Course Syllabus Sibelicious

Propaedeutic Phase
Course manager : Mr. Eric Andersen
Introduction

The course Sibelicious is part of the module “knowing the fundamentals of hospitality operations”. The course
will partly take place in the learning company Sibelicious for the practical components in the production or
restaurant kitchen, restaurant, storeroom, banqueting, catering and visitor centre.

The other part consists of lectures, workshops and trainings that have to do with the departments mentioned
above.

Everything is this course will be about getting familiar with the basics of a hotel’s operation and how hospitality is
provided in such operations with the focus on a solid theoretical foundation but also on skills and attitude.

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Contents
Introduction 1
1 Course description 3
1.1 Goal 3
1.1.1 Structure 3
1.1.2 Assignment 3
1.1.3 Practical issues 3
1.1.4 Certificates 4
1.2 Staff involved in the course 4
2 Aim and learning objectives 5
3 Teaching methods 6
3.1 Online learning in Microsoft Teams 6
3.2 Online and on campus lectures and guest lectures 6
3.3 Case study/F&B assignment 6
3.4 Study load 6
4 Assessment overview 7
4.1 General overview 7
4.2 Re-sits 7
4.3 Perusals 8
4.4 Required literature, theory & models 9
5 Link to the industry 9
6 Evaluation 9
Appendix 1 - planning 10

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1 Course description

1.1 Goal
The goal of the Sibelicious course, course code EHM1.SIB-01, is to let students orientate themselves to the
operational practical issues that occur in hotel management environments. These issues are related to food and
beverage management, front desk operations and inventory and cost control. Orientation of how the food
service industry is organised is also part of the theme. The context is both from a theoretical and practical
perspective.

The course is also meant to prepare students for their (assistant) manager role in the second year so that they
are able to apply the acquired forecasting, financial and personnel management skills. In the learning company
Sibelicious students learn to operate in an environment in which providing hospitality to internal and external
guests in various settings is expected from them but also to understand the various operational processes that
take place both back and front of house

1.1.1 Structure
The course has been split up into a few main topics. Food management i.e. the food service market, F&B
organisations, HACCP and product knowledge.

Another topic of this course is beverage management. Students attend the WSET wine course level 1 to learn
about wine. Moreover in cooperation with the industry trainings related to coffee, water, tea and beer will be
provided.

Menu design is another subject. Topics as menu design, menu engineering and cost calculation will be dealt with.

Another category will be front office and housekeeping. In these (guest) lectures you will be taught what it takes
to run a front office and what happens in a hotel’s housekeeping department.

1.1.2 Assignment
Beside the practical trainings and lectures, a case study about developing a food & beverage concept will be part
of the course. This is a group assignment. To make it easier to plan group meetings for this assignment the
groups are the same as the groups for the “My hotel” assignment from the operations course.

1.1.3 Practical issues

Guest lecturers are highly recommended to attend since this is the actuality from the industry. It is compulsory to
wear your business attire during the guest lectures and the excursion. It is also out of courtesy to our guest
speakers to show up. Guest lectures do a lot of effort to share their knowledge and experience with our students
and it is quite disappointing to speak for a room that is half empty or worse.

Classes will be scheduled according to groups (A and B) The group planning is available from this course on Cum
Laude. Every other week group A or B is in the learning company. Your timetable will say “Sibelicious check Cum
Laude (group A or B)” For the exact outlet and working hours you go to the Practical Learning Company folder of
this course. There you will find the planning for each week.

If your group is not in the learning company you will have lectures scheduled in your timetables. If you have no
lectures scheduled in your timetable this does not mean that you are off. This time should be used to get
together with your group to work on the F&B assignment (case study).

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1.1.4 Certificates
There are two certificate generating trainings that belong to the Sibelicious course:
1. Wine and Spirits Education Trust (WSET) level 1 certificate in wine
2. SENSZ HACCP basis course certificate

BUas is an approved program provider (APP) of the UK based WSET program. WSET offers wine courses globally.
The wine lectures are according to their set up and course guide. After completing the course training an official
WSET exam is scheduled in the exam week. If you pass the exam with a minimum of 70% correct answers you
will receive an official WSET level 1 certificate that will be sent by mail to BUas. The official exam can only be done
one time. The 2nd opportunity is an exam made by BUas.

