Study Guide

Learning outcomes

To learn to know the functions, machinery, tools and equipment of a modern bar. To learnhow to mix different cocktails, both classics and latest treds. Learn to develop new drinks and cocktails for certain cusotmer segment.

Implementation and methods of teaching

Teaching languages; English.
Lectures, working in the bar, assignments.

Max. enrolled 20 students can participate. Students will be accepted in order of enrollment.However, 1st priority is given to HOMA19, and 2nd priority to LLPRHOMA20S students.

NOTE:Student must have passed course The Use and Service of Alcoholic Beverages If not > no possibility to participate

Timing and attendance

To get graded, the student must be present min. 50 % of the classes held. Absence can not be replaced by additional assignments or exams.

Learning material and recommended literature

Available on/through Moodle platorrm.

Alternative completion methods

None.

Working life cooperation

Possibly something in cooperation with GastroBar Saimaa.

Exam retakes

Exam includes both theoretical and empirical part and will be held at the end of the course ins mall groups. Possible resit exams will be agreed with the teacher.

Learning environment

Classes are held in the bar classroom A1137.
Assignments are mainly done outside classes.

Contents

Bar functions, machinery and equipment
Different types of cocktails
Mixing cocktails
Planning a cocktail list
Classic and contemporary cocktails
Bar trends

Additional information for students: previous knowledge etc.

The Use and Service of Alcoholic Beverages must have been graded; if no > not accepted to participate

Assessment criteria

Active participation (min. participation 50 %)
Completed assignments
Exam

Assessment scale

1-5

Failed (0)

Participation lees than 50 %
Failed assignments
Failed exam

Assessment criteria: level 5 (assessment scale 1–5)

Attendance min. 90% or more
All assignments completed excellently
Exam performance excellent