I.

Course Code: FT 213c

II. Course Title: Bar Management
III. No. of Units: 3 units
IV. No. of Hours: 3 hours/week
V. Course Description:
This course deals with the study of the various kinds of alcoholic and non-alcoholic beverages as well as professional bartending.
It also includes techniques in the preparation of different cocktails. Laboratory sessions include: beer, liquor and wine tasting, cocktail mixing,
bottle juggling and bar set-up.
VI. General Course Objectives:
1) Introduce the students to various alcoholic and non-alcoholic beverages - their nature, process, history and uses.
2) Familiarization with the different market forms, characteristics and unique tastes of such beverages.
3) Develop skills in cocktail mixing and bottle juggling/flairtending through laboratory sessions.
4) Individual and group competitions will be held to encourage students to hone their skills in the various events that will be organized.
5) Beer tours/hopping, subject to budgetary constraints and management approval, shall be held before the end of the term.
VII. Course Content:
No. of Weeks Specific Objectives Specific Contents Activities Resources Evaluation
ORIENTATION ORIENTATION
1. Discuss the vision, mission, goals and 1. Orientation, Vision, Mission, Goal
objective of the university. and Objectives of the University.
1 2. Explain the rules and regulations of the 2. University and Classroom Policies Discussion Hand Book Recitation
university and the classroom policies. 3. Course Outline/ Requirements Lecture Syllabus Quizzes
3. Explain the course syllabus. 4. Grading System
UNIT I: INTRODUCTION INTRODUCTION
1. Discuss the history of beverage service. 1. The Beverage Service Industry: Past Handouts Quizzes
1 and Present Discussion Books Recitation
2. Physiology of Alcohol Lecture Marker Examination
White Board
No. of Weeks Specific Objectives Specific Contents Activities Resources Evaluation
UNIT II UNIT II
1) The Bar Handouts Quizzes
2 2) Bar Layout and Design Books Recitation
3) Types of Bars Marker Examination
White Board
UNIT III UNIT III
1) The Bartender Handouts
2) Bartender Job Description Books Quizzes
2 3) Hygiene and Sanitation Marker Recitation
4) The Legal Aspects of Bartending White Board Examination
UNIT IV UNIT IV
1) Bar Equipment Books Quizzes
2) Bar Tools Discussion Marker Recitation
2 3) Glassware Laboratory White Board Examination
UNIT V UNIT V
1. Alcoholic Beverages Handouts Quizzes
2. Classification of Alcoholic Beverages Books Recitation
2 a. Fermented Beverages Marker Examination
(fermentation process) White Board
i. Beers
ii. Wines
iii. Other Fermented Beverages
b. Distilled Beverages
(distillation process)
i. Brandy
ii. Rum
iii. Tequila and Mezcal
iv. Vodka
v. Whisky
No. of Weeks Specific Objectives Specific Contents Activities Resources Evaluation
UNIT VIII UNIT VIII
1. Jellies Handouts Quizzes
2. Jams Discussion Books Recitation
2 3. Preserves Laboratory Marker Examination
4. Marmalades White Board
5. Fruit Pastes
6. Candied, Crystallized and Glazed Fruit
UNIT IX UNIT IX
1. Introduction to Canning Handouts
2. General Directions for Using Books Quizzes
1 Water-Bath Canner Discussion Marker Recitation
3. General Directions for Using Pressure Lecture White Board Examination
Canners
4. General Directions for Fruit Juices
5. Fruit Syrups or Squashes
UNIT X UNIT X
1. Canning of High-Acid Fruit and
