The Next Start Dates for Our Professional Bartender Course: 7th September

Level 2 Award in Professional Bartending

(Cocktails with free pouring)

Learning outcomes

  • There are eight outcomes to this unit. The learner will:

    1. be able to select and use equipment

    2. be able to display cocktail making techniques

    3. be able to display knowledge of cocktail specifications

    4. be able to display knowledge of spirits

    5. be able to display knowledge of beers, wines and spirits service

    6. be able to prepare bar and deliver service

    7. be able to display knowledge of responsible serving of alcohol

    8. be able to accurately free pour 

International Award in Barista Skills

 Learning outcomes

There are four outcomes to this unit. The learner will:

  1.     Demonstrate product knowledge
  2.     Clean and check equipment
  3.     Display drink building techniques
  4.     Serve customers

Introductory Certificate in Customer Service

Learning Outcomes 

To be successful in this qualification a learner must have the knowledge to be able to:

  1. Demonstrate an understanding of the importance of the provision of good customer service in all sectors.
  2. Identify customer and organisational needs and expectations in respect of service levels delivered in all businesses.
  3. Describe the differences between strong and weak customer care, particularly relating to a professional image, communication skills and complaint handling.
  4. Recognise how to present a professional image and identify techniques for communicating positively and effectively with customers, including verbal and non-verbal communications.
  5. Identify the techniques used to handle customer complaints appropriately.

Food & Beverage Service

This qualification meets the needs of learners who want to work front of house within a hospitality environment. It is also for those learners that want a rounded knowledge of both front of house and the kitchen, which will enable them to look at more senior positions in the future.

The qualification covers all aspects of food and beverage service. It will deliver the key skills required by the learner to ensure they will have a thorough understanding of the role and expectations that any future employer will expect of them. On successful completion of this qualification learners can look to progress onto more senior supervisory qualifications

 

Cocktail Making & Mixology

The learner can:

  1. identify the importance of a balanced drink
  2. describe the characteristic of bitter ingredients
  3. state the basic ratio of tart to sweet
  4. explain the properties of the ‘strong’ building block
  5. explain the relationship between ‘weak’ and ‘strong’ building blocks
  6. explain the effects of shaking ingredients with ice
  7. explain the effects of stirring ingredients with ice
  8. explain the effects of muddling
  9. explain the benefit of using caster sugar
  10. describe the correct blending procedure
  11. identify potential problems associated with blending
  12. describe the correct use of ice
  13. identify how liquids can be layered
  14. explain the importance of adding a twist
  15. identify key aspects of correct presentation
  16. identify key aspects of quality control

Nutrition

Who is the qualification for?

It is for candidates who are either working as a chef or undertaking qualifications and learning to be a chef and want to gain a better understanding of nutrition and it’s benefits..

What does the qualification cover?

It allows candidates to learn and develop their knowledge in nutrition.

Health & Safety in Licensed Premises

Learners who successfully complete this module will: 

  1. understand the concepts of safety and health
  2. recognise the factors that influence health, safety and welfare
  3. apply the principles and procedures of health and safety to the workplace
  4. understand the importance of hazard identification and risk assessment
  5. promote safe working practices and procedures
  6. be familiar with core legislation in the area of safety, health and welfare.

Manual Handling

 Course Programme

  1.  Dangers of careless and unskilled methods
  2. Principles of levers and laws of motion
  3. Anatomy of the spine and muscular system
  4. How the body is harmed through incorrect handling techniques
  5. How to handle loads safely
  6. Lifting to and from ground level
  7. Lifting to and from a height
  8. Pushing
  9. Pulling
  10. Lifting (bags, sacks, barrels, where appropriate)
  11. Other organisation specific lifting tasks
  12. Competence testing

 First Aid - First Person on Scene

 The Edexcel Level 2 BTEC Award IHCD First Person on Scene (FPOS) qualification is available at a basic and intermediate level. It has been designed to equip learners with the skills, knowledge and confidence to help a person in a life threatening situation. Areas covered include:

  1. Scene safety
  2. Minimising the risk of infection
  3. Patient assessment
  4. Basic life support and automated defibrillation (to re-start the heart)
  5. Providing initial emergency patient care
  6. Being part of a medical response.

Communications Skills

 The specific learning outcomes are grouped into 4 units.

 Unit 1 Listening and Speaking

 Unit 2 Reading and Writing

 Unit 3 Non-Verbal and Visual Communication

 Unit 4 Communications Technology

Dealing with Aggressive Customers

  1. Understand physical interventions and the legal and professional implications of their use.
  2. Understand how to reduce the risk of harm when physical intervention skills are used.
  3. Be able to use non-pain related physical skills to protect yourself and others from assault.
  4. Be able to use non-pain related standing holding and escorting techniques, including non-restrictive and restrictive skills.
  5. Understand good practice to follow after physical interventions

      

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