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HOSP6044 - The Art of Mixology

Title:The Art of Mixology
Long Title:Art of Mixology & Cocktail
Module Code:HOSP6044
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 1 programme(s)
Module Coordinator: Noel Murray
Module Author: GAIL COTTER
Module Description: The art of mixology: the development and creation of mixed drinks incorporating traditional, modern and molecular techniques.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Implement the techniques associated with the craft of cocktail production.
LO2 Identify the current trends and variety of mixed drinks in the Irish and international market.
LO3 Recognise the relationship between cocktail production and portion control.
LO4 Choose the method, equipment, ingredients and garnish to be used, as appropriate..
LO5 Evaluate market led innovative drink products to meet the needs of a specifically identified market.
LO6 Create Cocktail Lists and special occasion menus.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
Co-requisite Modules
No Co-requisite modules listed

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

Previous bar experience desirable.

Module Content & Assessment

Indicative Content
The history of the cocktail
The history of the cocktail: From Betsy Flanagan in 1779 to prohibition to today's modern cocktail culture.
Mixed Drinks
The structure and components of a mixed drink. Drink families; traditional, contemporary and alcohol free mixed drinks. Developing drink recipes. The availability of ingredients on the Irish market. Sourcing new ingredients. Pre-mixes and shortcuts and their appropriate application.
Mixing methods.
Mixing methods; build, stir, blend, shake, layer and muddle. Basic flair methods.
Resources required to produce cocktails
Glassware selection; choosing suitable glassware. The relationship between glass size and profitability. Equipment availability. Appropriate use of equipment. Staff training.
Tools, techniques and garnishes
Preparation skills. Application of hygienic work practices. Garnish preparation and presentation skills.
Drink menu development
Develop drinks menus and speciality drinks according to different types of premises. Creation of new drinks including costing to standard recipe. Conducting and evaluating a market test screening of the product. Costing and pricing structures.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Written Report Current Trends in the Mixed Drink Market in Ireland 2 20.0 Week 6
Project Create a Cocktail List for a premises. 2,5,6 30.0 Week 8
Practical/Skills Evaluation Create unique products suitable to a chosen venue. 1,2,3,4,5 20.0 Week 13
Project Develop Standards of Procedure and a training manual to implement a new cocktail list in a chosen premises. 1,2,3,4,5 30.0 Week 13
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The institute reserves the right to alter the nature and timings of assessment


Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Based on subject topic. 1.0 Every Week 1.00
Lab Practical preparation. 1.0 Every Week 1.00
Lab Computer application. Costing/ designing menus. 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research on module topic. 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.

Module Resources

Recommended Book Resources
  • Adam W. Freeth 2012, Bartending, New Holland [ISBN: 1780090021]
  • Stehenson, T. 2013, The Curious Bartender - The artistry and alchemy of creating the perfect cocktail, Ryland Peters & Small [ISBN: 1849754373]
  • Muldoon, S. 2015, The Dead Rabbit Drinks Manual, Houghton Mifflin Harcourt [ISBN: 0544373200]
Supplementary Book Resources
  • Fernando Castellon 2005, Larousse cocktails, Hamlyn London [ISBN: 978-0600612612]
  • Prums, E. and Williams, J. 2014, Shake: A New Perspective on Cocktails, Clarkson Potter United Kingdom [ISBN: 978-080418673]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 6 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie