About Wine and Champagne

What is the difference between a sauvignon blanc and chardonnay? …

A safe food journey

Food travels a long way before it lands on our plates

Carta de Vinos

Resumen del CursoEn este curso de 5 horas se aprenderá a definir cartas sencillas de vinos adecuadas a diferentes ofertas gastronómicas, que resulten atractivas para clientelas potenciales y favorezcan la consecución de objetivos de venta de supuestos establecimientos

Carrying & Clearing Plates

Don’t just squash plates together when clearing and avoid spilling sauces when serving customers! Learn professional techniques by watching videos and completing activities and having lots of practice yourself using step by step photos in resources

Caring for Wine (Become a Great Wine Taster)

Do you cower when presented with the wine list? Feel at a loss while walking the wine aisle? You are not alone! Many of us struggle to differentiate between the subtleties of the world’s oldest beverage

Call Order – Rinse & repeat

One final word – but not about the drinks

Call Order – Introduction

Once you’re more confident with the core drink-making techniques, the next step for bartenders – and one that shows growing experience – is the ability to make numerous drinks at once

Call Order – Hot & cold

 

If you take an order for hot and cold drinks at the same time, perhaps request the assistance of a team mate, to ensure the swift delivery of the drink order

Call Order – Dispense & high-volume

Deciding the best call order in a high-volume bar is as much to do with common sense than any secret trick

Call Order – Craft bars

With more focus on the guest, and perhaps more time required (and expected) to make the drinks, the bartender should be making the drinks while entertaining the guest, if applicable

Cake Decorating: Modeling Chocolate for Beginners

Modeling chocolate can be used to create colorful, one-of-a-kind embellishments for your cakes

Cake Decorating: Gorgeous Gum Paste Flowers

Gum paste flowers can add impressive elegance to your baked creations but you need to learn the elusive art of molding them before you can adorn a cake

Cake Decorating: Fondant Fundamentals

Fondant icing can be a sleek foundation for a truly inspired cake or it can be an unruly and unattractive topping that never makes it out of the kitchen

Building the Bouquet - Part 2 (Create Wedding Flower Centerpieces and Bouquets)

Memorable weddings are all about the details - from the shy flower girl to the spirited bouquet toss

Building the Bouquet - Part 1 (Create Wedding Flower Centerpieces and Bouquets)

Memorable weddings are all about the details - from the shy flower girl to the spirited bouquet toss

Hospitality skills - Buffet Service

This module introduces you to the different types of buffet service

Hospitality skills - Boxing a table

When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive

Body & Structure of Wine - Why is "feel" important?

 

If you tell a guest that a wine is dry and tastes of cooked strawberries, great – you’re well on your way to helping a guest find the wine they want

Body & Structure of Wine - The body

 

The weight of the wine in the mouth, simply summed up as light, medium, or full (heavy) bodied

Body & Structure of Wine - Other "feel" terms

 

There are some other “feel” terms that it’s useful to understand too: 


Structure: Good balance combines pleasing flavour with pleasing structure

Blind Tasting - Testing Your Skills (Become a Great Wine Taster)

Do you cower when presented with the wine list? Feel at a loss while walking the wine aisle? You are not alone! Many of us struggle to differentiate between the subtleties of the world’s oldest beverage

Being Disability Aware in Hospitality Customer Service

The majority of people think wheelchairs when disability is mentioned! This module Being Disability Aware takes learners through the range of disabilities including visual, hearing, mobility and development, encouraging them to develop skills to support customers with disabilities and achieve a positive customer experience

Designed for

Operational staff in hotels to develop their knowledge and skills and increase awareness of legal implications of disability discrimination

Beer Styles

This Beer Styles course covers all aspects of the style and type of beer

Beer Service: Not all beer is served the same

 

Different styles and different cultures demand beer to be served in different ways – for example at different temperatures and with different heads

Beer Service: Glassware - Introduction

 

In most casual beer bars around the world, glassware for beer equals just two options: big or small

Beer Basics

Today's beer world is dramatically different to just five years ago! The sheer quantity and quality of beers and lagers is mind blowing and the knowledge of bar workers needs to keep pace