SENSZ is a company that is specialized in official HACCP audits and advices on HACCP and hygiene related topics.
They have also developed an online e-learning course. Access to this training will be provided through a link that
can be found in LMS/Cum Laude. You will be asked to enter your own credentials when accessing the training.
This course is a learning/reading part that you need to complete first but that you can do at your own pace. Upon
completion you will be invited to make the online exam. You can do this 2 times. It will be registered on your
practicals task card if you passed this e-learning course. Not passing before the Sibelicous course ends, may
result in not passing your practicals. When you pass you get a link to a certificate that can be printed by yourself.

1.2 Staff involved in the course

The following persons are involved in the course. Furthermore several guest lecturers have been invited to
lecture about several topics related to the course.

• Mr. Eric Andersen – Course manager (AND)

• Mr. Remko Klasen – Kitchen and coach operational plan (KLS)
• Mr. Joost de Raad – Manager Sibelicious (RAA)
• Mr. Leon van den Brink – Restaurant (BRIN)
• Mrs. Barbara Brouwers – All round
• Mr. Bart van Hest – Catering (HEST)
• Mr. Lars van Bethlehem – Catering (BTL)
• Mr. Dennis Petersen– Banqueting & Restaurant (PTE)
• Mr. Andy van Tilborg – Kitchen (TLB)
• Mr. Jaap Heijmeijer – Kitchen (HEIJ)
• Mrs. Yvette Claassen– Visitor Centre (CLS)

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2 Aim and learning objectives

After completion of this course, students should be able to:

1. Perform during operational duties in kitchen, restaurant, front of house and banqueting while correctly using
the proper hospitality skills, knowledge and attitude
2. Perform basic financial calculations related to F&B cost calculations and inventory control
3. Possess basic professional terminology related to F&B and front office operations
4. To understand basics of HACCP and apply these in theory and practice in food preparation areas
5. Have good understanding of functions in hotel operations departments
6. Apply the basic theory of conceptual design and food and beverage trends to a case study
7. Understand and apply basics of menu design
8. Understand basics of water, coffee and tea, its production processes and its applications in practice
9. Acquire basics of product knowledge in meat/fish/vegetables/herbs
10. Understand the steps and terminology of the beer brewing process
11. Apply basic knowledge of wine: e.g. wine types and food and wine pairing
12. Understand the diversity of global food service operations and markets and its trends

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3 Teaching methods

A detailed overview of lectures and other parts of this course can be found in appendix 1 of this syllabus.

3.1 Online learning in Microsoft Teams

The practical classes and trainings in the learning company are mostly on the job trainings. Besides there are
online learning modules in Microsoft Teams which can found in the Sibelicious online learning year 1 Team.
These are instructions that you prepare online, at times with instruction videos and questions. The material that
you prepared will be brought in practice in the next class that you will have in the respective department of
Sibelicious. So you need to prepare the module for the department you will be in as of the following Monday,
during the week prior to your practical week. The instructors will check if you prepared for the department and
will not allow you access to class if you are not prepared. Take into account that every class that was missed in
semester 1, needs to be redone and completed at the latest four weeks after the start of the new semester.
Before the end of the academic year, all scheduled hours that were missed need to be made up for when you are
doing this course in semester 2. After every class you will be able to tick off one or more items from your task
card. This task card serves as a portfolio and it is important that you keep this with you until the card has been
completed and checked off during the signing off session. If you will have not completed the e-learning and
practical classes before the semester ends you will receive a missed opportunity in Osiris. This will also be the
case when your task card is incomplete. You will receive a pass in the second opportunity for practicals in Osiris
when task card, attendance and e-learning have been completed before the week of conclusions.

