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BVS520S - BEVERAGE STUDIES - 2ND OPP - DECEMBER 2025 |
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nAmlBIA UnlVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF COMMERCE, HUMAN SCIENCES AND EDUCATION
DEPARTMENT OF HOSPITALITY AND TOURISM
QUALIFICATION: BACHELOR OF HOSPITALITY MANAGMENT & BACHELOR OF
CULINARY ARTS
QUALIFICATION CODE: 07BHMN /
07BCNA
LEVEL: 7
COURSE CODE: BVS520S
COURSE NAME: BEVERAGE STUDIES
SESSION: DECEMBER 2025
PAPER: THEORY (PAPER 1)
DURATION: 2 HOURS
MARKS: 100
SECOND OPPORTUNITY QUESTION PAPER
EXAMINER(S) Ms. AAR Siebert
MODERATOR: Ms. H Shiyandja
INSTRUCTIONS
1. Answer all questions.
2. Read all the questions carefully before answering.
3. Make sure your name and surname, question number and the date
appear on the answer script.
4. Please ensure that your writing is legible, neat and presentable.
THIS QUESTION PAPER CONSISTS OF _2_ PAGES (Including this front page)
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Question 1
(5)
Identify the grind levels of coffee beans used for the following brewing methods.
a. Cold Brew or Percolator
b. French press or immersion brewers
c. Auto Drip Makers
d. Pour-over (filter cone) brewing
e. Espresso Brewing
Question 2
(4x2=8)
"Namibia is not a suitable country for growing coffee" . Please explain this statement by describing the
conditions of coffee cultivation in comparison with Namibia as a country.
Question 3
(7+5+4=16)
Tequila is one of the oldest spirits produced in the Americas and is linked to a lot of folklore. Imagine you
were preparing to give a TED talk on Tequila . Write yourself some notes on a) general information of tequila,
b) production process and c) aging designations.
Question 4
Identify the basic types of spirits and state what their base ingred ients are .
(6x2=12)
Question 5
(4+3+12=19)
Champagne production and quality is very strictly controlled. Give a detailed explanatin on:
a. the names of any four (4) of the permitted grape varieties used,
(4)
b. the 3 styles of champagne and,
(3)
c. the allowed sweetness levels of champagne according to the AOC
(12)
Question 6
Distingu ish between the pot still and column still methods of distillation
(5x2=10)
Question 7
Please translate or explain the below standing terminology.
(10x2=20)
a. Distillation
b. Residual sugar
C. Fortified Wines
d. Aromatized wines
e. Tisane
f. Camelia Sinensis
g. Pot still
h. Bourbon
i. Liqueurs
j. Mezcal
Question 8
(4+6=10)
The Liquor Act 6 of 1998, stipulates conditions, business hours and days under which liquor licence holders
may trade . Please stipulate which conditions, business hours and days are the permissible for the following
types of liquor licence holders.
a) Bottle Store Liquor licence
(4)
b) Hotel on-consumption liquor licence, restaurant liquor licence and parks on-consumption licence. (6)
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