This document provides an overview of the requirements and curriculum for a bartending course. The course aims to teach students the skills and knowledge required for effective bar and beverage service. Over 4 weeks, students will learn about health and safety procedures, cleaning and maintaining bar equipment, inventory management, and closing procedures. Assessment will include assignments, presentations, exams, and applying skills in simulations. The first assignment asks students to introduce themselves in a 2-minute video, presentation, or script.

1. bartender
• can also be called a barkeep or a
barmaid. Bartenders are found in
bars, pubs, taverns, nightclubs
and other such places.

2. BAR
• is a counter across which
alcoholic drinks or refreshments
are served.

3. Bartending
• is all about the art of mixing
different drinks, spirits, beverage
services, flavoring and coloring with
cool stuff, friendly customer
relations. It provides great
knowledge and skill regarding bar
management, prepares bartender to
make miracle drinks. A bartender is
someone who serves beverages
behind a licensed bar to paying
customers.

4. BARTENDING
Subject Description
and Requirements

5. SUBJECT DESCRIPTION
• The learners develop their knowledge, skills and attitude required in
effective bar and beverage services. It reflects the role of a Bartender
and/ or a utility/back and may be part of the role of the bar attendant
and exploring the opportunities for a bartender as a career. It covers
preparing espresso, texturing milk preparing and serving coffee
beverages.

6. Week 1
• Explain the basic concepts in bartending.
• Discuss the relevance of the course.
• Explore opportunities for Bartending as a career.

7. Week 2
• Follow correct health, safety and security procedures in line with
legislation, regulations and enterprise procedures.
• Recognize and respond to emergency and potential emergency situations
and take appropriate action within individual’s scope of responsibility.
•
• Report details of emergency situations in line with enterprise procedures.
• Identify and follow safe personal standards in line with enterprise
requirements.

8. Week 3
• Clean bar surfaces and equipment in accordance with industry standard
and hygiene regulations.
• Check working condition of equipment in accordance with manufacturer’s
manual and instructions.
• Check conditions of utensils and glassware for dirt and damages.
• Dispose safely broken, cracked items and other waste in accordance with
environmental considerations.

9. Week 4
• Prepare supply inventory reports in accordance with establishment’s policy procedures.
• Accomplish closing up procedures of glassware and other equipment based on
establishment’s standards.
• Clean and maintain identified public areas promptly in accordance with establishment’s
standards.
• Remove empty and unwanted glasses on a regular basis with minimum disruption to
customers.

10. Subject Requirements
• Active and Intelligent Participation
• Regular Attendance in class
• Oral Presentation and Written Works
• Major Examination
• Research Paper/Instructional Materials
• Reporting
• Application and simulation of the lesson

11. Assignment No. 1 - INTRODUCE YOURSELF
• Create a video, slide presentation or a simple script introducing yourself in my
class. Include information about your name, birthday, things you like to do or
your hobbies, favorite things and your ambition. Your presentation could be no
longer than 2 minutes. Be creative. 🙂
• This is worth 100 pts based on our rubrics. This will be presented next meeting.
Good luck! 🙂
• Save your file in PDF with a name
• following this format: Surname, First Name, Middle Initial_ FIRST_ ASSIGNMENT1
• You can also visit youtube or even tiktok application for cool videos about
introducing oneself. Submit your work on or before September 30, 2021

12. RUBRICS
• CONTENT- 30 POINTS
• CREATIVITY – 30 POINTS
• CLARITY – 20 POINTS
• TECHNICALITIES – 10 POINTS
• TIME-BOUND – 10 POINTS
• TOTAL 100 POINTS