Beer, Spirits & Other Beverages
Beer, Spirits and Other Beverages
In an industry growing increasingly competitive, breweries, bars and restaurants need exemplary service in order to gain loyal, recurring customers. This service starts with you and the knowledge and service skills you have. Our Certified Beer Server class will equip you with both the knowledge and know-how to give expert beer service to your patrons while making sure you are maximizing your businesses profit margins through beer. This two-day course will give an in-depth look at beer service including keeping and handling beer, glassware selection, proper pouring techniques as well as using and maintaining draft systems. As retail professionals we know the best way to sell beer is to know the styles and how to describe them effectively. Beer Styles and flavour evaluation will be taught from both a retail and judge point of view giving you the tools to sell your beer effectively and increase your margins. This course will give you the sales tools, beer knowledge and service skills to sell beer with confidence and elevate your customers experience.
Sprits and Other Beverages
Beverage alcohol culture has become much more diversified. In this section, students will learn about the major white spirits (gin, vodka, eau de vie, grappa, tequila, sake) of the world as well as the major brown spirits (scotch, whiskey, rye, rum, bourbon and brandies).
Students will learn various production methods, differentiation in quality products, how to taste spirits, and the general principles of mixing drinks and cocktails. Students will also learn in depth about the production, and various styles of beer. Matching of beer and food will also be addressed.
Syllabus of Course Content
Syllabus of Course Content
Class 1: Beer 1
Class 2: Beer 2
Class 3: Spirits 1 & 2
Class 4: Beer/Spirits theory exams & Beer/Spirits tasting exams
Note 1: In compliance to CAPS national educational standards, participants must achieve a minimum of 70% to successfully pass this module.
1. a) Any student receiving an overall mark less than 60% will be obligated to repeat the entire course.
1. b) Any student receiving an overall mark between 60-69% will be obligated to write a comprehensive supplemental examination to increase their overall mark to the required 70% (additional fees will apply).
Note 2: Participants must achieve a minimum of 65% (collectively) on the tasting components to successfully pass this module.
Note 3: Research projects will receive a 10% deduction per day accepted after deadline. After 5 days the research project will receive a mark of zero.
Note 4: Participants are expected to attend all examination days. Any rescheduling may result in additional supplemental fees.
Bishop's Cellar Tasting Room, 3607 Strawberry Hill, Halifax
CAPS-AC will have the following COVID safety protocols in place.
·Students and instructors will be required to wear masks upon entry to the building until seated. Students will be required to answer a COVID questionnaire upon entry to each class. Any student with symptoms including but not limited to the following: a cough, sneezing, sore throat, fever etc, are not to come to classes. Communicate your symptoms to 811 and report any possible community spread to the instructor immediately.·Students and instructors will be required to use hand sanitizer upon entry and any time they enter or leave a classroom.·Students will be seated a minimum of 2 metres apart. Instructors will be placed a minimum of 2 metres from all students. Masks must be worn by students and instructors if two metre physical distancing cannot be maintained i.e. while wine is poured. ·Students must bring ALL necessary supplies to class and remove all supplies and garbage upon termination of the class. This includes, water, coffee cups, spit cups, napkins and wine glasses. Tasting glasses will be available for purchase at or near cost by students before the commencement of the first class. ·Instructors will wear masks and gloves while pouring wine.
Should threat levels be raised by local health authorities or any type of other safety concern arise, classes will revert to online instruction with tastings to occur once threat levels have been deemed acceptable.