WESLEYAN UNIVERSITY – PHILIPPINES

Mabini, Extension, Cabanatuan City

College of Hotel, Restaurant & Institution Management

_________________________________________________________________________

SYLLABUS
HRM 110- BARTENDING AND COCKTAIL MIXING
2nd semester SY 2013-2014

Catalogue Description
This is a basic course on bar operation consisting of beverage services, mixing drinks, control procedures and beverage merchandising. Laboratory work will include drink mixing and tasting
with flaring and bartending.

Pre-requisite : HRM 103-Principles of Food Preparation

Hours Per Week : 3 hrs. Lecture , 3 hours laboratory
Units Credit : 3 units

University Mission
To promote academic excellence, spiritual development, personal well-being and social responsibility inspired by the core values of John Wesley.

Vision
A leading Christian university committed to lifelong learning in globalized community.

General Objectives
At the end of the semester the students should be able to:

1. Recognize and discuss the different principles of beverage services, drink mixing and art of flaring/showmanship.
2. Acquire and apply skills in beverage service and bartending.
3. Demonstrate the art of customer service and showmanship (flairing)
TIME FRAME TOPIC/CONTENT OBJECTIVES TEACHING/LEARNING ASSESSMENT/EVALUATION
ACTIVITIES
Week 1
3 HOURS 1. Define what beverage service industry is; Faculty-led discussion and Chapter Quiz,
Chapter 1 – Overview of 2. Trace the development of beverage interactions Recitation
Beverage Service Industry service industry from the taverns to Power point presentation Research on different types of beverage
today’s beverage service establishments; service establishment existing in Cabanatuan
3. Compare and contrast the types of City.
today’s beverage service establishments.

Chapter 2- Bar Organization 1. Enumerate and identify bar personnel Faculty-led discussion and Drawing of the organizational structure of the
2. Discuss the basic functions of the bar interactions bar
personnel Power point presentation Chapter quiz
3. Enumerate and discuss the qualities Simulation on duties and
needed for a bartender responsibilities of a bartender
4. Enumerate and demonstrate duties and
responsibilities of a bartender
Week 2 Chapter 3 – Bar lay-out, Bar 1. Recognize the elements in placement,
3 HOURS Parts and size and shape of the bar Lecture discussion Chapter Quiz
Equipment, Bar 2. Identify the different parts of the bar Powerpoint presentation Design and construct bar lay-out
products and 3. Enumerate and recognize the In-house Bar familiarization
Supplies equipment and its placement or lay out (HRIM Mini Bar)
in the bar Video presentation
4. Enumerate and describe the different
tools used in preparing and serving the
drinks in a bar
5. Enumerate and describe different types
of glassware, proper handling and care
 Week 3
3 HOURS 1. Classify the categories of beverage Lecture discussion Chapter quiz
Chapter 3 – Beverage 2. Classify and differentiate the types of Powerpoint presentation Graded Recitation
Category non-alcoholic and alcoholic beverages Video presentation on both Presentation of case study
3. Enumerate early ingredients used in positive and negative effects of
making alcoholic beverages alcohol and the blood alcohol
4. Discuss the early uses of alcoholic effects
beverage Case study on Alcohol effects
5. Discuss the physiology of alcohol and its
effects to the body.

Week 4
3 HOURS 1. Define wine and discuss briefly its history Lecture discussion Chapter quiz
Chapter 4 – Wines 2. Categorize and classify wines Powerpoint presentation Graded recitation
3. Enumerate wine major producing Execution of reading wine labels in
countries Film showing- Bottle shock accordance with performance criteria
4. Read the label of wines checklist
5. Discuss factors affecting the quality of Demonstration of reading wine
wine labels
6. Discuss the process of making still wines

Week 5 Chapter 5- Wine Tasting and 1. Identify the senses used in tasting and Lecture Dsicussion Chapter quiz
3 HOURS Evaluation evaluating the wines Powerpoint presentation Wine tasting result and evaluation
2. Identify and differentiate the different Wine tasting and evaluation
colors of the wine
3. Taste and Evaluate wine
4. Describe the taste of the following grape
variety