3.2 Online and on campus lectures and guest lectures

The lectures are not only a preparation for the exam but also serve as material for the F&B assignment. It is
important that you check your mailbox daily in order to see if you need to prepare a class at home. Some
lectures are done according to the flipped classroom principle. This means that students who did not prepare
anything will not be able to participate and get the most of the lecture.

Other lectures contain Kahoot/Socrative elements and some are a combination of theory and practical
components (craft beer workshop, wine lectures)

3.3 Case study/F&B assignment

The F&B assignment is a group assignment. With your project group you will have to do research in order to
obtain the information that is required for making the report. Some information can be obtained from the
lectures but other information needs to be found from other relevant sources thus developing your research
skills that you will need more and more during your time at BUas. Comparing sources, discussing them with your
peers, but also efficiently dividing the work is key. Make sure you also check the quality of each other’s work and
input and discuss this within your group before submitting it. An interim presentation is part of this assignment.
See the information on cum laude for the details, aim and set up of the interim presentation. Furthermore there
will be weekly consultancy/Q&A sessions to discuss the progress of your group. You will receive information what
to prepare prior to each of these sessions.

3.4 Study load

Suggested study hours

For the wine exam and Sibelicious knowledge exam 55 hours
For the F&B assignment 40 hours
Contact hours as per appendix 1 185 hours

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4 Assessment overview

4.1 General overview

In order to obtain the 10 EC for the course you need to meet the following requirements. All exam results should
be at least a 4.5. This means that every result lower than 4.5 needs to be re-done. A 4.5 or higher can be
compensated with other exam results from the Sibelicious course. The average of all exams should be a 5.5 AND
the practical part of the course should be a pass which is acquired upon completing the task card AND having it
checked and signed off during the signing off session which is planned during the exam week. There are two
opportunities for every exam per academic year.

The WSET level 1 exam is an exam that comes directly from WSET in London. Passing this exam entitles students
to a certificate however there is only one opportunity to do so. The second opportunity is a school exam which
does NOT entitle you to the WSET certificate but which result can be used to compensate other exams of the
course. The weights of the exam are as follows

Sibelicious knowledge exam (multiple choice) 60%

Food and Beverage assignment (group) 30%
WSET wine (multiple choice) 10%
Practicals Sibelicious Pass

For all exams you will be registered in Osiris for the first opportunity only. For the F&B assignment every group
member has to upload the group report onto the upload space in the course. Everyone that uploads the report
before the deadline will be registered for this exam in Osiris. For the practical part you will be registered by Osiris
back office.

4.2 Re-sits

For all resits you need to register yourself in Osiris. For the Sibelicious and wine exams there will be resits
scheduled in the resit week. In case of an incomplete task card i.e. missed hours or shifts, you will receive a
missed opportunity notation in Osiris for the first opportunity of the practical skills part and you will be
registered for the second opportunity by the Osiris back office. To make up for the missing parts of your task
card you can make an appointment with the respective instructor(s) or the manager of the learning company.
In order to be still eligible for receiving a pass and have the card signed off during the final signing session (2nd
opportunity) you have to have completed the missed classes / hours four weeks after the end of the Sibelicious
course at the latest. If this is not done a second missed opportunity will be added to your record.

Resits for the F&B assignment will be done individually since not everyone of the original group might opt to do
this. This will be after the results for the first opportunity have been published and before the end of the
semester/course. Dates and deadlines can be found in the appropriate sections of the course on LMS/Cum
Laude. The individual (resit) assignment has the same learning goals as the first assignment but you need to
prove that you master all of these goals by yourself.

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4.3 Perusals

In order to protect the database with questions full questions of the multiple choice cannot be shared in case of
an online perusal. In this case the lecturer will share the categories of questions and the student’s personal score.
In live (on campus) perusal sessions the procedure for such perusals need to be followed. I.e. smart phones away
and no pen and paper allowed. For the perusal of the f&b assignment a general session will be scheduled during
which each group can ask questions about the feedback that was provided.
For the WSET wine exam there is no perusal as per WSET regulations (Source: WSET APP handbook 2020/2021
Exam regulations):

“4. It is strictly forbidden for anyone (including candidates, Main Contacts, Educators, Exams Officers or
Invigilators) to take copies, photographs or notes of any part of an exam paper (including the front cover). This
includes before, during and after an exam”

“14. Exam papers remain the property of WSET at all times, including after completion by candidates.”

