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BVS520S - BEVERAGE STUDIES - 1ST OPP - NOVEMBER 2023 |
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n Am I BI A u n IVE Rs ITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCESAND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: Bachelor of Hospitality Management, Bachelor of Culinary Arts
QUALIFICATION CODE: 07BHMN,
07BCNA
LEVEL: 7
COURSE CODE: BVS520S
COURSE NAME: Beverage Studies
SESSION: NOVEMBER 2023
PAPER: THEORY (PAPER 1)
DURATION: 2 HOURS
MARKS: 100
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION PAPER
Ms. AAR Siebert
MODERATOR: Ms. H Shiyandja
INSTRUCTIONS
1. Answer ALL the questions.
2. Read all the questions carefully before answering.
3. Number the answers clearly
THIS PAPER CONSISTS OF _3_ PAGES (Including this front page)
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Question 1
(8)
Champagne is a festive, bubbly wine enjoyed all over the world, and is produced in France. Describe
this traditional method of champagne production in detail.
Question 2
(3x3=9)
The wine laws of the European Union (2007) defined three 3 quality tiers for EU wines. Please
describe these quality tiers.
Question 3
(6x2=12)
Champagne is produced at 6 different sweetness levels according to the residual sugar contained in
the wine. Name and describe these sweetness levels.
Question 4
(6)
You are responsible for designing a wine store for the hotel school since proper wine storage
conditions are vital to maintain the character of the wines. Discuss the requirement of a proper
wine store that you have to consider in order to successfully design this wine cellar.
Question 5
(Sx2=10)
Briefly discuss the classifications/ styles of Scotch Whiskies as detailed in the 2009 Scotch Whisky
regulations.
Question 6
(7)
Describe the process of producing a dark rum.
Question 7
(3x4=12)
Complete the below table of liqueur categories and classes. (Recreate the columns in your answer
book.)
Category
e.g.
Botanical
6.1
6.2
6.3
Flavour
Mint
Generic Example
Creme de
Menthe
Proprietary or
Branded Example
Bois Peppermint
Liqueur
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Question 8
Please translate the below standing terminology and acronym.
a. A.O.C
b. Agave
C. Arabica
d. Calvados
e. Brandy
f. Botrytis Cinerea
g. Fortified Wine
h. Gin
i. Perry
j. Cider
k. Liqueurs
I. Proof
m. Residual Sugar
n. Tisane
0. Vinification
p. Vitification
q. Eau de vie
r. Camelia Sinensis
(18x2=36)
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