Module Details

Module Code: HOSP6092
Title: Beverage Studies
Long Title: Beverage Studies
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: Advanced Beverage Studies
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify the current popularity and trends for craft beverages in the Irish market.
LO2 Implement the techniques associated with the craft of cocktail production.
LO3 Evaluate market led innovative drink products to meet the needs of a specifically identified market.
LO4 Explain the significance and importance of the current market for craft brewing and distillation.
LO5 Describe the contemporary issues in the Licensed Trade which influence current services.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Craft Beverages
Popularity and growth of the craft beverage industry.
Brewing
Beer and Cider Production techniques. Multinational and craft producers.
Distillation
Production methods of spirits and liqueurs. Multinational and craft producers.
Cocktails and Mixed Drinks
History of Cocktails. Glassware and equipment selection. Preparation techniques. Menu Creation and pricing. Traditional and Contemporary recipes. Craft Cocktails.
Contemporary Issues for the Licensed Trade Sector
Licensed Trade ethics and social responsibility. Environmental innovations. The future of the industry.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 25
Timing Week 8 Learning Outcomes 1,4
Assessment Description
Craft Distillation and Brewing Site Visit Report
Assessment Type Short Answer Questions % of Total Mark 25
Timing Week 6 Learning Outcomes 2,4
Assessment Description
Product Knowledge
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
End of Semester Formal Exam
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical operations Every Week 2.00 2
Lecture Contact Theory and knowledge of Beverage operations Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Study Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Adam W. Freeth. (2012), Bartending, New Holland, p.192, [ISBN: 1780090021].
  • Hennessy, C. & Jensen, K.. (2014), Slainte, New Island, Ireland, [ISBN: 1848403747].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 4 Mandatory