vegetables in water-bath Discussion Handouts Quizzes
2. Pressure Canning of Vegetables Lecture Books Recitation
1 3. Pressure canning of fish. Marker Examination
4. Pressure canning of Meat, Beef and White Board
Chicken
UNIT XI UNIT XI
1.Nutrition facts Laboratory Handouts
2. Expiration date Discussion Books Quizzes
1 3. Manufactured date Marker Recitation
White Board Examination
VIII. Course Requirements:
1) Regular Class Attendance
2) Laboratory Activities/Performance Test
3) Active Class Participation
4) Submission of Projects
5) Passing Examinations/Quizzes
IX. Grading System:
Class Standing (Quiz, Rec., Att. ) 30%
Laboratory/Activity 40%
Examinations (Performance Test) 30%
TOTAL 100%
X. References:
Sonia Y. de Leon - Preservation of Philippine Foods
Matilde P. Guzman - Preservation of Philippine Foods
Nora Narvaez-Soriano - A guide to meal management and table service
Prepared/Revised by: Checked by: Noted by:
MRS. MA. AMOR CRISTINE PAYURAN MR. FLORANTE MARQUEZ MR. ALBERT C. SANTOS
CIT Instructress Area Chair, CIT Department Assistant Campus Administrator
MRS. CHARRY JANE VENTURA
CIT Instructress Approved by:
MRS. MARILYN DE LEON ALBERTO J. VALENZUELA,Ed.D
CIT Instructress Campus Administrator
MRS. JEAN REYES
CIT Instructress
I. Course Code: FT 213a
II. Course Title: Personality Development
III. Course Description:
IV. Course Credit: 3 units
V. Time Allotment: 3 hours/week
VI. General Objectives:
VII. Methods/Strategies:
A. Methods B. Strategies
1) Lecture-Presentation 1) Long Quizzes
2) Group Activities/Reporting 2) Graded Recitation
3) Demonstration 3) Written Exams
4) Peer Teaching 4) Performance Test
5) Brainstorming 5) Projects/Portfolio
VIII.Course Content:
No. of Weeks Specific Contents Specific Objectives Instructional Materials
ORIENTATION
1) Orientation, Vision, Mission, Goal and Objectives Hand Book
of the University. Syllabus
2) Classroom Policies Hand Book
3) Course Outline/ Requirements
4) Grading System
INTRODUCTION
1) The Beverage Service Industry: Past and Present
2) Physiology of Alcohol
No. of Weeks Specific Contents Specific Objectives Instructional Materials
CHAPTER 1
1) The Bar
2) Bar Layout and Design
3) Types of Bars
CHAPTER 2
1) The Bartender
2) Bartender Job Description
3) Hygiene and Sanitation
4) The Legal Aspects of Bartending
CHAPTER 3
1) Bar Equipment
2) Bar Tools
3) Glassware
CHAPTER 4
1) Beverages
2) Kinds of Beverages
i. Alcoholic Beverages
ii. Non- alcoholic Beverages
CHAPTER 5
1) Alcoholic Beverages
2) Classification of Alcoholic Beverages
a. Fermented Beverages (Fermentation Process)
i. Beers
ii. Wines
iii. Other Fermented Beverages
b. Distilled Beverages (Distillation Process)
i. Brandy
ii. Rum
iii. Tequila and Mezcal
iv. Vodka
v. Whisky
No. of Weeks Specific Contents Specific Objectives Instructional Materials
c. Compounded Spirits
i. Gin
ii. Liquer/Cordial
d. Other Alcoholic Beverages
CHAPTER 6
1) Non-Alcoholic Beverages
2) Types of Non-Alcoholic Beverages
i. Stimulants
ii. Fruits and Vegetable Juices
iii. Milk and Other Dairy Products
iv. Sodas and Other Carbonated Drinks
v. Water
CHAPTER 7
1) Cocktails
2) History of Cocktails
3) Drink Families/Basic Types of Cocktails
4) International Standard of Cocktails
CHAPTER 8
1) Mixology
2) Do's and Donts in Cocktail Mixing
3) Bottle Juggling
4) Flairtending
CHAPTER 9
1) Bar Set-up
2) Purchasing, Receiving, Storing and Issuing Beverages
