WEEK ONE

History Plotting

Point out what important events or development occurred in a specific timeline.

Clues:
1. The original brewers were women, the priestesses of Ninkasi, and women brewed beer
regularly in the home as part of their preparation of meals.
2. An ancient papyrus was found that warns the people of the effects of alcohol.
3. They were avid consumers of imported blonde beer, the consumption of which reached its
peak during the festivities in the honor of goddess Demeter.
4. They were 118 bar discovered in this place and serves as evidence of beer consumption.
5. Travel and tourism whether for business or pleasure virtually ceased.
6. Ale houses or taverns reappeared along trade routes.
7. The industry changed from a small-scale domestic industry to a large-scale export.
8. Further innovations in the brewing process came about with the introduction of
the thermometer and hydrometer .
9. Taverns turn into large scale inns and later become hotels.
10. 18th amendment was passed.

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11. 21st amendment was passed.

Answer key

Sumeria 4000 The Industrial 1850

BC Era from 1800

Early Modern
The Empire Era
AD 1600-AD 1920
3200-AD 476
1800

Renaissance
Ancient Egypt AD 1350-AD 1933
1600

Decline and Ancient Rome

Revival AD 500 BC-476
476 to AD 1300 AD

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Instruction: Unscramble the words with the clues given.

Clues:
1. A bar that is used to prepare drinks of the dining guests.
2. A bar located at the lobby area of the hotel.
3. A shop that is located in the lobby were both food and drinks can be served.
4. A bar where dancing is the form of entertainment.
5. A bar located at the poolside.
6. A bar in guest room for guest convenience.
7. A very popular form of bar and entertainment where the guests are performing.
8. A bar where live or piano music is performed. Guests stay here to relax or to unwind.
9. A bar being set up during functions or events in the banquet.
10. A bar for watching sports events is the main entertainment.
11. A service serving drinks on airline passengers.
12. A passenger ship beverage service that serves passengers in a cruise.
13. A small room or restaurant where beverages and light meals are served.
14. A place of business where people gather to drink alcoholic beverages and food is served.
15. A drinking establishment which served alcoholic drinks especially beer that can be consumed
on premises.
16. Pubs or restaurants that brew beer in the premises.
17. Is a place for drinking, dancing, and entertainment which does its primary business after dark.
18. A place where one can use a computer with internet access.
19. An open-air area where alcohol is legally served.
20. Serving passengers on a rail travel.

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Answer key

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WEEK TWO

Dramatization

Scene: Present the effects of alcohol once it is consumed by an individual.

Role Play Rubric Member:

Levels of Quality
4 3 2 1
Criteria Excellent Proficient Adequate Limited
A. Participation in Always willing and Usually willing and Sometimes willing Rarely willing and
Preparation and focused during focused during and focused focused during
Presentation group work and group work and during group work group work and
presentation. presentation. and presentation. presentation.

B. Presentation of Convincing Competent Adequate Limited

Character communication of communication of communication of communication of
character’s character’s character’s character’s
feelings, situation feelings, situations feelings, situation feelings, situation
and motives. and motives. and motives. and motives.
C. Achievement of Purpose is clearly Purpose is clearly Purpose is Purpose is vaguely
Purpose established and established and established but established and
effectively generally may not be may not be
sustained. sustained. sustained. sustained.
D. Use of Non-
Verbal Impressive variety Good variety of Satisfactory variety Limited variety of
Cues (voice, of non-verbal cues non-verbal cues of non-verbal cues non-verbal cues
gestures, eye are used in an are used in a used in an are used in a
contact, props, exemplary way. competent way. acceptable way. developing way.
costumes)
E. Imagination and Choices Choices Choices Choices
Creativity demonstrate demonstrate demonstrate demonstrate little
insight and thoughtfulness and awareness and awareness and do
powerfully completely developing little to enhance
enhance role play. enhance role play. acceptably role play.
enhance role play.

Criteria Group 1 Group 2 Group 3 Group 4 Group 5

A
B
C
D
E
Total

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WEEK THREE

Scene: The students will supply the position inside the box and provide their duties and
responsibilities.

1.

2.

3. 4. 5. 6. 7.

8.

Duties and Responsibilities:

1.

2.

3.

4.

5.

6.

7.

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Answer key

1. Bar Manager

2. Bar Captain

5.Wine Steward/ 6. Bar

3. Bartender 4. Bar Server 7. Cashier
Sommelier Receptionist

8. Barback

1. In charge of the overall operation of the bar.

2. In charge of monitoring the staff and the operation.
3. In charge of preparing and pouring/serving the drinks of the guests.
4. In charge of serving the drinks and foods of table guests.
5. In charge of suggesting, selling, and serving the wines to the guests.
6. In charge of receiving and entertaining the guests.
7. In charge of receiving payments of the guests.
8. Assists the bartender in the maintenance of cleanliness and the preparations in the bar.
Also known as bar helper, bar boy/girl.

