education Technology

I’m currently studying Master in Education Technology at University of Jyväskylä which will provide key competencies towards the development of information technology in education and eLearning campus. Studies include subjects such as: Principles of Programming, Pedagogical education technology and teaching, IT as a teaching tool for a teacher, Virtual learning environment, Development of eCourses and Instructional Technology for Teaching and Learning.

Opiskelen parhaillaan koulutusteknologian perus- ja aineopintoja Jyväskylän yliopistossa (Filosofian maisteri – koulutusteknologia). Esittelen tässä lyhyesti suoritettuja opintojani.

Tietoverkot ja tietokone työvälineenä

  • Kurssin tavoitteena on antaa opiskelijalle sellaiset tiedolliset ja taidolliset perusvalmiudet, jotka mahdollistavat tiedekunnan oppiaineiden opetuksen seuraamisen ja omien valmiuksien jatkuvan kehittämisen tulevaisuudessa. Sisältö: paikalliset tietojärjestelmät, käyttöjärjestelmät ja perusohjelmistot, virukset ja tietoturva, internet, sosiaalinen media, käyttäytymissäännöt verkossa, yksityisyys ja immateriaalioikeuksien alkeet,  tekstinkäsittely, esitysgrafiikka, WWW-sivut, taulukkolaskenta, tietokannat, kuvankäsittely.

Ohjelmointi 1

  • Rakenteisen ohjelmoinnin perusteet, johdatus algoritmeihin ja ongelmanratkaisuun, perustietorakenteet ja niiden soveltaminen. Ohjelman suunnittelun perusteet. Valmius yksinkertaisen C#-ohjelman toteuttamiseen. Harjoitustyönä kukin opiskelija toteuttaa oman pelin. Myös lukuisissa viikkotehtävissä tutkitaan peleistä tuttuja ongelmia.


  • Teoria 1 – Osaamistavoitteet: Opiskelija ymmärtää perusteet Internetin rakenteesta, palveluista, arkkitehtuureista sekä yleisimmistä sovellusprotokollista. Teoria 2 – Osaamistavoitteet: Opiskelija ymmärtää tietoverkkojen toteutuksen haasteet sovellus-, kuljetus-, verkko- ja linkkikerroksilla sekä Internetissä toteutetut ratkaisut haasteisiin. Teoria 3 – Osaamistavoitteet: Opiskelija ymmärtää luotettavaan tiedonsiirtoon, reititykseen sekä kanavan jakamiseen liittyvät haasteet sekä niiden toteutukseen valitut ratkaisut Internetin eri kerrosten protokollissa. Analysaattorityö – Osaamistavoitteet: Opiskelija oppii käyttämään yksinkertaisia protokollia sekä analysoimaan niiden generoimaa verkkoliikennettä. Ohjelmointityö – Osaamistavoitteet: Opiskelija oppii alkeet verkko-ohjelmoinnista käyttäen UDP ja TCP protokollia sekä toteuttaa yksinkertaisen protokollan.


  • Kurssin tavoitteena on antaa opiskelijoille perustiedot ja hyvät käyttötaidot tietotekniikan opettajan työssä tarvittavista työvälineistä ja teknologiasta

Tietotekniikan rooli opetuksessa

  • Opintojaksolla tutustutaan tietotekniikan rooliin eri oppilaitosten opetuksessa; mitä tietotekniikasta opetetaan ja miten.
  • Opintojakson suoritettuaan opiskelija: tunnistaa tietotekniikan oppimistilanteen keskeiset elementit ja pystyy määrittelemään tietotekniikan roolin eri oppilaitosten opetuksessa.

