Beverage Basics-Alcoholic Beverages Appreciation

Module Description & Objectives:

This module will provide the participants with practical application and information about bar operations in today’s market.  The skills and knowledge gained will serve as a handy tool for participants to quickly and efficiently learn the rudiments behind bar management and bartending.

Module Learning Outcomes:

Upon satisfactory completion of the module, the participant should be able to:

  1. Illustrate the different types of Bar/Beverage Department organizational charts and discuss the role of the various Beverage positions.
  2. Explain positive personal and professional attributes in relation to Beverage Service.
  3. Identify the various Beverage Service equipment and tools and demonstrate the proper handling of each.
  4. Recall commonly used F&B terminologies and jargons used in the industry.
  5. Categorize and differentiate various beverages based on classification
  6. Prepare standard cocktail recipes based on international standards and own/original cocktail recipes

Prior Learning/Prerequisites:

Ideally, participants must have completed a food safety & sanitation course (FSS-101)

Program Duration & Capacity:

Thirteen (13) sessions, three (3) hours per session.  Maximum 25 participants.

Target Group:

The target group is students interested in front-of-the-house positions of a hotel, specifically in the Bar/Beverage Department.  Participants must be of legal drinking age.   Each participant must come to class in the prescribed F&B Service/Bar uniform.

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