Course curriculum

  • 1

    Hospitality Module 1 Package

    • Restaurant - Fine Dining

    • Bar

    • Restaurant - Casual

    • Nightclub

    • Styles of Restaurant Service

    • Elite - Covid Awareness

    • Covid Awareness Part 2

    • Setting the Room Standards

    • The 22 Steps of Service

    • Standards of Service

    • Table Setting and Types of Glassware

    • The Front Door Greeting

    • Service Formal Training

    • Wine & Fermentation

    • 5 Basic Tasting Principles: Sweetness, Acidity, Tannin, Alcohol, Body

    • 5 Basic Principles: Sweetness, Acidity, Tannin, Alcohol, Body Part 2

    • 6 Noble Grape Varietals

    • Wine Styles Sparkling Wine

    • Wine Styles Champagne

    • Wine Styles: Red, White

    • Wine Styles: Rose

    • Wine Styles: Fortified Wine

    • Wine Descriptors

    • Opening and Serving Wine (In Class)

    • New World vs Old World

    • Known Varietals

    • Copy of Bartender and Mixologist (In Class)

    • Copy of Bar Tools Part 1

    • Copy of Bar Tools Part 2

    • Copy of Bar Tools Part 3

    • Copy of Glassware

    • Copy of Pouring (In Class)

    • Copy of Building a Cocktail

    • Copy of Shaking a Cocktail

    • Copy of Dry Shaking

    • Copy of Stirring (In Class)