Beverages and Bar Work (5 cr)
Code: AL00CN06-3001
General information
Enrollment
21.11.2022 - 15.01.2023
Timing
23.01.2023 - 28.04.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
15 - 40
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Marja Antikainen
Scheduling groups
- Info 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX23KH
-
LLABTO23H
-
LLPRHOTRA21S
-
LLPRHOMA21S
-
LLPRHOTRA20S
Small groups
- Info 1
- Luennot 1
- Harjoitukset 1
- Tentti 1
Learning outcomes
Student knows:
- characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
- tools, equipment and machinery needed in beverages’ and bar service
- purchasing and storing of beverages and other raw materials needed in licenced restaurants
- serving of alcoholic and non-alcoholic beverages
- preparation and serving of different types of cocktails for different purposes
- pricing of beverages and cocktails
- how to plan beverages list and a cocktail list
Implementation and methods of teaching
Lectures, tastings and bar work.
Tasks and assignments.
Timing and attendance
During weeks 4-17.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.
Learning material and recommended literature
Materials available in Moodle.
Alternative completion methods
None.
Working life cooperation
-
Exam retakes
Possible to re-sit the exam.
Assignments must be completed by the given deadlines.
Learning environment
Gastrobar Saimaa
Student time use and work load
Two 4-hour meets/week on campus.
Must be present min. 50 of the classes to get graded.
Assignments done outside classes.
Contents
Characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
Tools, equipment and machinery needed in beverages’ and bar service
Purchasing and storing of beverages and other raw materials needed in licenced restaurants
Serving of alcoholic and non-alcoholic beverages
Preparation and serving of different types of cocktails for different purposes
Pricing of beverages and cocktails
How to plan beverages list and a cocktail list
Additional information for students: previous knowledge etc.
No prerequisites.
Max. 40 students can participate. Students are accepted in the order of enrollment. HOMA and HOTRA students are given priority. Exchange students of T&H can participate, if there are vacant places.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.
Assessment criteria
Active participation, assignments, exam.
Assessment scale
1-5
Failed (0)
Failed exam, failed assignments or being present less than 50 % of the classes held.