HOS112 Bartending Assignment
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Final Project Overview
Assignment #3 consists of two parts. For this assessment, students will propose a newly designed beverage (with or without alcohol), then demonstrate their Bartending skills & knowledge and walk the guests through the process of making the drink step-by-step.
Students are required to submit the proposal (part 1) through Blackboard Dropbox and hand in a hard copy to instructor first week of presentations. Part 2 of the assignment will be in the form of a practical, therefore, the document provided should serve only as a guideline on what students can expect to be assessed on.
*Each student will do a practice run at home prior to presenting in class. Once the beverage is made, student will take a photo, and include it in the chart. When taking the photo be mindful of the background, positioning, and overall aesthetic – sell me the drink!!
*Bartending kits must be brought to class AND used when making the Classic with a Twist during the presentation.
Be creative and have fun!
|Part 1 (25%)– Each student will be assigned a drink. Students will then examine the original recipe and create an entirely new one – using the original as inspiration. Students will propose their new creation in writing by filling in the chart template.|
|Proposal Details||New Drink Info (Fill-in)|
|Name of Alcoholic Beverage or Mocktail Assigned|
|Rename the Drink (Must sound interesting, be creative, & relevant)|
|Recipe for New Drink (Must include complete recipe with measurements in oz, and step by step instructions in point form)|
|Base Spirit (If creating a mocktail skip this step) **IMPORTANT: We will use base spirits from our in-class inventory! Do NOT bring your own Please ONLY indicate in the box to the right the name of the spirit you will be using for your presentation.|
|1 Homemade Syrup (Create your own syrup, provide recipe, and step by step instructions) *You will be asked to bring syrup for in-class presentation Your syrup recipe may be from a website or book post the link for citation if using this method OR you may create your ownConsider having two or more items in the syrup. Ex. Rosemary & Raspberry, Blackberry & Mint, etc.Needs to be more complex than simple syrup.|
|Glassware (Specify which type of glass will be used)|
|2 Items from the List Below (Specify which two you will choose & why) Fruit, vegetables, fresh herbs, edible flowers, dried spices, etc.|
|1 + Items from the List Below (depending on drink type – be specific) Lemon or lime cordial, grenadine, juice, tea, coffee, soda, milk, cream, etc.|
|Select 1 Garnish (Accent) (Must tie into the selected drink concept- think about why it works, colors, presentation – see garnish videos)|
|Choose 2 Drink Making Techniques to Demonstrate: (Shake, stir, strain, double strain, build, muddle, layer, etc.)|
|Rim the Glass – Optional (Use salt, sugar, celery salt, etc.)|
|Photo (In this section, include the photo of your drink from the at home practice run)|
|Part 2 (10%) – Students will demonstrate their Bartending skills and overall knowledge by presenting their Classic with a Twist creation. Each student will have a designated time slot during class to set up the bar area and provide step-by-step instruction. The following will be assessed:|
|Bar Set-up (Student will set up the bar area with items needed to make the selected drink)|
|Tools (Upon completion of bar set-up, student will indicate which tools are being used and their purpose)|
|The Process (While making the drink, student will explain each step of the process)|
|Outcome (Student will present the drink to the ‘guest’)|