This subject introduces beverage and bar operations. Achieved through the study and practical application of operational procedures and basic concepts in a variety of styles and scenarios.
The students’ understanding of beverage operations is greatly enhanced by the practical application of theoretical knowledge acquired in the classroom and the practical tutorials. This enables students to achieve the competency required to operate successfully in a management context.
a) Demonstrate the skills required in serving both alcoholic and non-alcoholic beverages.
b) Differentiate beverages based upon their type, production method, region and flavour profile.
c) Design a beverage based on sensory perception, venue and clientele.
d) Apply effective communication and digital literacy.
e) Work collaboratively within and across teams.
(G)* = Group Assessment