The aim of this module is to provide the learner with an introduction to the key principles of wine and beverage operations through the development of skills, knowledge and understanding of key components in preparation for employment in the hospitality and tourism sector
Introduction to the wine and beverage industry
Overview of on and off license beverage operations, styles/types, sizes, significance to the economy.The wine and beverage sector in Ireland – Market Overview
Introduction to wine
Systematic Tasting Techniques.Basic Viticulture. Basic Vinification.
Wine Product Knowledge 1
France-Key regions, their styles of wines, their grape varieties and labelling terms. Germany-Key regions, their styles of wines, their grape varieties and labelling terms. Italy-Key regions, their styles of wines, their grape varieties and labelling terms. Spain and Portugal-Key regions, their styles of wines, their grape varieties and labelling terms.
Introduction to Beer and Spirits and Liqueurs
Brewing Methods.Distillation Methods: Brandy,Whisky and Beer :Product Knowledge/Labelling terms/Current product/brands and service methods.
Introduction to Practical Operations
Laboratory set up, systems operations,initial cocktail preparation, initial coffee preparation,dispensing systems,cellar operations, practical wine and beverage service skills
This module combines both the theory and practical elements required to have a thorough understanding of the world of beverages. Students will learn how to make cocktails, speciality coffees and have a solid understanding of wine service and cellar operations.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 70 |
| Other Assessment(s) | 30 |