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COURSE SYLLABUS

1. TITLE OF COURSE: Bartending
  PREFIX/NUMBER: CUA 136 CREDIT HOURS: 2
2. PREREQUISITE:  
3.

RESOURCES NEEDED:

 
 

TEXT:

 

SUPPLIES:

 
4. COURSE DESCRIPTION:
Class meets for a minimum of 45 hours per semester.  CUA 136, BARTENDING, will present the preparation and service of alcoholic and non-alcoholic beverages.  Students will learn mixology procedures, wine and champagne service, purchasing and storage procedures, cost controls, customer relations, and legal responsibilities of lounge operations.
5. COURSE GOAL:
To be able to prepare cocktails by industry-acceptable methods at a marketable speed.  To know and understand the practices involved in managing a lounge.
6. COURSE OBJECTIVES:
  By the end of the course, students will
  (A) to discuss the manufacturing and composition of a variety of wine, beer and spirits.
  (B) to discuss the history, origins and characteristics of a variety of domestic and foreign wines
  (C) to describe the characteristics, including particular components, of a front bar and back bar.
  (D) To identify and use a variety of bar utensils.
  (E) to identify and use a variety of types of glassware.
  (F) to describe storage, inventory and handling procedures for spirits, wines and beers
  (G) to describe methods of determining a guests age
  (H) to identify the traits of an intoxicated guest.
  (I) to explain how to refuse to serve an intoxicated guest.
  (J) to describe the legal requirements of responsible alcohol service.
  (K) to list the component parts of a select group of alcoholic and non-alcoholic drinks.
  (L) to evaluate the effect of current laws upon the lounge and bar industry.
  (M) to set up, maintain and break down a bar.
  (N) to produce a variety of build and shaken drinks at marketable speed and efficiency
  (O) to take and produce multiple drink orders at marketable speed and efficiency
  (P) to select, prepare and use a variety of drink garnishes.
  (Q) to calculate costs and selling prices of a variety of alcohol beverages.
  (R) to handle ice in a safe and sanitary manner according to state guidelines
  (S) to take the “Right Mix” and “Bar Code:  Responsible Alcohol Service” national exams from the Education Foundation of the National Restaurant Association.
7. STUDENT RESPONSIBILITIES
 

(A)

Attend class on a regular and punctual basis. Absences and late class entries are to be brought to the instructor's attention in advance.
 

(B)

Complete all exams and quizzes as scheduled.
 

(C)

Complete the written final exam.
 

(D)

Keep the bars and classroom clean.
 

(E)

Memorize recipes as assigned.
 

(F)

Assist other students as needed.
 

(G)

Set up bars before beginning of class.
 

(H)

Perform mixology duties at PCC sponsored events.
8. EVALUATION PROCEDURES:
    TASK LIST competencies are rated according to the following scale: 1 = exposure to the task

2 = can perform the task, to industry standards, with  supervision

3 = can perform the task to industry standards of efficiency and quality

4 = can teach the task to others

    Classroom quizzes 25%
    Task list competencies 25%
    Classroom participation 30%
    Final Exam 20%
    Grading Scale
Raw Score Range		 Letter Grade
    90 to 100 A
    80 to 89 B
    70 to 79 C
    60 to 69 D
    below 60 F

Special Remarks:

1.

Tardy Policy:  A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.

10. METHODS OF INSTRUCTION:
  Students will simulate actual bar settings in their lab sessions.  Mini lectures and guest speakers from industry and law enforcement will be featured. Opportunities for actual bartending experience will be available at college special events.
11. ACADEMIC INTEGRITY:
  The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
12. ADA NOTICE:
  Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.