Tietotekniikan opettajan työvälineitä

  • Kurssilla käydään läpi tietotekniikan opettajan työnkuvaan liittyviä aiheita, ja tutustutaan etenkin erilaisten työvälineiden hyödyntämiseen opetuksessa. Lisäksi harjoitellaan tietotekniikan integroimista muihin oppiaineisiin. Tutuksi tulevat myös alan ajankohtaiset aiheet (mm. opetuksen suunnittelu, oppimateriaalit, opettajan tieto- ja viestintätekniset taidot). Kurssi on tarkoitettu pääsääntöisesti pää- tai sivuaineenaan tietotekniikan aineenopettajiksi opiskeleville.

Opintosuunnitelma lukuvuodelle 2016-2017

Tietotekniikan opetuksen perusteet

Tieto- ja viestintätekniikan pedagogisen käytön tuki

Ohjelmointi 2


Virtuaaliset oppimisympäristöt

Verkkokurssin tuotantoprosessi

Opintosuunnitelma 2017 – 2018



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Schoolcraft College

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Institute of Culinary Education

Futuristic culinary school includes it-technology as well as hydroponic greenhouse.

Cooks and servers are able to pick fresh salads and herbs right from their own greenhouse, located next to a library.

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Blue Hill at Stone Barns

coming up soon…further information and photos…

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Blenheim Hill Farm

Here are few photos from the Blenheim Hill Farm.  What a great place to organize weddings and celebrations in a middle of Blenheim Hill Farm with great scenic views down the hill. Tranquil place to work for anyone who is interested of working at a farm.

The hydroponic greenhouse at Blenheim Hill Farm produces variety of lettuce, greens, herbs, tomatoes, cucumbers and even – strawberries.  It is said that hydroponically grown vegetables use less water than ‘normal’ farming. Maybe this is one of the ways to introduce vegetable growing in deserted areas where water is scarce. It also allows more controlled environment for fertilizers; overflow of nutrients to the ground is more controlled.

-But, how about the flavour of vegetables, salads and herbs?  Are there any difference between hydroponically grown salads or outdoor field grown salads – or any other vegetables? Or the nutrients found in products?  Maybe this is another field of study that needs to be researched properly as well?


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iPads at Institute of Culinary Education

iPads at ICE

Institute of Culinary Education (ICE) has incorporated the use of iPads into it’s educational program. Students have now a full access to all the study material, recipes and exams via iPad. Before entering the class, students are able self-study the main objectives of the day and see videos about specific culinary techniques.   Teacher’s are able to submit instant messages, give live feedback and share specific information related to a group of students or individual students.  <more information to be added later>

Further information about iPads at ICE (here).

Ipads have replaced textbooks at ICE:

A video about KP Compass (an online Learning Management System – LMS):


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Culinary Institute of America

What a great day I had at Culinary Institute of America (Hyde Park, New York)!   I met Ryan Welshhon (Manager – CIA Consulting Relationships) at Poughkeepsie’s Railway Station, and he gave me a grand tour of the campus area of CIA. It was ‘almost like entering a Harry Potter movie’– except that students were all cooks and servers!!

CIA offers associate and bachelor’s degrees in culinary arts, baking and pastry arts, applied food studies and culinary sciences as well as certificate programs for advance studies.

Campus area and Housing

The location of CIA Hyde Park campus is right next to Hudson River, providing a magnificent view to river area. Student housings are behind the main campus area. First year students generally have an option for ‘normal dorm rooms’, but bachelor students have a possibility to get an apartment style housing.

Meals and The Egg

Meals for students are offered through a ‘Meal Plan‘ options, which encourages students to try new foods, taste new flavors, and broaden their perceptions of the culinary world. The standard meal plan included in the board fee uses a points system, loading points onto each student ID card equivalent to two meals per scheduled class day.  In addition to the Meal Plan, 28,000-square-foot facility, called The Egg, has been created to both feed and educate the nation’s future tastemakers.

The Egg offers a broad range of healthful and cutting-edge food options to students in a setting overlooking the Hudson River. CIA-college has integrated the principles of the CIA’s Menus of Change® initiative into a variety of food offerings. These principles include increasing use of vegetables and fruits, developing dishes where meat plays more of a supporting role, making more of the grain options whole grain, and creating conscious menus that promote health and sustainability.

