Hospitality, Food & Tourism · course plan
⚠ Pending professional review
This course plan, its lessons and its assessments has not yet been verified by a certified food-safety manager and industry professional or by a certification or approval body. It is a study draft and may contain errors. Do not use it as instructions for work on a job site or on live equipment. Always follow your instructor, your supervising professional, and current official references and regulations.
VoTechWorks program approval and accreditation are still in progress. Credentials are issued only by the certifying bodies named in each program, after their own exams.
Bartending & Beverage
8 courses · 450 clock hours · 1–3 mo full-time. Grading is competency-based: each course requires the written exam, a competent skills demonstration with zero safety faults, a signed log, and a passed safety audit; percentage weights only rank performance above the competency floor.
8courses
39lessons
450hours
27assessments
Development progressPlanCourses, lessons and assessments written for this tradeLessons39 of 39 lesson pages writtenPractice310 practice questionsResources118 reference entries (study list)Review0 lesson pages reviewed by a licensed professional
Study now: 39 lesson pages are open (lesson titles below are links).
HOS-BART30-01 Universal core
Universal Core: Safety, Math, Communication & Career for Bartending & Beverage
148 hr · $1,185 COMPLIMENTARY
This foundational course equips bartending students with the safety knowledge, trade mathematics, communication skills, and career-readiness habits required before they touch a bottle or a guest. Students complete OSHA 10-Hour General Industry training, first aid and CPR certification, bar-specific math and measurement, technical reading of menus and regulations, digital tools used on the job, and professional workplace competencies. Every unit is directly tied to the real demands of a bartending position and to the responsible-service and food-safety principles tested by the TIPS and ServSafe Alcohol credentials.
Outcomes- Demonstrate compliance with OSHA 10-Hour General Industry hazard-recognition requirements as applied to bar and beverage environments, including chemical handling, slip/trip/fall prevention, and ergonomics.
- Perform first aid and CPR/AED response to bar-environment emergencies (choking, alcohol-related medical events, lacerations) to the standard of an approved first-responder course.
- Apply trade mathematics — unit conversion, recipe scaling, percentage calculations, and basic inventory ratios — accurately enough to pass a timed written assessment at 80% or higher.
- Read and interpret technical documents common to bartending (SDS sheets, state alcohol regulations, menu spec sheets, and beverage-cost reports) and extract key actionable information.
- Use digital tools relevant to the bar trade (point-of-sale systems, scheduling apps, inventory spreadsheets, and online regulatory lookups) to complete assigned tasks without assistance.
- Compose professional written and verbal communications — including incident reports, guest interactions, and job-application materials — that meet hospitality industry standards.
Course text
This foundational course equips bartending students with the safety knowledge, trade mathematics, communication skills, and career-readiness habits required before they touch a bottle or a guest. Students complete OSHA 10-Hour General Industry training, first aid and CPR certification, bar-specific math and measurement, technical reading of menus and regulations, digital tools used on the job, and professional workplace competencies. Every unit is directly tied to the real demands of a bartending position and to the responsible-service and food-safety principles tested by the TIPS and ServSafe Alcohol credentials.
How the course runs. 7 blocks: Bar Environment Hazards & OSHA 10-Hour General Industry; First Aid, CPR/AED & Bar-Specific Medical Emergencies; Trade Mathematics & Measurement; Technical Reading: Regulations, SDS, Menus & Beverage Specs; Digital Tools for the Modern Bar: POS, Inventory & Scheduling; Professional Communication & Guest Interaction; Career Readiness: Job Search, Professionalism & Industry Pathways.
