Overview
This hands-on practicum develops technical proficiency in the preparation, presentation, and service of Greek frappé beverages. Students examine the beverage’s cultural background, customary variations, core ingredients, and place within Greek café culture.
Practical instruction addresses ingredient selection and dosing, water control, foam production, ice management, sweetness and milk adjustment, equipment handling, sanitation, mise en place, workstation organization, order sequencing, service timing, glassware, garnish, and safe customer service. Emphasis is placed on sensory consistency, visual presentation, temperature, texture, beverage identity, and accurate customization.
Students prepare individual and multiple beverage orders to specification, troubleshoot quality defects, and evaluate finished products using established sensory and service criteria.
Learning Outcomes
- Prepare a standard Greek frappé accurately from a recipe specification.
- Adjust sweetness, strength, milk content, and ice levels to meet documented customer preferences.
- Diagnose and correct defects involving foam stability, flavor balance, temperature, texture, and presentation.
- Apply hygienic food-handling, sanitation, equipment-safety, and workstation-management procedures.
- Organize mise en place and sequence multiple beverage orders within defined service-time requirements.
- Evaluate completed Greek frappé beverages against sensory, visual, technical, and service-quality criteria.
- Demonstrate consistent preparation of standard and customized Greek frappé variations in a timed service simulation.
Timetable
| Type | Length | Frequency | Period |
|---|---|---|---|
| Lecture | 1 hour | Weekly | All semester |
| Lab | 2 hours | Weekly | All semester |
| Tutorial | 1 hour | Fortnightly | All semester |
| Practicum | 2 hours | Weekly | Second term |
Assessment Schedule
| Type | Description | Weighting |
|---|---|---|
| Assignment | Reflective tasting notes and cultural context analysis | 10.00% |
| Quiz | Ingredient, equipment, safety, and service knowledge quizzes | 10.00% |
| Test | Sanitation and workstation-management test | 15.00% |
| Deliverable | Recipe-standard preparation portfolio | 15.00% |
| Tutorial | Practical participation and structured peer evaluation | 10.00% |
| Test | Timed service simulation | 20.00% |
| Exam | Practical examination covering standard and customized frappé variations | 20.00% |
Prerequisites
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.
