Certificate Course in Professional Bartending

Home / Certificate Course in Professional Bartending

CERTIFICATE COURSE IN PROFESSIONAL BARTENDING (CCPBT)

EligibilitySenior Secondary (10+2) or equivalent.
Duration16 Weeks+08 Weeks of industry exposure

TEACHING AND EXAMINATION SCHEME

No.Subject codeSubjectHours per weekTerm Marks
THEORY
1CPBT-01Beverage Basics04100
2CPBT-02Bar Operations0250
3CPBT -03Beverage Management0250
TOTAL08200
PRACTICAL
1CPBT -04Beverage Service06100
2CPBT -05Mixology Mocktail/Cocktail08100
3CPBT -06Flaring/Workshop/Field visit04–
4CPBT -07Information Technology (POS/Fidelio/ IDS/Opera)0450
5CPBT -08Communication (Soft Skills)0250
TOTAL24300
GRAND TOTAL32500

BEVERAGE BASICS -CPBT-01

TIME ALLOTTED: 04 HOURS PER WEEK
MAXIMUM MARKS: 100
Learning Objectives :

At the end of this course, a candidate shall be able to

  1. Explain the basic concepts of Beverage Service
  2. Prepare different types of Mocktails and Cocktails,
  3. Differentiate the Mocktails & Cocktails
  4. Handle different types of situations in bar.
  5. The course is planned for candidates to develop knowledge, inputs required at the entry and supervisory level of a star hotel.
UNITCONTENT
1 NON-ALCOHOLIC BEVERAGES
  1. Classification (Nourishing, Stimulating and Refreshing beverages)
  2. Juices and Soft Drinks
  3. Cocoa & Malted Beverages
  4. Barista (Coffee Bar)
2 ALCOHOLIC BEVERAGE
  1. Introduction and definition
  2. Classification of alcoholic beverage
  3. Production process –brief
  4. Label of wine bottle/distilled beverage
  5. Storage of alcoholic beverage, Storage of wine & beer
  6. Service of alcoholic beverages
3 MOCKTAILS
  1. Basics of Mocktail Making
  2. Methods of Mocktail making
  3. Measuring equipment & Techniques
  4. Recipe & methods of 10 Classic Mocktail Making
    1. Shirly Temple
    2. Virgin Mary
    3. Sparkling Peach Punch
    4. Non-alcoholic Sangria
    5. Virgin Strawberry Daiquiri
    6. Virgin Cosmopolitan
    7. Virgin Pina Colada
    8. Mai Tai Mocktail Party Punch
    9. Blue Lagoon Mocktail
    10. Appeltini Mocktail
  5. Recipes of Five Contemporary Mocktail (As per instructor choice)
4 COCKTAILS & MIXED DRINKS
  1. History & Definition
  2. Classification
  3. Recipe & methods of Classic Cocktails
    1. Alexander
    2. B&B
    3. Between the sheets
    4. Side car
    5. Gin fizz
    6. Gin sling
    7. Gimlet
    8. Tom Collins
    9. Martini – Dry & Sweet
    10. Pink lady
    11. Daiquiri
    12. Pina colada
    13. Mojito
    14. Margarita
    15. Tequila sunrise
    16. Bloody Mary
    17. Screw driver
    18. Whiskey sour
    19. Rob roy
    20. John Collins
    21. Manhattan – Dry & Sweet
  4. Recipes of Ten Contemporary Cocktails (As per Instructor Choice)
  5. Craft Cocktails
  6. Mixology Terms

BEVERAGE MANAGEMENT- CPBT-03

TIME ALLOTTED: 02 HOURS PER WEEK
MAXIMUM MARKS: 50
Learning Objectives :

by the end of this course the learner shall be able to

  1. Explain basic concepts of inventory control, purchasing, receiving, and storage process.
  2. Perform the task of production and cost control.
  3. Handle/ manage the cash counter/Billing procedure
  4. To calculate the revenue and will handle different types of situation in bar.
UNITCONTENT
1 INVENTORY CONTROL
  1. Importance
  2. Objective
  3. Method
  4. Levels and technique
  5. Perpetual inventory
  6. Monthly inventory
  7. Pricing of commodities
  8. Comparison of physical and perpetual inventory
2 BEVERAGE CONTROL
  1. Purchasing
  2. Receiving
  3. Storing
  4. Issuing
  5. Production control
  6. Standard recipe
  7. Standard portion size
  8. Bar frauds
  9. Book maintained
  10. Beverage control
3 SALES CONTROL
  1. Procedure of cash control
  2. Machine system
  3. ECR
  4. NCR
  5. Preset machines
  6. POS (IDS/Fidelio/Opera)
  7. Reports
  8. Thefts
  9. Cash handling
4 MENU
  1. History & Definition
  2. Menu structure
  3. Planning
  4. Pricing of menus
  5. Menu as marketing tool
  6. Constraints of Menu
  7. Food & wine paring

BEVERAGE SERVICE PRACTICAL-CPBT-04

TIME ALLOTTED: 08 HOURS PER WEEK
MAXIMUM MARKS: 100
Learning Objectives :

At the end of this course, a candidate shall be able to:

  1. Use different types of glassware to serve different alcoholic and non-alcoholic beverages.
  2. Prepare cocktails according to accepted standards.
  3. Render different type of beverage service as per SOP.
  4. Practice responsible service of liquor.
  5. Prepare Food & Wine combination Menu
UNITCONTENT
1
  1. Service of Tea and coffee
  2. Service of Non-alcoholic beverages
  3. Serving from the coffee machine
  4. Service of coffee variations
2
  1. Wine service – Service of Table wines, Sparkling wine, Aromatized wines and Fortifiedwines.
  2. Food and wine harmony
  3. Wine appreciation
3
  1. Service of different types of beer
4
  1. Service of Spirits
  2. Service of liqueurs
5 RESPONSIBLE SERVICE OF LIQUOR
  1. Preventing trouble
  2. Complaints and Refusal of Service
  3. Potential Problem Situations
  4. Reacting to Trouble
  5. Recording Incidents

MIXOLOGY MOCKTAIL/COCKTAIL -CPBT-05

TIME ALLOTTED: 08 HOURS PER WEEK
MAXIMUM MARKS: 100
Learning Objectives :

At the end of this course, a candidate shall be able to:

  1. Prepare cocktails according to accepted standards.
  2. Render different type of beverage service as per SOP.
  3. Practice responsible service of liquor.
UNITCONTENT
1 Preparation of garnishes and mixes for the bar
2 Setting up a mock bar
3 Storage of wines, beer and spirits
4 PREPARATION AND SERVICE OF CLASSICAL COCKTAILS
  1. 20 Classic cocktails preparation and 10 contemporary Cocktails preparation as mentioned in theory
  2. Service of Popular cocktails
  3. Craft Cocktails
5 Raising of toast in formal sit-down banquets, setting up of a dispense bar in banquets

FLARING -CPBT-06

TIME ALLOTTED: 04 HOURS PER WEEK
Learning Objectives :

At the end of this course, a candidate shall be able to:

  1. Perform the task of flaring/Juggling
UNITCONTENT
1 Basic bar flaring moves (Guest lectures depending upon the skill set available) Juggling/field visit
References:
  1. Bartending for Dummies by Ray Foley; Wiley Publishing, Inc.
  2. The Bar & Beverage Book by Costas Katsigris, Chris Thomas; John Wiley & Sons, Inc.
  3. The Complete Bartender by Robyn M. Feller; Barkley Books, New York