LESSON CONTENT

There are 7 lessons in this course:

1. Introduction
   • Industry orientation
   • Presentation
   • Equipment and layout, etc.
2. Alcoholic Product orientation
   • Become familiar with the range of alcoholic products found commonly in a bar including spirits, beer and wine.
3. Non-Alcoholic Drinks
   • Become familiar with the range of non-alcoholic drinks that can be found at a bar or café, such as, different coffee and tea types.
4. Service Procedures
   • Protocol
   • Dealing with customers
   • Food handling
   • Tray service
   • Accounts, etc.
   • Learn the service procedures for a range of situations from an a la Carte restaurant to a bar or cafe.
5. Mixing Drinks
   • Develop an ability to mix a range of cocktails and other drinks in a bar.
   • Learn the art of flairing and how to make a Tequila Sunrise.
6. Wine Appreciation
   • Understanding and appreciation of different wines.
   • Learn which wines go best with seafood, meat and cheese platters.
7. Establishing a Bar/Counter Service
   • Consolidate skills so far developed to establish or improve the management of a bar service

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading

During the course, you will learn more about –

Tips for Working at a Bar

Research has shown that many consumers are ignorant of the information on a wine label. Being afraid to display their ignorance, they often choose wines that are familiar with generic names.

A good wine list will have a range which satisfies all needs, with some generic wines, and some others, for connoisseurs. There should be variety in the price range and type. Be sure to include dry, medium & sweet wines, reds, whites, and sparkling. You may also offer Rosé.

When choosing wines for a wine list, it is wise to have a few tried and true labels that are familiar to a majority of people as many people may feel safe with them. It is also good to add some interesting flavours to the list by including some quality drops from exotic places such as a Pinotage from South Africa, or a Pinot Gris from Alsace. This may work to stimulate some discussion during the wine selection process and can help to establish a good rapport between a learned staff member and their customers.

Other drinks, where appropriate, should also be offered. Always include some non-alcoholic drinks including cold drinks such as fruit juice or cola, as well as coffees and teas.

You should also consider offering drinks to complement the menu or style of restaurant. In a Greek restaurant, customers may expect to find "Ouzo", in an Italian restaurant they may expect "Lambrusco" and in a Spanish restaurant they may expect to find “Sangria”. Fruit cocktails may be more appropriate in a "tropical resort style" restaurant.

It is generally illegal to serve alcoholic drinks in any way without a licence. You must check out and comply with appropriate laws for the state or country you operate in.

It is also useful to be able to offer low alcohol content drinks. There are many vineyards now producing low alcohol and low sugar sparkling and white wines.

If you have a personal interest or would like to extend your knowledge about wine and its accompaniments it is a good idea to undertake a wine tasting course. This will help you to understand the labels, the different flavours and aromas as well as how they complement certain foods. The following are considered to be complementary. This list is in not exhaustive, and the complementary wines can vary depending on the vineyard and the age of the wine.

Do you Know what Wine Compliments what food?

• Hors d'oeuvre - Dry White Burgundy, Riesling, Alsace
• Antipasto - Light or dry sherry
• Oysters - Sparking Wine, Premier Grand Cru, Verdelho
• Soup - Dry Sherry
• Lobster - Hock, Pinotage
• Seafood - Chardonnay, Sauvignon Blanc, Riesling
• Fish - Chenin Blanc, Late Harvest (Sweet), Riesling
• Grills - Cabernet Sauvignon, Dry Red, Merlot
• Beef - Burgundy, Vino Rood, Vin Rouge
• Pork - Chianti, Merlot, Chardonnay
• Lamb - Grenache, Bordeaux, Cabernet Sauvignon
• Chicken - Chardonnay, Sauvignon Blanc, Sangiovese, Pinot Gris
• Oriental - Shiraz, Muscat
• Game Birds - Claret, Shiraz
• Game (furred) - Burgundy, Shiraz
• Salad - Sauvignon Blanc, Pinot Gris
• Sweets - Champagne
• Dessert - Sweet Wine, Sweet Sherry, Port, Muscat
• Cheese platter - Red Wine, Port, the choice of wine to complement cheese will depend on the type of cheese.

Many people will, of course, eat and drink in combinations other than these, perhaps because of their different tastes, or perhaps through a lack of experience and having become accustomed to these traditional combinations.

What Are the Advantages of Studying with ACS Distance Education?

• You can start at any time to suit you.
• The courses are self-paced.
• You can study when and where suits you. They are flexible to fit in around you and your lifestyle.
• Keep up to date on your learning.
• Update your CV.
• It is not just a course, it is a package of learning that includes – course notes, tutor feedback, self-assessment tests, research tasks and assignments.
• Our tutors are all experts in their field, with years of experience in their field.
• They are also keen and enthusiastic about their subject and enjoy working with students to improve their knowledge and skills.
• Courses are also updated regularly to meet the demands of the changing needs for knowledge and to keep our courses up to date.

What Next?

Bar work and drinks counter work is often part time and can be temporary fill in work for many people. For others, working in a bar may become a business or a career choice.  An outstanding barman can be an important asset to a five-star hotel or exclusive restaurant; and may earn very good money; but for many others; working in a bar may be a fill in job; or a starting point for a career as a hotel or restaurant manager.

You do not need a drinks counter and bar service course to get a job in a bar; but you do need to know many of the things learnt through this course. That is why studying this course will provide you with additional qualifications and knowledge that will put you above others applying for bar and drinks counter jobs, and management.

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