Wine & Brewed Beverages (Practical) –
Weekly Plan & Course Details
1. Course Details
Course Name: Wine & Brewed Beverages (Practical)
Course Code: HM23WBBII
Credits: 02 (Practical)
Offered For: BHMCT (3rd Semester)
Contact Hours: 4 Contact Hours per week
Pattern: Semester
Grading System: Third type of grading as described Vide Clause 12.1 of the Regulation
2. Grading Pattern
Component Marks
Continuous Evaluation (Grooming, Skill, 40 Marks
Regularity)
Lab Test 25 Marks
Viva Voce 25 Marks
Presentation (Wine & Food Pairing/Menu) 10 Marks
Total Marks Assigned to the Course: 100 Marks
3. Course Objective
The objective of the course is to provide hands-on practical exposure to students in the
BHMCT programme about the various types of tools, equipment, and utensils used in
beverage serving operations, understanding various types of table setups along with the
operations, art of serving of various alcoholic and non-alcoholic beverages, menu planning,
order taking & processing mechanisms to ensure their employability & skill development in
food & beverage service management domain.
4. Course Description
• Preparing various: Tea, Coffee (Latte art), Hot Chocolate, Fresh Lime
• Service of Bottled, Draft and Canned Beer
• Service of Perry, Cider and Sake
• Wine Bottle Shapes and Sizes
• Reading a Wine Label
• Wine and Food Harmony (How to suggest guest)
• Menu Planning with Wines
• Service of Aperitifs
• Service of Still Wines – Red wines, White wines and Rosé wines
• Service of Sparkling Wines
• Service of Fortified Wines
• Service of red wine, white wine and champagne with matching food (meat & poultry
dishes)
• Beverage Storage
5. Weekly Practical Plan with Sample Recipes
Week Topics / Activities Learning Outcome Recipe / Notes
Week 1 Orientation & Understanding
Grooming, Safety in grooming, hygiene &
Lab lab rules
Week 2 Tea Preparation Brewing black, Recipe: 1 tsp tea leaves +
(Types & Service) green, and herbal 200ml hot water, steep 3–5
teas mins
Week 3 Coffee & Latte Art + Espresso making, Recipe: 1 shot espresso +
Hot Chocolate & milk frothing, 150ml steamed milk
Fresh Lime garnishing
Week 4 Service of Bottled, Beer styles, pouring Demo only
Draft, and Canned and glassware
Beer
Week 5 Service of Cider and Cultural service Demo only
Sake methods
Week 6 Wine Bottle Shapes, Bottle identification Activity based
Sizes & Reading & label
Labels interpretation
Week 7 Wine and Food Suggesting wines Pairing: Red wine – lamb;
Harmony for dishes White wine – fish
Week 8 Menu Planning with Creating balanced Pairings and course planning
Wines wine menu
Week 9 Service of Aperitifs Glassware and Examples: Vermouth, Campari
timing – served chilled
Week 10 Service of Still Serving red, white, Serving Temp: Red – 16°C,
Wines rosé wines White – 10°C
Week 11 Service of Sparkling Champagne Serve chilled at 8°C
Wines opening, pouring
Week 12 Service of Fortified Service of Sherry, Port – serve at 18°C; Sherry –
Wines Port serve at 12°C
Week 13 Service of Wine with Mock guest service Demo based
Food with food pairing
Week 14 Beverage Storage Wine cellar setup, Ideal temp: 12–14°C
Techniques temperature control
Week 15 Final Lab Test, Complete evaluation Assessment based
Presentation & Viva
Voce
