Drinks - Origins and Production

N/A

The classes have both theoretical and practical components, with practical activities being preceded by an explanatory session and a demonstration of the activity in which students are expected to participate actively.

The practical activities include: online research and guided discussions on covered topics; participation in stages of beverage production or creation; preparation of tastings and beverage sampling; analysis of case studies, and solving in-class questions. If possible, a field study trip will be organized.

Students need to choose one of the two assessment modalities: a) Continuous assessment;b) Exam.
Continuous evaluation:
Module 1 – Individual written test (50% of the CU grade).
Module 2 – Individual written test (25% of the CU grade) and practical work (25% of the CU grade).
The final classification will be translated into the whole numerical scale from zero to twenty values.
Assessment classification equal to or greater than ten values, provide the right to dismiss the exam.
Exam evaluation: Individual written test (100% CU grade).
– The student who obtains a classification between 7.5 points and 9.4 points (inclusive) in the written test has the right to be admitted to the oral test assessment.
– It is considered approved in the exam, the student who obtains a classification equal or superior to ten values.

O1 – Recognize the types of beverages according to European and Portuguese legislation.
O2 – Describe what alcoholic and non-alcoholic beverages are.
O3 – Identify the characteristics and types of water.

O4 – Differentiate between juices and soft drinks, and their manufacturing processes.

O5 – Explain the production process of mead and kombucha.

O6 – Recognize the origins and types of coffee, tea, and infusions.

O7 – Explain the main methods of preparing coffee, tea and infusions.

O8 – Differentiate between the various types of beer and their production processes.

O9 – Identify the ingredients of beer and their functions during the production process.

O10 – Differentiate the main types of wine and their production processes.

O11 – Compare various types of distilled beverages, their raw materials, and their production processes.

O12 – Create beverages based on the acquired knowledge.

Module 1 – Beverages and production processes

Wine: raw materials, fermentation and manufacturing processes

Winemaking of wines: still, sparkling and fortified

Beer: raw materials, fermentation and manufacturing processes

Alcoholic beverages vs non-alcoholic beverages

Non-alcoholic beverages (water, milk, fruit juice and nectars, vegetable drinks)

Low alcohol drinks: mead, kombucha

Liqueurs and spirits

Sensory tasting of various alcoholic and non-alcoholic beverages

Module 2 – Bar and beverage service

Origin, classification and species of coffee

Tea: manufacturing process and composition

Preparation of teas and coffees

Distillation processes

Simple and compound distilled beverages

Bar compositions – history and origin

Preparation and service rules of the different drinks

Sensory tasting of various alcoholic and non-alcoholic beverages

• - Practical Work - 25.0%
• - Module 2 - Written individual test - 25.0%
• - Module 1 -Written individual test - 50.0%

• - Exam - 100.0%

NAO