Achievers International College of Culinary Arts and Technology, Inc.

Zamboanga City
Information and Communications Technology PQF Level 5 (Diploma Program)
3 – year Diploma in Information and Communications Technology Leading to Bachelor of Science in Information
Technology

SYLLABUS IN BAR AND BEVERAGE MANAGEMENT

COURSE NAME BBM 111 – BAR AND BEVERAGE MANAGEMENT

COURSE CREDITS 5

COURSE DESCRIPTION Bar Management is part of the subject Food and Beverage Management. It concentrates
in the operation of the bar particularly in bar procedures. Deals with the techniques in
bartending and bar procedures, specially the tools and equipments as well as the
ingredients. Alcoholic and non-alcoholic beverages are also introduced.

CONTACT HOURS 3 hrs. Lecture, 12 hrs. Laboratory /week

PREREQUISITES None

COURSE OUTCOMES This course intends to:

A. Identify the necessary tools and equipment in the bar operation;

B. Identify the glassware terminologies and types of glassware’s;
C. The basic flair tending; and
D. To know the different ways of mixing cocktail.
REQUIRED Principles of Bar Service Operations
TEXTBOOKS/REFERENCES Revised Edition 2010
By: Diton, Joseph Linford A.

ASSESSMENT METHODS Basic requirements of Bar and Beverage Management that includes:
1. LECTURE
2. DISCUSSION
3. DEMONSTRATION
4. HANDS-ON
5. VIDEO VIEWING PICTURE/PHOTOS/ DRAWINGS
LEARNING PLAN/DETAILED COURSE OUTLINE:

A. PRELIM

WK HRS LEARNING OUTCOME TOPIC STRATETIGES/ ASSESSMENT OF

LEARNING
ACTIVITIES OUTCOMES

LO1: Know the history of  Organization of LECTURE Written exercise

DISCUSSION Practical test
bartending, the different the bar operation DEMONSTRATION Oral questioning

types of beverages and to  Management HANDS-ON Observation

VIDEO VIEWING
functions
6 18 understand the functions of PICTURE/PHOTOS/
 Types of DRAWINGS
bar organization.
Glassware’s
 Glassware
Terminologies
B. MIDTERM

LO2: Familiarize the different Types of Beverage LECTURE Written exercise

DISCUSSION Practical test
cocktail mixing and the basic  Wines DEMONSTRATION Oral questioning

flair tending  Whiskey/Whisky HANDS-ON Observation

VIDEO VIEWING
 Brandy PICTURE/PHOTOS/
6 18  Rhum DRAWINGS

 Beer
C. SEMI-FINALS

LO3: Ensure speed and Bar service and LECTURE Written exercise
DISCUSSION Practical test
efficient bar service Bartending DEMONSTRATION Oral questioning
6 18  Operating HANDS-ON Observation
VIDEO VIEWING
equipment and PICTURE/PHOTOS/
supplies DRAWINGS

 Mechanics of bar
set-up and
accompaniment of
good foods to the
right beverages
 Bar control
D. FINALS

LO4: Complete knowledge Flair tending LECTURE Written exercise

DISCUSSION Practical test
on how to mix a cocktail techniques DEMONSTRATION Oral questioning
6 18  Fundamentals of HANDS-ON Observation
and perform the basic flair VIDEO VIEWING
Mixed drinks
tending PICTURE/PHOTOS/
 Basic cocktail rules DRAWINGS

 Bar terms and

measurements
 CRITERIA PRELIM MIDTERM SEMI-FINAL FINAL
ATTENDANCE 10% 10% 10% 10%
QIUZ/ORAL PARTICIPATION 20% 20% 20% 20%
LABORATORY/MAJOR OUTPUTS 40% 40% 40% 40%
MAJOR EXAMINATION 30% 30% 30% 30%
TOTAL 100% 100% 100% 100%

Prepared by: Approved by: Noted by:

PRINCESS NELLAINE S. YTING

Faculty Member Chairperson School President