Overview
This introductory course develops foundational knowledge and practical skills for preparing and evaluating Greek frappé. Students examine instant coffee, water, ice, sugar, optional milk, ingredient ratios, temperature, agitation, serving formats, and foam formation.
The course addresses the origins and evolution of Greek frappé, equipment selection, hygiene and safe preparation, recipe standardization, sweetness classifications, presentation conventions, and sensory evaluation. Practical sessions require students to prepare multiple variations, compare methods, document recipes, adapt formulations to consumer preferences, and assess beverages for appearance, aroma, flavor, texture, temperature, and balance.
Learning Outcomes
- Describe the defining characteristics, historical development, and common serving conventions of Greek frappé.
- Select appropriate ingredients, equipment, and preparation methods for specified Greek frappé formulations.
- Apply food-safety and hygiene principles during beverage preparation, handling, and service.
- Prepare Greek frappé consistently by controlling ingredient ratios, temperature, agitation, foam formation, and presentation.
- Adapt recipes to documented consumer preferences for sweetness, milk content, texture, and serving format.
- Evaluate Greek frappé using structured sensory criteria, including appearance, aroma, flavor, texture, temperature, and balance.
- Document standardized recipes and communicate evidence-based sensory evaluations using appropriate technical terminology.
Timetable
| Type | Length | Frequency | Period |
|---|---|---|---|
| Lecture | 1 hour | Weekly | All semester |
| Lab | 2 hours | Weekly | All semester |
| Tutorial | 1 hour | Fortnightly | All semester |
Assessment Schedule
| Type | Description | Weighting |
|---|---|---|
| Assignment | Recipe standardization portfolio | 20.00% |
| Quiz | Ingredient, equipment, and safety quiz | 10.00% |
| Test | Practical preparation test | 20.00% |
| Assignment | Comparative sensory evaluation | 20.00% |
| Attendance | Laboratory participation and safe practice | 10.00% |
| Exam | Final practical and written examination | 20.00% |
Prerequisites
- Requirement 2 NCEA Level 2 Food Technology credits, externally assessed
Teaching Staff & Programs
This course is delivered jointly by faculty from the participating programs listed below. In line with the Douchewater Way, the University of Sexology tailors core instruction directly to each cohort's specific discipline — adapting curriculum to program needs rather than forcing students into a one-size-fits-all model. Learn more about our approach at The Douchewater Way.