Become a Great Wine Taster

Do you cower when presented with the wine list? Feel at a loss while walking the wine aisle? You are not alone! Many of us struggle to differentiate between the subtleties of the world’s oldest beverage

Become A Coffee Expert

Making a perfect cup of coffee is no easy task

Basic Shapes of Chocolate Modeling (Cake Decorating: Modeling Chocolate for Beginners)

Modeling chocolate can be used to create colorful, one-of-a-kind embellishments for your cakes

Basic Flowers Part 2 (Cake Decorating: Gorgeous Gum Paste Flowers)

Gum paste flowers can add impressive elegance to your baked creations but you need to learn the elusive art of molding them before you can adorn a cake

Basic Flowers Part 1 (Cake Decorating: Gorgeous Gum Paste Flowers)

Gum paste flowers can add impressive elegance to your baked creations but you need to learn the elusive art of molding them before you can adorn a cake

Basic Bar Techniques - Part 3

 

[Stirring]

Stirring is the second most common way to mix a cocktail

Basic Bar Techniques - Part 2

[Shaking] 

Shaking is the most common technique for mixing drinks, and should be performed for any drink that mixes fresh juices, milk, cream, muddled or other solid ingredients

Basic Bar Techniques - Part 1

[Building]

In bar service, "building" is usually reserved for mixed drinks and highballs

Bar service skills and techniques - Introduction

[Learn – but analyse too]

Work in beverage service and you will at one stage be asked to make a drink, even if you’re not in the team as a bartender

Bar Setup

Filmed on-location at Merivale’s Charlie Parker’s, this bite-sized training video takes a look at the different areas to consider when setting up a bar, including; hygiene, equipment, drinks set-up and preparing garnishes

Bar Setup

Filmed on-location at Merivale’s Charlie Parker’s, this bite-sized training video takes a look at the different areas to consider when setting up a bar, including; hygiene, equipment, drinks set-up and preparing garnishes

Bar Personal Hygiene - Tasting drinks

Never taste a cocktail with a barspoon or straw directly into your mouth that then goes back into the drink, or put anything in a drink that has been in contact with your mouth

Bar Hygiene - Your working environment

 

There are three pillars of cleanliness: your personal hygiene, working clean (handling equipment correctly around the bar), and then the ongoing process of keeping the bar and its equipment clean

Bar Hygiene - Clean equipment: speed pourers & post mix

Speed pourers improve speed and efficiency, but leave bottles in a permanently open state, gradually collecting dried-on layers of whatever is in the bottle

Bar Hygiene - Clean equipment: materials

 

Before we move on to the ongoing process of keeping your bar hygienic– and individual pieces of equipment that are hard to clean – one of the easiest ways to start making life easier is choosing the best materials for equipment:

 


Wood: Wooden muddlers and chopping boards look nice

Bar Hygiene - Clean equipment: jiggers & other bar tools

 


Jiggers: Best practice is to rinse jiggers after the completion of each drink

Bar Hygiene - Clean equipment: ice wells

If using an ice scoop, make sure the handle doesn’t sit in the ice: it’s been in contact with your hand, so isn’t clean

Bar Hygiene - Bar flies, floor mats and the deep clean

 

We’ve saved the best till last! Yes, this is the behind-the-bar job that no one likes doing, but at least once a month you’ll need to do a deep clean

Arrival – Meet and Greet

Allergy and special diets aware (food handlers)

Allergy Awareness training for food and drink service staff has been a legal obligation in the UK since December 2014 but there is still a lack of awareness in businesses of the implications of not carrying this out

Allergens Training

This RoSPA-accredited, level-2, e-learning course is suitable for anyone who comes into contact with food, or works in an area where food is prepared

Hospitality - Preparing Beds to Professional Standards

 Most people ‘love their bed’ at home, therefore Housekeeping staff have a responsibility to ensure that the way the bed looks gives guests an impression that care has been taken and the way the bed is made contributes to a comfortable night’s sleep

Hospitality - Presenting Guest Rooms and Areas Professionally

 Presenting Guest Rooms and Areas Professionally develops the knowledge and skills of the final presentation putting the wow factor into your bedrooms

Hospitality - Your Role in Housekeeping

 This module explores the role of Housekeeping in a hotel and the other modules in the Professional Housekeeping programme will offer you more detail of the actual techniques and procedures