Week 6
PRELIM
 Week 6 Chapter 6- Wine Service 1. Identify the tools needed for preparing
3 HOURS and serving wines and other beverages Lecture discussion Chapter quiz
2. Execute proper wine list preparation and Powerpoint presentation Evaluation of performance on wine service
order tasting based on performance criteria checklist
3. Execute proper wine presentation, Video clips presentation
opening and pouring. Simulation on wine service

Week 7-8 Chapter 7- Beers 1. Define What beer is Lecture discussion Chapter quiz
6 HOURS 2. Discuss the process of making beers Powerpoint presentation
3. Enumerate the ingredients used in Beer tasting result and Evaluation
making beer Beer tasting and Evaluation
4. Differentiate the different styles and
types of beers
5. Serve beer properly
Week 9-11 Chapter 8- Distilled Spirits 1. Classify the types of distilled spirits Lecture discussion Chapter quiz
9 HOURS  Brandy 2. Identify ingredients used in making spirits Powerpoint presentation
 Vodka 3. Appreciate and patronize the locally Recitation
 Gin produced distilled spirit. Review of different concotions
 Whisky
 Rhum
 Tequila
 Liquers
Week 12
MIDTERMS
Week 13-15 Chapter 9- Cocktails 1. Define what is cocktail Lecture discussion Chapter quiz
9 HOURS  Development of 2. Discuss the development of cocktail Powerpoint presentation
cocktails 3. Enumerate and discuss the ingredients Evaluation of performance on cocktail mixing
 Ingredients of mixing cocktails Cocktail Mixing based on performance criteria checklist
 Mixing international a. Enumerate and discuss the Flairing
cocktails different methods and Evaluation of performance on flairtending
 Flairing techniques techniques in mixing based on performance criteria checklist
 Week 16 Chapter 10- Non-Alcoholic 1. Define what coffee is Lecture discussion Chapter quiz
3 HOURS Beverages 2. Identify different varieties of coffee Powerpoint presentation
 Coffee 3. Discuss different methods of coffee Evaluation of performance on coffee
production Video presentation: how to preparation/barista based on performance
4. Operate coffee machine operate coffee machine criteria checklist
5. Prepare coffee recipes
Coffee preparation
Week 17 Chapter 11- Tea 1. Define what is tea Lecture discussion Chapter quiz
2. Differentiate types of tea according to Powerpoint presentation
process Evaluation of performance on tea preparation
3. Do tea preparation and serving based on performance criteria checklist
4. Identify different packaging of tea
5. Know how to store/keep tea properly Tea preparation
Week 18

FINALS

D. Required Reading (Textbook)

Thomas and Katsigris, The Bar and Beverage Book, fourth edition, John Wliey and sons, 2009
Rojo, Lorenzo, Bar and Beverage Service, Mindshapers Co., Inc, 2008

E. Suggested Reading and References

1. Koplan, Steven. Exloring wine: The culinary institute of America’s complete guide to wines of the world. New York: John Wiley and Son’s, 2002
2. Lipinski, Bob. Professional Beverage Management. New York: John Wiley and Sons, 1996
3. Haytes, Roy Bar Service. Thomson learning PTE. LTD 2000
4. Roldan, Amelia S. Food Service and Bartending AR Shells Development and Management Services Publication, 2001

F. Course Requirements
Lecture /Classroom Discussion
Group/Individual Presentation of Flaring and cocktail mixing
Seminar-Tour of Hotel Bar and cocktail lounges in Metro Manila
 Accomplishment Report

G. Grading System
Quizzes 20%
Assignments 10%
Exams 30%
Lab Performance 30%
Attendance 10%

Total 100%

Passing Remark: 75%

H. Classroom Policies
o A student who is late for 15 minutes considered absent from the class.
o A student who incurs unexcused absences of more than 20% of the prescribed number of class or laboratory hours during the semester or term shall be marked “Dropped” in the class
list.
o A student who is unable to comply with any or all the academic requirements (quizzes, examinations, projects, assignments, etc.) shall receive a grade of “Incomplete” (INC).
o Students are required to attend classes in the prescribed University or college uniforms for males and females from Monday to Thursday. Friday is civilian day.
o The school ID card should always be worn while in the university premises.

I. Consultation Hours
Every Wednesday 10:00 a.m – 12:00 noon

Passing Mark: 75%

Prepared by: Approved by:

PROF. CINDY O. GASTON DR. MARIDEL V. ESLAO

Faculty Dean