3) The Preparation and Service of Beverages in the Bar
4) Basic Cost Control in the Bar
IX. References
Text Book
Websites
Others
X. Course Requirements:
1) Regular Class Attendance
2) Laboratory Activities/Performance Test
3) Active Class Participation
4) Submission of Projects
5) Passing Examinations/Quizzes
XI. Grading System:
Quizzes 10%
Recitation 10%
Attendance 10%
Laboratory/Activity 40%
Performance Test/Project 10%
Examinations 20%
TOTAL 100%
Prepared by: Recommending Approval: Approved by:
Mrs. Ma. Amor Cristine A. Payuran Mr. Florante Marquez Alberto J. Valenzuela, Ph.d
CIT Instructress Area Chair, CIT Campus Administrator
I. Course Code: FT 216b
II. Course Title: Baking Technology
III. Course Description:
IV. Course Credit: 6 units
V. Time Allotment: 14 hours/week
VI. General Objectives:
VII. Methods/Strategies:
A. Methods B. Strategies
1) Lecture-Presentation 1) Long Quizzes
2) Group Laboratories/Activities 2) Graded Recitation
3) Demonstration 3) Written Exams
4) Peer Teaching 4) Performance Test
5) Brainstorming 5) Projects/Portfolio
VIII.Course Content:
No. of Weeks Specific Contents Specific Objectives Instructional Materials
ORIENTATION
1) Orientation, Vision, Mission, Goal and Objectives Hand Book
of the University. Syllabus
2) Classroom Policies Hand Book
3) Course Outline/ Requirements
4) Grading System
INTRODUCTION
1) The Beverage Service Industry: Past and Present
2) Physiology of Alcohol
No. of Weeks Specific Contents Specific Objectives Instructional Materials
CHAPTER 1
1) The Bar
2) Bar Layout and Design
3) Types of Bars
CHAPTER 2
1) The Bartender
2) Bartender Job Description
3) Hygiene and Sanitation
4) The Legal Aspects of Bartending
CHAPTER 3
1) Bar Equipment
2) Bar Tools
3) Glassware
CHAPTER 4
1) Beverages
2) Kinds of Beverages
i. Alcoholic Beverages
ii. Non- alcoholic Beverages
CHAPTER 5
1) Alcoholic Beverages
2) Classification of Alcoholic Beverages
a. Fermented Beverages (Fermentation Process)
i. Beers
ii. Wines
iii. Other Fermented Beverages
b. Distilled Beverages (Distillation Process)
i. Brandy
ii. Rum
iii. Tequila and Mezcal
iv. Vodka
v. Whisky
No. of Weeks Specific Contents Specific Objectives Instructional Materials
c. Compounded Spirits
i. Gin
ii. Liquer/Cordial
d. Other Alcoholic Beverages
CHAPTER 6
1) Non-Alcoholic Beverages
2) Types of Non-Alcoholic Beverages
i. Stimulants
ii. Fruits and Vegetable Juices
iii. Milk and Other Dairy Products
iv. Sodas and Other Carbonated Drinks
v. Water
CHAPTER 7
1) Cocktails
2) History of Cocktails
3) Drink Families/Basic Types of Cocktails
4) International Standard of Cocktails
CHAPTER 8
1) Mixology
2) Do's and Donts in Cocktail Mixing
3) Bottle Juggling
4) Flairtending
CHAPTER 9
1) Bar Set-up
2) Purchasing, Receiving, Storing and Issuing Beverages
3) The Preparation and Service of Beverages in the Bar
4) Basic Cost Control in the Bar
IX. References
Text Book
Websites
Others
X. Course Requirements:
1) Regular Class Attendance
2) Laboratory Activities/Performance Test
3) Active Class Participation
4) Submission of Projects
5) Passing Examinations/Quizzes
XI. Grading System:
Quizzes 10%
Recitation 10%
Attendance 10%
Laboratory/Activity 30%
Performance Test/Project 20%
Examinations 20%
TOTAL 100%
Prepared by: Recommending Approval: Approved by:
Mrs. Ma. Amor Cristine A. Payuran Mr. Florante Marquez Alberto J. Valenzuela, Ph.d
CIT Instructress Area Chair, CIT Campus Administrator