Pathway to Recovery Training Series
A well trained Bartender needs to know much more than how to mix a wide variety of drinks. Bartenders learn the best selling techniques, enhance their beverage knowledge to become a master of mixology, and learn effective engagement and communication skills.
This training is led by an experienced and certified STEC instructor who will guide participants through the curriculum.
Two training streams available:
- Bartender Training only, ideal for employees with limited or no previous experience; and
- Bartender Training with emerit Professional Certification, recommended for experienced employees.
- Bartender Training only: none
- Bartender Training with emerit Professional Certification: (a) 750 hours of work experience in the occupation or (b) 500 hours of work experience in the occupation if emerit certified as a Food and Beverage Server or Banquet Server
emerit national Bartender Modules (6 hours)
MODULE 1 - SHIFT PROCEDURES: BEHIND THE SCENE
Complete opening duties; Prepare glassware; Set tables and buffets; Maintain the bar and surrounding area; Maintain bar equipment, including draught lines; Store beverages; Receive inventory; Restock and store food, beverages and equipment; Perform closing duties; Cash out
MODULE 2 - SELLING AND SERVING: PROFESSIONAL GUEST SERVICE
Demonstrate service etiquette and sales techniques; Describe how to identify and resolve guests’ dissatisfaction; Describe how to accommodate guests with special needs; Describe basic soups, chowders, sauces and condiments; Demonstrate knowledge of basic meat, poultry and seafood information; Define common food preparation terms; Handle food and beverage orders; Use point-of-sale system; Receive and process guest payments
MODULE 3 - RISK MANAGEMENT IN THE FOOD AND BEVERAGE INDUSTRY: AWARENESS AND COMPLIANCE
Comply with legislation that applies to the food and beverage industry; Demonstrate responsible alcohol service to endure our guests’ safety; Follow fire and emergency procedures to minimize the risks of injury or damage to the property; Adhere to the workplace Hazardous Materials Information System (WHMIS); Observe safe practices in the workplace to minimize the occurrence of injury and loss; Handle and store food and beverage products in a safe and sanitary manner to reduce the chances of contamination (Food Safe), spillage and spoilage
MODULE 4 - BEER AND WINE SERVICE: BEVERAGE KNOWLEDGE AND WINE PAIRING
Describe, recommend and serve wine professionally; Identify major types of wine and their features; Define the sweetness of wine; Define the sweetness terms for champagne and other sparkling wines; Identify type of information found on wine labels; Suggest wine and food combinations according to both guest preferences and product knowledge and expertise; Follow general wine-serving guidelines to ensure maximum wine enjoyment
MODULE 5 - BARTENDING BASICS: MIXING AND SERVING DRINKS
Use common bar terms proficiently; Describe common spirits and liqueurs to your guests; Follow general guidelines for preparing cocktails and mixed beverages; Select appropriate beverage garnishes for drinks; Prepare multiple drink orders quickly and efficiently; Describe how to work the service bar professionally and efficiently
MODULE 6 - PROFESSIONAL BANQUET SERVICE: TECHNIQUES AND BEST PRACTICES
Double-check events details and requirements of the banquet event order (BEO); Set up function and meeting areas; Load and carry trays safety; Serve food and beverage in both stand-up and sit-down functions; Serve coffee or health break refreshments; Maintain and refresh event areas; Serve breaks and meals in meeting rooms
Service Best (1 hour)
Service Best provides practical and effective tools that help you adopt a pro-active, solution-focused approach to customer service.
Controlling for COVID with Confidence: Thinking Beyond Masks and Hand Sanitizer to Develop Effective Safety Precautions (1 hour)
Health and safety risk assessment; transmission risks for COVID-19; meaningful, effective controls for COVID-19 transmission risk; limitations of less effective controls like PPE, procedures/rules; Risk Assessment worksheet.
emerit Bartender national written exam (1 hour)
Proctored certification exam consisting of 125 multiple choice questions based on the National Occupational Standards.
Bartender Training: $650.00
Upon successful completion of curriculum, trainee receives a certificate of completion and a record of exam score. The trainee is eligible to qualify for emerit Professional Certification upon subsequent completion of experience verification.
Bartender Training with emerit Professional Certification: $760.00
Upon successful completion of curriculum and experience verification as described below, trainee is awarded emerit Professional Certification as Bartender and is entitled to use the Tourism Certified Professional (TCP) designation.
Candidates must have 750 hours of work experience in the occupation or 500 hours of work experience in the occupation if the candidate is emerit certified as a Food and Beverage Server or Banquet Server. This experience must have been acquired in the three years prior to the work history verification being requested. Successful candidates will be awarded the Tourism Certified Professional (TCP) designation.
Banner image courtesy of Tourism Saskatoon