Drinks and CocktailsLaajuus (3 cr)
Code: AL00CC16
Credits
3 op
Objective
Student knows:
- bar tools, equipment and machinery
- purchasing and storing of alcoholic beverages and other raw materials needed in a bar
- preparation and serving of different types of cocktails for different purposes
- pricing of drinks and cocktails
- how to plan a cocktail list
Enrollment
19.11.2021 - 09.01.2022
Timing
07.03.2022 - 08.05.2022
Number of ECTS credits allocated
3 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Seats
15 - 20
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Marja Antikainen
Scheduling groups
- Info 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
HOTRA19RHotelli- ja ravintola-alan liikkeenjohdon koulutus S19, ravintolan liikkeenjohto, Lappeenranta
-
HOTRA19HHotelli- ja ravintola-alan liikkeenjohdon koulutus S19, hotellin liikkeenjohto, Lappeenranta
-
LLPRHOTRA20S
Small groups
- Info 1
- Luennot 1
Learning outcomes
Student knows:
- bar tools, equipment and machinery
- purchasing and storing of alcoholic beverages and other raw materials needed in a bar
- preparation and serving of different types of cocktails for different purposes
- pricing of drinks and cocktails
- how to plan a cocktail list
Implementation and methods of teaching
Contact teaching
Teaching languages both Finnish and English
Lectures
Practical work in the bar
Timing and attendance
Weeks 10-18
Minimum presence requirement 50 % of the classes held. Absence can not be replaced by extra assugnment or extra exam
Classes held in Bar classroom A1137
Assignments dona mainly outside classes
Learning material and recommended literature
In Moodle
Alternative completion methods
None
Working life cooperation
Perhaps
Exam retakes
As agrgeed with the teacher, if neccessay
Learning environment
Bar classroom
Contents
Bar functions, machinery, equipment and supplies
Different cocktail preparation methods
Different cocktail types
Classic cocktails
Bar trends
Cocktail list planning
Pricing and marketing of cocktails
Additional information for students: previous knowledge etc.
Student must have completed one of the following courses:
Ravintolatoiminta (HOTRA19)
Palvelukokemusta luomassa (LLPRHOTRA20S)
Max. 20 sstudent will be accepted to participate in the order of enrolment. Priority will be given to student who have chosen restaurant as specialisation, Prioroty will be given to more advanced students.
Min. 50 % attendance required to get graded. Absence fron classes can not be replaced by extra tasks nor extra exam.
Assessment scale
1-5
Failed (0)
Failed exam
Not submitting cocktaiil list assignment
Attendance less than 50%
Assessment criteria: level 5 (assessment scale 1–5)
Attendance 90 % or more
Assignments done well
Excellent performance in exam