"Wine Knowledge and Bartendin Skill" is an online open course that closely combines theory and practice. On the basis of fully mastering theoretical knowledge, you can learn how to make and innovate cocktails. Through study, students master the concept, origin and development of common brewing, distilled and prepared wines, get familiar with the common brands, characteristics and service requirements of various wines, and learn classic cocktail making methods and cocktail innovation.
《酒水知识与调酒》是理论与实际操作紧密结合的一门在线开放课程，在充分掌握理论知识的基础上,学会鸡尾酒的调制与创新。通过学习，学生掌握常见的酿造酒、蒸馏酒、配制酒的概念、起源、发展，熟悉各类酒的常见品牌、特性及服务要求，学会经典鸡尾酒调制方法及鸡尾酒创新。
Teaching objective 教学目标 
1. Professional knowledge objectives
(1) Through the study of this course, students will master the concept, origin and development of common brewing, distilled and blended wines, and be familiar with the common brands, characteristics and service requirements of various foreign wines;
(2) Learn to make classic cocktails and be able to innovate cocktails;
(3) Master the standards and procedures of bar service, the steps and methods of hosting cocktail parties, and initially have the ability to organize and host cocktails;
1、专业知识目标
（1）通过本课程的学习，使学生掌握常见的酿造酒、蒸馏酒、配制酒的概念、起源、发展，熟悉各类洋酒的常见品牌、特性及服务要求；
（2）学会经典鸡尾酒的调制，并能进行鸡尾酒的创新；
（3）掌握酒吧服务的标准与程序，承办鸡尾酒会的步骤与方法，初步具备组织承办鸡尾酒的能力；
2. Professional competence objectives
(1) Through this course, students should have the ability to classify and identify drinks and the ability to serve bars;
(2) Cocktail making method, classic cocktail making ability Cocktail innovation, creative ability;
(3) The ability to make coffee drinks;
(4) Daily management ability of the bar;
2、专业能力目标
（1）通过本课程学习，学生应具有具有酒水分类及识别能力和酒吧接待服务能力；
（2）鸡尾酒调制方法 、经典鸡尾酒调制能力鸡尾酒创新、创作能力；
（3）咖啡饮品的制作能力；
（4）酒吧日常管理能力；
3. Professional quality objectives
(1) Through study, students should develop a scientific spirit of seeking truth and pragmatism, hard-working and meticulous work style;
(2) To form a strong team cooperation and communication, management ability, strong analysis, summary ability;
(3) Establish the craftsman spirit of excellence, teamwork, dedication and innovation.
(4) Have a strong sense of innovation and the ability to timely adapt to the needs of the post
3、职业素质目标
（1）通过学习，学生应养成求真务实的科学精神，吃苦耐劳、一丝不苟的工作作风；
（2）形成较强的团队协作及沟通、管理能力，较强的分析、总结能力；
（3）树立精益求精、团队合作、敬业奉献、开拓创新的工匠精神；
（4）具有较强的创新意识和及时适应岗位需求的能力。