This means that no exams and answering sheets will be in the BUas’ possession anymore after the exam will
have been taken.

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4.4 Required literature, theory & models
Below you find the study material for the multiple choice exam and WSET wine exam respectively

Pauli-Classical cooking the modern way – 3rd Edition - Chap. 1: pg 9-18, Chap. 2: pg 21-38; Chap. 4: pg 73-77,
93+94 (caviar), pg 95 (§. 4.2.2), 101-103 (§ 4.2.3), 109-113 (§ 4.2.6, 4.3,.4.5.13, 4.7.7; Chap. 5: pg 193-208; Chap. 6:
pg 211-218

Cousins, Foskett, Pennington - Food and Beverage Management – Fourth Edition Chapters 1, 2, 3, 5, 6 (page 161-
167, 175-176 and 178-187), 7, 8, 9 (par.9.4 only), appendices where applicable

Fifth edition: the same as the fourth edition except: Chapter 3: excluding par. 3.2 and 3.4,
Chapter 6. pages 177 – 183, 191&192 and 195-200. Chapter 8 excluding par. 8.4 & 8.6. 

A digital online version is available through the BUas library site and free of charge. However in case of a
computer/network failure this might not be available

Chibili M.N. a.o - Modern Hotel Operations Management – The rooms department. Chapter 4. Copies provided
on LMS

The terminology reader as published on Cum Laude including product knowledge and professional jargon and
expressions related to the departments in Sibelicious and the industry.

All powerpoints from the lectures and guest lectures and your personal notes.

WSET level 1 : Course Study Guide June 2021

In the case of newer editions please check the course’s news section for updates on page numbers and chapters.

5 Link to the industry

We like to keep a close cooperation with the industry. The industry is involved in the following parts of this
course:

• GLEC F&B concepting by Restaurant Company Europe

• GLEC coffee by Smit and Dorlas coffee roasters
• Workshop water by Spadel
• GLEC Tea by Crusio Tea
• Excursion to Sligro Breda branch
• GLEC meat by Kaldenberg Butchers
• GLEC fish by Smit vis
• GLEC Rooms division by Pulitzer hotel Amsterdam
• GLEC housekeeping/linen by Blycolin
• GLEC specialty beer by Biertalent

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6 Evaluation

Feedback can be provided through the class representatives who can relay this to the round tables. Remarks can
also be ventilated during the course in the consultancy (= Q&A) sessions.

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Appendix 1 - planning

Wee activi durati

k
1,3, ty
Kicko on
1
5, ff
Win 2
e
GLEC 1.
concepts
Food Service 5
1.
Organization
Product 1
knowledge 5
1
foodcalculati
Co 1 and menu 1.
st
GLEC Smit & engineering
on 5
2
Dorlas
LEC 1.
Beer
Case (grou wor /self 5
1
study
Consultanp/ k study) 0
1.
cy Q& 5 22.
2,4, A
Sibelicio learning incl. preparation 6
5
6 us company online 6
7, Win 2
9 e
Food Organizatio 1.
Service
GLEC n2 5
1.
SPA
LEC Interim Presentation F&B assignment 5
2
GLEC be 3
LEC Menuer
Craft 1.
Design 5
1.
GLEC Rooms 5
1.
Division
Case (grou wor /self 5
1
study p k study) 0 23.
8,10, Sibelicious learning incl. preparation 6
5
12 company online 6
11,1 Consultancy case / 1.
3 study
Win Q& 5
2
e
Product A 1.
Sustainabi
knowledge 2 1.
5
lity
GLEC 5
2
Tea

Case Study wor /self 1

(group
Excursion k study) 4
3
Sligro 2
1 Sibelicious learning incl. preparation 28
7
4 company online
t.b. Cas stud (grou 8
a e
GLEC yday p) 6
Preparation Exams 33
Note that lectures may take place in another week
than you see here.

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