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WEEK FOUR

1. 2. 3. 4.

________________ _____________________ _________________ _____________

5. 6. 7. 8.

________________ _____________________ _________________ _______________

9. 10. 11. 12.

_______________ ____________________ _________________ _____________

13. 14. 15. 16.

______________ ___________________ ______________ _______________

17. 18. 19. 20.

_______________ _______________________ __________________ ________________

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Instruction: Write the name of the glassware below the picture.

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

11. 12. 13. 14. 15.

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Answer key

1. Shot glass
2. Old-fashioned glass
3. Pilsner glass
4. Brandy Snifter
5. Squall glass
6. Margarita glass
7. Martini glass/Cocktail glass
8. Red Wine glass
9. White Wine glass
10. Beer Mug
11. Champagne Tulip
12. Champagne Flute
13. Poco Grande glass
14. Highball glass
15. Collins glass

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WEEK FIVE

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Answer key

Across

3. Body
6. Beer
7. Aroma
10. Distillation
13. Cork

Down

1. Marry
2. Odor
3. Bouquet
4. Decant
5. Muddle
7. ABV
8. Aging
9. Infusion
11. Light

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WEEK SEVEN

Instruction: Fill the missing words in the box provided.

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Answer key

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WEEK EIGHT

Instruction: Fill the missing words in the box provided.

VODKA

1
2 3

7 8
6

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Answer Key

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WEEK NINE

Instruction: Fill the missing words in the box provided.

TEQUILA

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Answer Key

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WEEK 10

Instruction: Fill the missing words in the box provided.

5 4 3

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Answer Key

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WEEK ELEVEN

Name: _______________________________________ Date : ____________________

Instruction: Give the answer to the following questions.

1. A brandy produced out of triple sec and orange Curacao.

2. Made from cream, Irish whiskey, egg yolk and aged for one month.
3. Is peppermint liqueur made from fresh mint and brandy
4. Is made from champagne, cognac, and orange Curacao.
5. This means green, made from melon.
6. A Dutch liqueur with mint and chocolate.
7. Is made from almond and apricot (used in Godmother and Amaretto Sour).
8. A liqueur made up of raspberry and cognac.
9. A liqueur made by the Benedictine monks out of a secret formula reputed to be a
combination of herbs, spices and fine brandy.
10. A brandy flavored with black cherries.
11. This is a wild plum.
12. A liqueur made from Old Scoth, honey, orange, herbs and spices.
13. This is made up of hazelnut.
14. A clear liqueur flavored with caraway seeds from SCANDINAVIAN Countries.
15. This is made from black currant; base: white wine.

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Answer Key

1. Cointreau
2. Bailey’s
3. Crème de Menthe
4. Grand Marnier
5. Medori
6. Vandermint
7. Amaretto
8. Chambord
9. Benedictine
10. Cherry Heering
11. Sloe Gin
12. Drambuie
13. Frangelico
14. Aquavit
15. Crème de Cassis

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WEEK THIRTEEN

Instruction: Solve the beverage cost. Show your solution.

Particular UOM Price

Tequila 700 ml 762.00
Triple Sec 700 ml 175.00
Orange Juice 1000 ml 85.00
Grenadine Syrup 750 ml 220.00
Coffee Liquor 700 ml 705.00
Cherries 6 oz 103.00
Lime 1 pc 25.00
Lemon 1 pc 25.00

Step 1: Divide the cost of the bottle.

Step 2: Multiply your cost per ml (1 oz=30 ml)

Step 3: Repeat Steps 1 and 2 until you've accounted for all your ingredients. Then add up the cost
of all the ingredients.

Step 4: When you know what the drink costs you, set its menu price.

To Get a Beverage Cost of (x)% Multiply the Cost by Estimated Menu Price Final Menu Price

15% 6.67 16.34 16.49

20% 5 12.25 12.49

25% 4 9.80 9.99

30% 3.33 8.16 8.99

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WEEK FOURTEEN

Name:______________________________ Date: ______________

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Answer Key

Coffee An evergreen tropical shrub that only grows in countries that belong to coffee
belt.

Robusta This variety grows in lower altitudes of about 300-500 m above sea level.

Robusta It is sold as "hyper caffeinated".

Excelsa It has a dictinct "langka" or jackfruit taste.

Arabica The most traded coffee variety.

Peaberry Only one coffee cherry forms inside.

Liberica Only grown Lipa, Batangas also known as "Barako".

Gehve Coffee is spoken as___in Iran.

Kahvi Word used to refer as Coffee in Finland.

Wet A process where coffee cherries are placed inside the large vats.

Roasting Allows the sugar inside the bean to develop and gives flavors.

Still Refers to table wines.

White A type of Natural wine that is made up of green grapes and stored at 8-9 degrees
C.

Rose Black grapes are removed after only 12-36 hours.

