Ceguera Technological Colleges

Francia, Iriga City

College of Technical Education
Bachelor of Technical – Vocational Teacher Education

FSM 311 – BARTENDING

Name: MARIA VERONICA B. FAJARDO Date: JULY 26, 2021

Program/Year: BTVTED – FSM III

ALCOHOLIC DRINK RECIPE

Bloody Night
Ingredients:
1 oz. Grenadine Syrup
3 oz. Red Wine
3 oz. Cranberry Juice
Slice of lime, garnish

Procedure:
1. Pour the grenadine syrup then fill the glass with ice.
2. Add in red wine and cranberry juice, slightly stir.
3. Garnish with slice of lime and serve with stirrer.
 Ceguera Technological Colleges
Francia, Iriga City
College of Technical Education
Bachelor of Technical – Vocational Teacher Education

CRITERIA FOR MIXOLOGY

NAME OF STUDENT: Maria Veronica B. Fajardo
NAME OF THE COCKTAIL: Bloody Night

Creativity and Artistry of Originality-10%

the Drink (60%) Taste-25%
Color Combination-10%
Name Association-15%

Preparation of Drink (20%) Cleanliness of working area-

10%
Proper Uniform-5%
Completion of work on time-
5%
Cleanliness of working area-
10%

Table Presentation (20%) Overall look / appearance-10%

Creativity-5%
Showmanship (appeal to
people/flair)- 5%

TOTAL SCORE

Comments:

Name and Signature of the Evaluator

 Ceguera Technological Colleges
Francia, Iriga City
College of Technical Education
Bachelor of Technical – Vocational Teacher Education

MECHANICS

1. Students are required to be at the venue thirty (30) minutes before the exam proper begins. A
deduction of five (5) points from the total score for those who are late comers.
2. Students must a Ceguera shirt, jeans, and closed shoes. A deduction of ten (10) points from
the total score shall be made if such students are not wearing the complete and improper
prescribed uniform.
3. Participants will be the one to decide what type of equipment they are going to use.
4. Participants may bring their own bartending tools, kitchen utensils such as flatware,
chinaware, and glassware.
5. The maximum number of ingredients must not exceed five (5) including drops and dashes.
6. No pre-mixed or homemade ingredients are allowed.
7. Dairy products and their substitutes are not allowed except for egg and/or milk, fresh or
otherwise.
8. The cocktail drink may be shaken, stirred, blended in a blender machine.
9. Garnishing shall be made of edible fruits and/or vegetables. No artificial or manufactured items
are allowed.
10.Garnish shall be cut and prepared on the spot. Bringing of pre-cut garnishes is NOT allowed.
11.Garnish may be put onto the glasses either at the start or after the performance of the
concoctions on stage.
12.The name of the cocktail must be relevant to the presentation and taste of the drink. They
must explain the product and the relevant of these on the title.
13.During the exam proper, participants shall prepare on-the-spot of entry drink good for
three (3) servings, simultaneously under the time limit of seven (7) minutes with full
garnishes. It shall be presented to the tasting jury for evaluation.
14.The seven-minute routine performance commences from the start of the music upon signal by
the emcee. Slideshow or any theatrical entrance will be included in the allotted time of
performance.
15.Point will be deducted if time goes beyond the ten (10) minutes limit, One (1) point for every
fifteen (15) seconds in excess of ten (10) minutes limit.
16.Liquor bottles to be used in flairing shall be filled up to at least 30 ml. pre-measured
ingredients in a bottle or container and emptying the contents into a shaker or glass and then
flairing it, is not allowed.
17.Participant shall use only the liquor bottles needed in the recipe for flairing.
18.No empty bottles or juggling props shall be used on the routine exhibition.
19.Any flairing act/performance is allowed except for naked flames. Obscene sexual acts are
strictly forbidden.
20.Free-pouring style is required.
21.Using of pourers is a must and it should not be removed from bottles while flairing. Bottle caps
will be allowed only when doing special tricks.
22.Participants shall provide their own Sports-themed background music that is on CD and must
be cued to the start of the music. It must be labeled with the contestant’s name, entry and the
 Ceguera Technological Colleges
Francia, Iriga City
College of Technical Education
Bachelor of Technical – Vocational Teacher Education

music title. CDs and shall be given and closely coordinated with the Officer in Charge of the
competition.
23.All participants are not allowed to watch the competition. After their performance, they should
go back to the preparation room.
24.NO coach or assistants are allowed in the preparation room. Only the student, the adviser and
the judges will be the inside the room.
25.Assistants will be allowed only to assist in bringing to the stage contestants’ materials and/or
paraphernalia for flairing.
26.The decision of the evaluators is final.
 Ceguera Technological Colleges
Francia, Iriga City
College of Technical Education
Bachelor of Technical – Vocational Teacher Education

FLAIRTENDING

Difficulty – 20 Points
This category is scored on the degree of difficulty that the competitor's routine contains as a whole.
Only moves that are successful will be taken into account when determining the competitor's
difficulty score. If a competitor attempts a trick and does not hit it, and does not go back and
attempt it again, the trick will not count towards the competitor's difficulty score. Difficulty can come
in several forms. It could be the level of difficulty in one individual move. It could be the combination
of a series of moves put together, or it could even be the way a bartender hits their moves to the
music or the beats.

Originality – 20 Points
This category is scored on the amount of original content in the competitor’s routine. Competitors will
earn points for original flair moves, styles and sequences. Judges do not want to see moves,
sequences or entire routines that they have already seen. However, competitors are encouraged to
create and add new content to their routine to score as well as possible.

Variety – 10 Points
This category is scored on the variety of different moves the competitor performs and variety of
combinations of objects they perform with. The more aspects of flair they display the higher they will
score. If the competitor is repetitive with their moves, they will score lower here.

Smoothness – 10 Points
This category is scored on the flow in which the competitor executes their moves. To score well in
this category the routine should be smooth and not choppy. The competitor should transition their
moves very well. Moves should blend together and not have breaks for re-adjustments in between.
The competitor should maintain smoothness throughout the different sequences they perform. If a
competitor has many drops that interrupt their routine, they will lose points in smoothness. There are
different types of smoothness, very dependent on each particular competitor's style.

Technical Execution – 15 Points

This category is scored on the control with which the competitor has over their entire routine. This
includes manipulation or use of bottles, tins, tools and / or any tricks that they attempt. The
competitor should be able to hit the moves they attempt. The competitor should be in control of the
objects they flair with throughout the entire routine. They should be able to hit pauses and stalls
when intended in their choreography.

Overall Entertainment – 15 Points

In this category, the competitor should not be just flipping bottles, but entertaining both the crowd
and the judges. They should be able to break down the imaginary wall between competitor and
crowd. A competitor's choreography or physical style may play a part in this category. The
competitor's routine should flow with the music and not be just flipping bottles with no concern for
the music. The energy of their routine will play a large roll in their score in this category.
 Ceguera Technological Colleges
Francia, Iriga City
College of Technical Education
Bachelor of Technical – Vocational Teacher Education

Showmanship – 10 Points
This category is scored on the showmanship displayed by the competitor on stage. Showmanship is
based on the competitor’s demeanor and presence behind the competition bar. The competitor
should seem confident and in command of their performance at all times. If the competitor comes
across as just a bartender flipping bottles, as opposed to a professional entertainer, they will not
score as well in this category.

100% TOTAL