The aim of this module is to build on Wine and Beverage Studies 1 and further develop the learner’s knowledge and understanding of wine and beverage studies by enhancing their knowledge of control issues and product knowledge essential to the development of competent management skills
Wine Product knowledge-Part 2
USA-Key regions, their styles of wines, their grape varieties and labelling terms South America-Key regions, their styles of wines, their grape varieties and labelling terms Australia and New Zealand-Key regions, their styles of wines, their grape varieties and labelling terms South Africa-Key regions, their styles of wines, their grape varieties and labelling terms
Cocktails theory and practical
The history and origins of the cocktail. The current market for cocktails in the wine and beverage sector.Professionally describe, and serve a variety of alcoholic and non-alcoholic cocktails.
The Coffee and Tisanes Sector
The theory of coffee.The range of speciality coffees and tisanes. Professionally prepare and serve a variety of coffees and teas.
Fortified wines/Sparkling Wines
Important labelling terms and associated styles of wine.Methods of Production.The role of brands in theindustry.
Stock Operations
Methods of Purchasing.Purchasing documentation.Considerations when purchasing stock and equipment.Stock rotation and management/Stock Taking.Stock storage considerations.
Ethics and the Wine and Beverage Sector
Health Issues and alcohol.Customer Service.The management of trouble in the licensed sector.Responsible Service of Alcohol.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 70 |
| Other Assessment(s) | 30 |