NATIONAL UNIVERSITY OF SAN AGUSTÍN COURSE: BARS AND COCKTAIL MANAGEMENT

PROFESSIONAL SCHOOL OF TOURISM AND HOTELS TEACHER: Mg. LADY CONCHA DÍAZ

BAR AND COCKTAIL MANAGEMENT PRACTICAL EXAM EVALUATION

SHEET
I. STUDENT DATA:

NAME AND SURNAME

SHIFT AND GROUP

II. COCKTAIL PREPARATION TECHNICAL SHEET

Pisco Sour
COCKTAIL NAME

COCKTAIL
CLASSIFICATION

BY ITS CATEGORY

INGREDIENTS IMAGE OF THE COCKTAIL

3oz of Pisco
1 oz gum syrup
1 oz lemon juice
1 egg white
4 to 5 ice cubes

METHOD: smoothie
FUNCTION: appetizer
GLASSWARE: kero glass
DECOR: Angostura bitters
NUTRITIONAL VALUE:

PREPARATION DECOR PRESENTATION

III. JURY QUALIFICATION

CRITERIA SCORE
1. PREPARATION, 1 2 3 4
HYGIENE
2. FLAVOR 1 2 3 4
3. TEXTURE, BODY 1 2 3 4
4. TIME 1 2 3 4
5. PRESENTATION 1 2 3 4
TOTAL:

OBSERVATION:
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NATIONAL UNIVERSITY OF SAN AGUSTÍN COURSE: BARS AND COCKTAIL MANAGEMENT
PROFESSIONAL SCHOOL OF TOURISM AND HOTELS TEACHER: Mg. LADY CONCHA DÍAZ

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NATIONAL UNIVERSITY OF SAN AGUSTÍN COURSE: BARS AND COCKTAIL MANAGEMENT
PROFESSIONAL SCHOOL OF TOURISM AND HOTELS TEACHER: Mg. LADY CONCHA DÍAZ

BAR AND COCKTAIL MANAGEMENT PRACTICAL EXAM EVALUATION

SHEET
IV. STUDENT DATA:

NAME AND SURNAME

SHIFT AND GROUP

V. COCKTAIL PREPARATION TECHNICAL SHEET

Pisco chilcano
COCKTAIL NAME

COCKTAIL
CLASSIFICATION

BY ITS CATEGORY

INGREDIENTS IMAGE OF THE COCKTAIL

2oz of Pisco
1/2 oz gum syrup
1 dash lemon juice
Complete with ginger ale
4 to 5 ice cubes

METHOD: straight
FUNCTION: refreshing
GLASSWARE: hihg ball glass
DECOR: A slice of lemon
NUTRITIONAL VALUE:

PREPARATION DECOR PRESENTATION

VI. JURY QUALIFICATION

CRITERIA SCORE
6. PREPARATION, 1 2 3 4
HYGIENE
7. FLAVOR 1 2 3 4
8. TEXTURE, BODY 1 2 3 4
9. TIME 1 2 3 4
10. PRESENTATION 1 2 3 4
TOTAL:

OBSERVATION:
………………………………………………………………………………………………………
NATIONAL UNIVERSITY OF SAN AGUSTÍN COURSE: BARS AND COCKTAIL MANAGEMENT
PROFESSIONAL SCHOOL OF TOURISM AND HOTELS TEACHER: Mg. LADY CONCHA DÍAZ

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NATIONAL UNIVERSITY OF SAN AGUSTÍN COURSE: BARS AND COCKTAIL MANAGEMENT
PROFESSIONAL SCHOOL OF TOURISM AND HOTELS TEACHER: Mg. LADY CONCHA DÍAZ

BAR AND COCKTAIL MANAGEMENT PRACTICAL EXAM EVALUATION

SHEET
VII. STUDENT DATA:

NAME AND SURNAME

SHIFT AND GROUP

VIII. COCKTAIL PREPARATION TECHNICAL SHEET

carob
COCKTAIL NAME

COCKTAIL
CLASSIFICATION

BY ITS CATEGORY

INGREDIENTS IMAGE OF THE COCKTAIL

2oz of Pisco
1/2 oz cocoa cream
1/2 oz gum syrup
½ oz carob
3oz evaporated milk
1 egg yolk
4 to 5 ice cube

METHOD: smoothie
FUNCTION: nutritious
GLASSWARE: fancy
DECOR: Cinnamon powder
NUTRITIONAL VALUE:

PREPARATION DECOR PRESENTATION

IX. JURY QUALIFICATION

CRITERIA SCORE
11. PREPARATION, 1 2 3 4
HYGIENE
12. FLAVOR 1 2 3 4
13. TEXTURE, BODY 1 2 3 4
14. TIME 1 2 3 4
15. PRESENTATION 1 2 3 4
TOTAL:
NATIONAL UNIVERSITY OF SAN AGUSTÍN COURSE: BARS AND COCKTAIL MANAGEMENT
PROFESSIONAL SCHOOL OF TOURISM AND HOTELS TEACHER: Mg. LADY CONCHA DÍAZ

OBSERVATION:
………………………………………………………………………………………………………
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NATIONAL UNIVERSITY OF SAN AGUSTÍN COURSE: BARS AND COCKTAIL MANAGEMENT
PROFESSIONAL SCHOOL OF TOURISM AND HOTELS TEACHER: Mg. LADY CONCHA DÍAZ

BAR AND COCKTAIL MANAGEMENT PRACTICAL EXAM EVALUATION

SHEET
X. STUDENT DATA:

NAME AND SURNAME

SHIFT AND GROUP

XI. COCKTAIL PREPARATION TECHNICAL SHEET

Machu Picchu
COCKTAIL NAME

COCKTAIL
CLASSIFICATION

BY ITS CATEGORY

INGREDIENTS IMAGE OF THE COCKTAIL

1 1/2 oz Pisco
1/2 oz mint cream
½ oz grenadine syrup
6oz orange juice
4 to 5 ice cube

METHOD: Direct- refreshed

FUNCTION: refreshing
GLASSWARE: pilsener
DECOR: Orange and Narrasquino Parasol
NUTRITIONAL VALUE:

PREPARATION DECOR PRESENTATION

XII. JURY QUALIFICATION

CRITERIA SCORE
16. PREPARATION, 1 2 3 4
HYGIENE
17. FLAVOR 1 2 3 4
18. TEXTURE, BODY 1 2 3 4
19. TIME 1 2 3 4
20. PRESENTATION 1 2 3 4
TOTAL:

OBSERVATION:
………………………………………………………………………………………………………
NATIONAL UNIVERSITY OF SAN AGUSTÍN COURSE: BARS AND COCKTAIL MANAGEMENT
PROFESSIONAL SCHOOL OF TOURISM AND HOTELS TEACHER: Mg. LADY CONCHA DÍAZ

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