Wine&Bar exam
This assessment consists of an open book assessment. Students will receive on Moodle, from their lecturer, by Friday Week 10 a list of Questions. Students are expected to select and pick up only 3 questions they wish to answer on the listed Short Answer Questions list. Students are expected to write between a minimum of 300 Words to a maximum of 450 Words for each of the Short Answer Questions they had selected. They will have to develop critically and carefully their answers based on the acquired knowledge within their Wine and Bar Management class. Students are expected to list, at the end of their paper, a minimum of 5 references (references should follow Harvard Referencing) that helped them to support their answers. All written assignment should follow good writing standards (Arial or Helvetica font 11 spacing 1 to 1.5), be spell checked and logically structured to guide the reader.
EX1 Short Answer Questions – Individual Assessment (40%) W 11
Assessment Instruction:
This Individual assessment is conducted through Moodle and is taking place in week 11. A link
session for Turnitin will be open by Monday Week 11 to Friday Week 11. The short question
answers need to be submitted at the latest by Friday W11 before 5:00 PM (Swiss GMT =
+1) via Moodle Turnitin.
This assessment consists of an open book assessment. Students will receive on Moodle, from
their lecturer, by Friday Week 10 a list of Questions. Students are expected to select and
pick up only 3 questions they wish to answer on the listed Short Answer Questions list.
Students are expected to write between a minimum of 300 Words to a maximum of 450
Words for each of the Short Answer Questions they had selected. They will have to develop
critically and carefully their answers based on the acquired knowledge within their Wine and Bar
Management class. Students are expected to list, at the end of their paper, a minimum of 5
references (references should follow Harvard Referencing) that helped them to support their
answers. All written assignment should follow good writing standards (Arial or Helvetica font 11
spacing 1 to 1.5), be spell checked and logically structured to guide the reader. Students must
Label the submissions and submit to the respective link on Moodle as follow:
S202_FB106_EX1 _your Class Number – your Your Family Name and given Name –
your Student Number.
Essay content for revision:
– All lectures/slides from week 2 10 on Moodle.
– All learning materials (video, article, infographics, ) from week 2 10 on Moodle *
– All discussions/topics from week 2 10.
– Quiz and essay questions
*Please be aware that additional reading of articles posted on Moodle for the respective weeks
will also be assessed.
Listed Essay Questions:
1. Wine & Bar Management: State the importance of bar and wine knowledge for a Bar
and Beverage Manager? Please, develop, explain and justify your answer by giving your
opinion on the subject with precise examples of situations where this knowledge will be
added value for both you and the customer.
2. Topic Fermentation: First, explain carefully what the process of fermentation is, describe
the different steps (how do you obtain fermented alcohol). Secondly, indicate what
ingredients could be used to make fermented alcohol and paired those ingredients with
the matching types of alcohol (listed and indicate what are they)?
3. Topic Viticulture: Evaluate the role and importance of terroir (explain also the meaning
of it and what terroir takes in consideration with their impacts on the grape and wine) in
the making of quality wines? Also, how climate change impacts terroir today, please
critically explain?
4. Topic Labels & Quality System: Explain, why it is important to understand the different
types of wine quality and classification system (per country), and how the consumer can
benefit from it when choosing a bottle of wine based on its label information.
5. Topic Viticulture: What is the meaning of Viticulture and provide examples of what we
include in this term and why Climate Change plays an influential role in todays wine
quality, characteristics, production method, land and alcohol percentage? Explain and
develop your answer.
6. Topic Beverage List Design: Explain, as a restaurant manager, what are the different
elements you need to pay attention and take in consideration when you are designing a
beverage list? Please critically elaborate and develop your answer.
7. Topic Viticulture: Within the grape anatomy, what are the different grape components
(parts) and explain what their roles are and how it could influence the quality and
characteristic of the wine.
8. Topic Labels & Quality System: Explain, how do you identify a wine based on its label?
Secondly, explain why it is important for an F&B or Restaurant Manager to understand
the information that are on the wine label (quality, price, terroir, )
9. Topic Spirits Distillation: Explain, first, the production differences between Pot Still
Distillation and Continuous / Column Distillation. Secondly, list the different type of
spirts and pair them with the matching distillation process method. Thirdly, indicate what
are the used ingredients to make those different spirits. Develop your answer by providing
a clear and detail explanation.
10. Topic Vinification: Explain the different wine maturation process, what are them? And
also, explain what the winemaker is looking for by choosing either one of these
maturation techniques as for example influencing the wine taste and flavour? Finally, is
the maturation process can impact the cost of the wine, if yes explain why.
11. Topic Wine & Food Pairing: Outline and explain the different key elements you need to
take into consideration when pairing wine with food? Develop your answer by giving
some good and not so good food pairing choice (combination, taste, texture, smell, ).
12. Topic Champagne & pairing: Explain how to pair Champagne throughout a meal. You
are invited to express your ideas about pairing Champagne kinds with various dishes,
cuisine, ingredient and tasting menu. You must critically elaborate and develop your
answer
13. Topic Wine Tasting: First, explain what criteria and environment impact do we need to
take in consideration when we assess a wine? Secondly, describe and explain what are
the 3 steps used when evaluating a quality wine? Thirdly, what do we mean, when
describing a wine smell, by 1st, 2nd and 3rd wines nose?
14. Topic Viticulture & Vinification: Define and explain what are the main factors that could
influence the style, the quality and the price of a wine? Please, critically develop your
answer and give your opinion on it.
15. Topic Viticulture: Why do we need to constantly take care of a vineyard during an entire
year (the grape cycle)? Please, develop your explanation and give your opinion on this
concern.
16. Topic Jeres (Sherry) vs Port Wine Vinification: First describe the provenance (country,
c region and city) and terroir of those two fortified wines. Secondly explain the differences
within the making and aging process between the different type of Sherry and Port Wines.
17. Topic Sweet Wines Vinification: List first the different type of sweet wine. And explain
secondly what are their characteristics and how they are made? Develop your answer by
giving the production method, the grape type(s), the harvest time and the location of
those wines.
18. Topic Non-Alcoholic Beverage: First enumerate and describe briefly the different kind
of soft drinks and give some brand to pair each of this soft-drinks category. Explain,
secondly the importance of them in the composition of your beverage list and why?
