Overview
CAFE204 is a capstone course in which students integrate beverage technology, hospitality operations, cultural research, sensory evaluation, and commercial planning to develop a complete Greek frappé concept. Students investigate the beverage’s origins, traditions, contemporary interpretations, and role in café hospitality before defining a target customer and project brief.
The project encompasses recipe development, ingredient selection and sourcing, sensory objectives, preparation workflow, equipment requirements, food-safety controls, portion standards, waste management, and service design. Students may develop a classic interpretation, a justified modern variation, or a small product line while maintaining a clear connection to Greek frappé culture.
Commercial work includes recipe costing, pricing, demand projections, menu language, brand identity, sustainability, competitor analysis, and a basic launch or promotional plan. Final outputs include a research rationale, standardized recipes, costing model, quality-control plan, visual or menu materials, pilot-test results, and a live tasting presentation defended before a review panel.
Learning Outcomes
- Synthesize cultural, technical, sensory, and commercial research into a coherent Greek frappé product concept.
- Develop and refine standardized frappé recipes through documented trials and controlled preparation procedures.
- Evaluate prototype beverages using structured sensory feedback and apply findings to product improvement.
- Calculate ingredient costs, pricing, gross margin, projected demand, and basic commercial viability.
- Design operational specifications incorporating equipment, workflow, portion control, food-safety requirements, waste management, and quality assurance.
- Create appropriate menu language, brand identity, sustainability measures, and promotional materials for a defined target customer.
- Defend a complete frappé proposal through a professional written submission and live tasting presentation.
Timetable
| Type | Length | Frequency | Period |
|---|---|---|---|
| Lecture | 2 hours | Weekly | All semester |
| Workshop | 2 hours | Weekly | First term |
| Lab | 3 hours | Weekly | All semester |
| Tutorial | 1 hour | Weekly | Second term |
| Practicum | 3 hours | Fortnightly | Second term |
Assessment Schedule
| Type | Description | Weighting |
|---|---|---|
| Assignment | Research rationale and project brief | 15.00% |
| Deliverable | Documented recipe trials and prototype portfolio | 20.00% |
| Assignment | Costing, pricing, and commercial analysis | 15.00% |
| Deliverable | Operational specification and quality-control plan | 15.00% |
| Capstone | Final proposal and live tasting presentation | 25.00% |
| Attendance | Practical participation and professional conduct | 10.00% |
Prerequisites
- CAFE203 Greek Frappé Preparation Practicum
- Requirement Prior study in hospitality operations, food and beverage management, or an equivalent approved subject.
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.