Student’s daily life

Courses may start as early as 5 AM – 8 AM; including morning courses and afternoon courses starting at 1PM. Study periods are just three weeks long – quite intensive learning periods, I must say!  If student misses just one day, he or she may get a letter reduction towards to the total grade in a course in question. Three or more missed days will generally lead to a failed course; including an expensive fee for a student to pay.

Every day, before the start of the course, student must have their personal activity & study plan ready in order to be accepted to stay in a class. This plan has to be shown to an instructor who will either reject or accept it.

The Egg school building offers also great exercise facilities for students; such as swimming pool, gym and a large indoor exercise hall.

Farm to Table and Plant Based Foods

CIA college is committed to building relationships with local purveyors, and you can find a list of some farmers and procures from here. I believe this is something that more and more restaurants in Finland should also provide; a list of farmers and producers where restaurant receives some of it’s products!!

Plant based food is also another philosophy that CIA college wants to promote to future graduating professionals, according to Ryan Welshhon.  It is not only the meat that provides protein! ‘The old school system’ has so strongly taught the idea of a plate model where 1/2 of the plate is filled with meat, and other 1/4 with vegetables and another 1/4 with starch. We need to now also consider the vast variety of plant based options and increase it’s focus on a plate model. 

Students at CIA are finding more plant-based foods and whole grains in the teaching kitchens than ever before. CIA students pursuing a bachelor’s degree also learn to bring health and wellness to their future customers through courses such as the Science of Nutrition, Flavor Science and Perception, Consumer Behavior, and Foodservice Management in Health Care.

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Blenheim Restaurant

Here are few photos from Blenheim Restaurant….

Blenheim restaurant is named after our 150-acre Blenheim Hill Farm in the Catskills.   The restaurant was designed by the proprietors, Morten Sohlberg and Min Ye, who work both at the restaurant and at the farm.

In addition to the farm land, Blenheim Hill Farm has hydroponic greenhouse, rare and heritage animal breeds, and honey beehives.  The farm provides many of the ingredients found on the menus of Blenheim restaurant.

The dining room will seat approximately 50-60 customers max. There is also outside seating area for about another 20 customers.


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Farm to Table – producers and their identity

Farm partners of Culinary Institute of America

On Tuesday 3rd of May, I get to go and visit the Culinary Institute of America at Hyde Park, New York. Before that, I wanted to share some information about Farm to Table principles at CIA….

Farm to Table practice seems to be well integrated to the educational system at the Culinary Institute of America.  They even have a study module called Farm to Table.

The university has also made a commitment to build relationships with local farmers!!

“The CIA is committed to building close relationships with local purveyors. Together, we bring the freshest products from the farm to the table in American Bounty—ensuring that your dining experience is filled with exquisite flavors of the Hudson Valley.”

I believe this type of sustainable business activity and commitment should be visible in Finland as well!  Schools collaborating with farmers and produces would be one way to increase economical infrastructure and labor force.  Regional food specialties of provinces of Finland, product development, global food branding of Finnish products would be just a few examples of many possibilities…

Check this out: The farm partners of Culinary Institute of America (link)

Organic by Francesco Mastalia

Francesco Mastalia has written an excellent book about Farmers and Chefs of Hudson Valley.

I believe this is something we should also have in Finland, a book about Famers and Chefs of Finland!  It would be great way to re–build collaboration within restaurant industry and the farmers.  Book could include some recipes about how to best utilize seasonal products grown by the farmers.

This could be also an introduction of a new career development and even educational program – Agrochef!!  What is agrochef?

Future of new career development

How many chefs do you know who are capable of growing their own vegetables, or raising animals?  How about if we could integrate two basic skills into one. Basic principles of cooking and basic principles of farming = Agrochef!  But also, basic principles of customer service and farming = Agroserver! Or, would it be called agro-food professional…?

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