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This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
This unit will provide an introduction to beverage issues, including sensory perception, wine production, labelling and styles. It also covers beer and spirit production and styles (including cocktails), tea, coffee and soft drinks, service issues and responsible handling. Learning to taste drinks is an integral part of the unit, and students will be expected to participate in sensory evaluation of wine, beer and other drinks. The importance of environmentally sustainable practices in the production and supply chain of beverages will be highlighted. The production of beverages studied in the seminars are reliant on quality agricultural raw materials. As a result it is incumbent on all involved in the beverage industry to minimize any negative impacts of their actions.
On completion of this unit students should be able to:
The mode of delivery for this unit is through weekly on-campus seminars. The teaching and learning approach in this unit is enhanced through in-class discussions of practical industry case studies, where the skills of working effectively with others (specifically team work, task collaboration and working productively with people from diverse cultures), communicating effectively, critical appraisal and the ability to generate ideas are emphasised. This unit also provides for engaged teaching and learning where guest lecturers from industry are invited to share experiences, providing students with industry relevant information and opportunities for networking. The seminars are also supported by relevant field trips. Students are required to complete individual assessment items which are assessed for quality academic and professional standards, including written communication (structure, language and conventions), critical analysis (depth of thought, development of argument, logical analysis and insight), depth and breadth of coverage, the ability to research effectively using both academic and contemporary sources and industry relevance.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.
| Type | Description | Value |
|---|---|---|
| Test | Test 1 | 15% |
| Test | Test 2 | 15% |
| Test | Test 3 | 15% |
| Examination | Final Exam | 55% |
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
HOS2112|2|1
This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
This unit will provide an introduction to beverage issues, including sensory perception, wine production, labelling and styles. It also covers beer and spirit production and styles (including cocktails), tea, coffee and soft drinks, service issues and responsible handling. Learning to taste drinks is an integral part of the unit, and students will be expected to participate in sensory evaluation of wine, beer and other drinks. The importance of environmentally sustainable practices in the production and supply chain of beverages will be highlighted. The production of beverages studied in the seminars are reliant on quality agricultural raw materials. As a result it is incumbent on all involved in the beverage industry to minimize any negative impacts of their actions.
On completion of this unit students should be able to:
The mode of delivery for this unit is through weekly on-campus seminars. The teaching and learning approach in this unit is enhanced through in-class discussions of practical industry case studies, where the skills of working effectively with others (specifically team work, task collaboration and working productively with people from diverse cultures), communicating effectively, critical appraisal and the ability to generate ideas are emphasised. This unit also provides for engaged teaching and learning where guest lecturers from industry are invited to share experiences, providing students with industry relevant information and opportunities for networking. The seminars are also supported by relevant field trips. Students are required to complete individual assessment items which are assessed for quality academic and professional standards, including written communication (structure, language and conventions), critical analysis (depth of thought, development of argument, logical analysis and insight), depth and breadth of coverage, the ability to research effectively using both academic and contemporary sources and industry relevance.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.
| Type | Description | Value |
|---|---|---|
| Test | Test 1 | 15% |
| Test | Test 2 | 15% |
| Test | Test 3 | 15% |
| Examination | Final Exam | 55% |
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
HOS2112|2|2