What competent looks like. Demonstrate compliance with OSHA 10-Hour General Industry hazard-recognition requirements as applied to bar and beverage environments, including chemical handling, slip/trip/fall prevention, and ergonomics. Perform first aid and CPR/AED response to bar-environment emergencies (choking, alcohol-related medical events, lacerations) to the standard of an approved first-responder course. Apply trade mathematics — unit conversion, recipe scaling, percentage calculations, and basic inventory ratios — accurately enough to pass a timed written assessment at 80% or higher. Read and interpret technical documents common to bartending (SDS sheets, state alcohol regulations, menu spec sheets, and beverage-cost reports) and extract key actionable information. Use digital tools relevant to the bar trade (point-of-sale systems, scheduling apps, inventory spreadsheets, and online regulatory lookups) to complete assigned tasks without assistance. Compose professional written and verbal communications — including incident reports, guest interactions, and job-application materials — that meet hospitality industry standards.
| # | Lesson | Hr | Type | Objective | Activities | Materials | Check |
|---|---|---|---|---|---|---|---|
| 1 | Bar Environment Hazards & OSHA 10-Hour General Industry | 30 | theory | Students identify and document the primary physical, chemical, and ergonomic hazards in a bar or beverage-service environment and demonstrate knowledge of OSHA General Industry standards and employer/employee rights and responsibilities. |
| OSHA 10-Hour General Industry course materials from an OSHA-authorized training provider; bar-lab hazard checklist; Safety Data Sheets for common bar chemicals (glass cleaner, sanitizer, drain cleaner); nitrile gloves, safety glasses, non-slip footwear; whiteboard and projector. | Students must score 70% or higher on the OSHA 10 final examination administered by the authorized provider to receive the OSHA 10 card. Instructor additionally verifies the completed hazard-survey checklist for accuracy before the student may advance. |
| 2 | First Aid, CPR/AED & Bar-Specific Medical Emergencies | 16 | lab | Students perform hands-only and full CPR, AED operation, hemorrhage control, choking response, and recognition of alcohol-related medical emergencies (acute intoxication, alcohol poisoning) to the skill standards of a recognized first-aid certifying organization. |
| CPR manikins (adult); training AED unit; hemorrhage-control kit (gloves, gauze, pressure bandage); scenario cards; first-aid certification workbook from the certifying organization; pen and incident-report form template. | Students must pass all required psychomotor skills stations and the written exam at the threshold set by the certifying organization (typically 70-75% written plus demonstrated skills) to earn the first aid/CPR card. Instructor marks the incident narrative as complete/incomplete; incomplete narratives must be resubmitted before the lesson is credited. |
| 3 | Trade Mathematics & Measurement | 28 | practice | Students accurately perform the measurement conversions, ratio calculations, recipe scaling, and percentage computations used daily in bartending — including ounce-to-liter conversions, drink-count-per-bottle estimates, basic cost percentage, and tip calculations — achieving 80% or higher on a timed assessment. |
| Jiggers (1 oz / 2 oz and metric equivalents); graduated cylinders; kitchen scale accurate to 1 g; printed recipe cards; bar-math problem-set worksheets; answer keys; pencils; conversion reference card (ounces, liters, milliliters, centiliters). | Students complete a 30-question timed bar-math quiz (no calculator, 35 minutes) and must score 80% or higher to pass. Any student scoring below 80% receives targeted reteaching and must retake a parallel form of the quiz before advancing. |
| 4 | Technical Reading: Regulations, SDS, Menus & Beverage Specs | 20 | theory | Students read and accurately extract key compliance, safety, and operational information from four categories of technical documents common to bartending: state alcohol beverage control regulations, Safety Data Sheets, standardized recipe/menu spec sheets, and beverage-cost reports. |
| Sample SDS sheets (five products); state ABC regulation excerpts (printed from official state website); standardized recipe cards in professional format; beverage-cost report template; comprehension worksheets; highlighters; pens. | Students submit the SDS worksheet and the regulatory-comprehension worksheet; both must be 80% accurate (scored against an answer key) to pass. The translation guide is reviewed by the instructor for completeness: all measurements, allergen notes, and presentation steps must be correctly captured. |
| 5 | Digital Tools for the Modern Bar: POS, Inventory & Scheduling | 18 | lab | Students navigate a point-of-sale system to ring transactions and apply a discount, enter inventory counts into a spreadsheet template, use a digital scheduling application to request a shift change, and locate a beverage regulation using an official online government resource — all without instructor prompting. |
