Bartending & Beverage

Shared first block for every VoTechWorks program. OSHA 10 (30 for construction management), first aid/CPR/AED, applied trade math and measurement, technical reading and writing, digital literacy, and career readiness. Completed before students enter the teaching kitchen, dining room and front desk unsupervised.

• Hold an OSHA 10 card and current CPR/AED certification
• Convert, measure and estimate with trade units, fractions, percentages and basic geometry
• Read a specification, code excerpt or manual and write a clear technical report
• Use email, spreadsheets, and the program's digital job-management tools
• Present a resume, portfolio and interview answers to an employer panel

Competency course in Mixology for the Bartending & Beverage program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in Mixology and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern Mixology
• Select and safely use the tools, equipment and materials for Mixology
• Perform the core tasks of Mixology to the standard, within time, without rework
• Identify faults, hazards and non-conformities in Mixology work and correct them
• Document Mixology work in the service log to industry format

Competency course in wine/spirits for the Bartending & Beverage program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in wine/spirits and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern wine/spirits
• Select and safely use the tools, equipment and materials for wine/spirits
• Perform the core tasks of wine/spirits to the standard, within time, without rework
• Identify faults, hazards and non-conformities in wine/spirits work and correct them
• Document wine/spirits work in the service log to industry format

Competency course in responsible service for the Bartending & Beverage program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in responsible service and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern responsible service
• Select and safely use the tools, equipment and materials for responsible service
• Perform the core tasks of responsible service to the standard, within time, without rework
• Identify faults, hazards and non-conformities in responsible service work and correct them
• Document responsible service work in the service log to industry format

Competency course in bar costing for the Bartending & Beverage program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in bar costing and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern bar costing
• Select and safely use the tools, equipment and materials for bar costing
• Perform the core tasks of bar costing to the standard, within time, without rework
• Identify faults, hazards and non-conformities in bar costing work and correct them
• Document bar costing work in the service log to industry format

An integrated, assessed piece of real work that draws on every trade course in Bartending & Beverage: planned, estimated, executed and documented by the student, reviewed by an employer advisor. Capstones are shown in the Student Yard or the Museum of VoTech where the work allows.

• Plan and estimate a complete job from a specification
• Execute the job to standard within the estimate
• Present the finished work and its documentation to an employer panel

Supervised placement with an employer partner in Bartending & Beverage work. Hours are logged against the certifying body's task list; the employer evaluates against the same rubric used in the shop.

• Perform the trade's tasks in a real workplace under supervision
• Meet employer expectations for attendance, safety and conduct
• Log hours and tasks in the format the certifying body accepts

Structured preparation for ServSafe Alcohol; TIPS; WSET L1-2: content review mapped to the exam blueprint, timed practice exams, practical-exam rehearsal, and registration/eligibility paperwork with the registrar.

• Score ≥ 80% on two timed mock exams
• Complete the eligibility application and hours verification
• Rehearse the practical exam format to time

The program completion credential(s). Sat at the school's authorized testing center or the body's test site; results recorded in the student record and reported in the annual outcomes report. Pass standard: Credential issued by the body.