Study Guide

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