Sparkling considered as king of all beverages.

Champagne Either pale, gold, and pink that is aged 1-3 years.

Fortified Made stronger by adding sugar or alcohol.

Marsala A dark sweet wine from Sicily.

Madeira From Portuguese Island 18 % ABV.

Appetizer A wine that is usually chilled.

Sherry A wine that is from Spain with 16-21 % ABV.

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WEEK FIFTEEN

Identification. Write R if the wine belongs to red and W if it is white wine. (15 points)

1. Chardonnay
2. Sauvignon Blanc
3. Syrah
4. Merlot
5. Pinot Noir
6. Gewürztraminer
7. Reisling
8. Semillion
9. Chenin Blanc
10. Cabernet Sauvignon
11. Zinfandel
12. Gamay
13. Grenache
14. Pinot Gris
15. Cabernet Franc

Application. Perform Wine Service (45 points)

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Answer Key

1. W
2. W
3. R
4. R
5. R
6. R
7. W
8. W
9. W
10. R
11. R
12. R
13. R
14. W
15. R

Rubrics

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WEEK SIXTEEN

Enumeration. Provide what is asked and write your answers legibly. (15 points)

1. Types of Garnishing (5 points)

2. Methods and techniques in mixing cocktails (5 points)
3. Basic Cocktail Ingredients (5 points)

Explanation. Give details of the following questions below and limit your answers to 3
sentences only. Write legibly. (15 points)

Rubric
(5) (3) (1)
The written output is The written output is The written output is
Content relevant, brief, complete, quite relevant but is not relevant but
and concise. misleading and shows effort in
incomplete. answering.

1. Compare and contrast smoothie from mocktail.

2. Enumerate types of juice and smoothie bars and expound each of it.
3. What are the mixing methods used in making smoothie and mocktail. Discuss each of
the methods briefly.

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Answer Key

1. SIMPLE

2. SPECIALIZED

3. FLOATED

4. FROSTED

5-10

STIR

BUILD

FLOATING AND LAYERING

MUDDLING

11-15

BLEND

SHAKE

BUILD AND STIR

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WEEK SEVENTEEN

Name:______________________________ Date: ______________

Identify what is the base liquor or liquors on the given cocktails below.

1. Mojito _________________ 16. Ignorance ___________________

2. Gibson _________________ 17. Almond Breeze____________

3. Pink Lady_______________ 18. Margarita________________

4. Cherry Smash ___________ 19. Tijuana Sling_____________

5. Cuban Peach_____________ 20. Blue Blazer______________

6. Bloody Mary ____________ 21. Mint Julep_______________

7. Chi-Chi_________________ 22. Minstrel_________________

8. Saketini_________________ 23. Fox Hound______________

9. Singapore Sling___________ 24. Kalashnikov______________

10. Arthur Tompkins__________ 25. Desperado________________

11. Rusty Nail_______________ 26. Black Widow______________

12. Colonel T________________ 27. Acapulco Gold_____________

13. Pisco Sour_______________ 28. Arizona Cooler____________

14. Moulin Rouge____________ 29. Opal Martini ______________

15. Festive Flare______________ 30. Sour Apple _______________

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Answer Key

1. RUM
2. VODKA
3. GIN
4. WHISKY
5. RUM
6. VODKA
7. VODKA
8. VODKA
9. GIN
10. RUM
11. WHISKY
12. WHISKY
13. BRANDY
14. BRANDY
15. RUM
16. VODKA
17. RUM
18. TEQUILA
19. TEQUILA
20. WHISKY
21. WHISKY
22. BRANDY & VODKA
23. BRANDY
24. TEQUILA
25. TEQUILA
26. RUM
27. TEQUILA
28. GIN
29. GIN
30. TEQUILA

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WEEK EIGHTEEN

Instruction: MIX THE RECIPES GIVEN BELOW

Build

Stir and Strain

Vodka Martini Gimlet

3 ounces vodka 50 ML gin
1 ounce dry vermouth 25 ML Lime Juice
1 cup ice cubes Lime wedge
3 olives
Glass: Martini Glass: Cocktail
Garnish: 3 olives Garnish: Lime wedge

Shake

Kamikaze Margarita
1.25 oz Vodka 1 ½ oz tequila
0.23 oz triple sec ½ triple sec
0.24 oz lime juice 1 oz lime juice
Lime wedge
Salt or sugar to rim the glass (optional)
Glass: Shot glass Glass: Margarita
Garnish: None Garnish: Lime Wedge
Blend

Chi Chi Pina Colada

1 ½ oz vodka 1.5 oz light rum
4 oz pineapple juice 2 oz coconut milk
1 oz cream of coconut 2 oz fresh pineapple juice
1 slice pineapple
1 cherry
Glass: Poco grande Glass: Hurricane
Garnish: Pineapple & cherry Garnish: pineapple wedge & Cherry

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