| POS terminal or cloud-based POS training environment (instructor account); laptop or tablet per student; inventory spreadsheet template (Excel or Google Sheets); digital scheduling app with training environment (e.g., sample account); state ABC website access; TTB.gov access; printed task instruction cards. | Instructor observes the POS simulation using a pass/fail task checklist (all seven required actions must be completed correctly without prompting to pass). The inventory spreadsheet and written recommendation are graded for accuracy: variance calculations must be correct and the recommendation must be logical. Online lookup task is evaluated for correct answers and valid URL citation. |
| 6 | Professional Communication & Guest Interaction | 18 | demo | Students demonstrate hospitality-industry communication standards by conducting a scripted and an unscripted guest interaction, de-escalating a simulated conflict, and producing a professional written incident report that meets employer documentation standards. |
| Guest-interaction rubric; de-escalation scenario cards; incident-report form template; mirrors or video recording device for self-review; whiteboard for debrief notes. | Guest-interaction role-play is scored on the provided rubric (minimum 80% of rubric points to pass); de-escalation scenario is scored pass/fail by the instructor using a behavioral checklist (key behaviors: uses calm tone, does not argue, involves management appropriately); incident report must include all required fields and use observable language — any report using opinion rather than documented behavior is returned for revision. |
| 7 | Career Readiness: Job Search, Professionalism & Industry Pathways | 18 | practice | Students produce a complete, industry-appropriate job-application package (resume, cover letter, and a two-minute self-introduction) and demonstrate knowledge of career pathways in the bartending and beverage industry, including the role of portable credentials in employer hiring decisions. |
| Hospitality resume template; cover-letter template; resume-evaluation rubric; self-introduction rubric; access to a job board (e.g., Indeed, Poached, state workforce agency site); career-pathway worksheet; sample job postings printed for reference. | Resume and cover letter are evaluated against the rubric; all required sections must be present, error-free, and tailored to the specific job posting — any document with spelling or formatting errors is returned for correction before credit is given. Self-introduction is scored on the rubric; students must earn 80% of rubric points or repeat the activity with coaching. Career plan paragraph is reviewed for plausibility and specificity; a vague or incomplete paragraph is returned with written instructor feedback. |
| Assessment | Type | Weight | Pass standard | Method & rubric |
|---|---|---|---|---|
| OSHA & Safety Knowledge Exam | Written exam | 25% | 70% or higher (matching the OSHA 10 provider standard); students who score below 70% receive one retake after targeted review. | A 40-question multiple-choice and short-answer written exam covering OSHA 10 General Industry content as applied to the bar environment: hazard identification, HazCom and SDS interpretation, PPE selection, lockout/tagout procedures for bar equipment, and ergonomic injury prevention. This assessment is administered by or aligned with the OSHA-authorized training provider and results in the OSHA 10-Hour card upon passing. Accuracy · Safety · Communication · Professionalism |
| Trade Math & Technical Reading Exam | Written exam | 25% | 80% or higher on each section; a student who passes one section but not the other must retake only the failed section. | A two-section, 50-question timed written exam (no calculator): Section 1 covers unit conversion, recipe scaling, bottle-yield calculations, basic cost percentage, and tip math; Section 2 presents three short technical documents (an SDS excerpt, a state regulation excerpt, and a beverage spec sheet) with comprehension questions requiring students to extract specific compliance, safety, and operational information accurately. Accuracy · Safety · Communication · Professionalism |
| Professional Job-Application Portfolio | Project | 25% | A complete portfolio earns a pass; any missing document or a document with unresolved errors earns a resubmit; students have one week to resubmit corrected materials. | Students submit a portfolio containing: a finalized one-page bartending resume, a cover letter tailored to a real posted position, the completed career-pathway map, and the one-paragraph personal career plan. The portfolio is evaluated by the instructor against the rubric for completeness, accuracy, professional formatting, freedom from spelling and grammar errors, and specificity of career goals — mirroring the documentation standard that a hospitality employer would apply. Accuracy · Safety · Communication · Professionalism |
| Safety & Professionalism Oral Defense | Oral / panel | 25% | Students must satisfactorily answer at least four of the five questions (scoring 'adequate' or above on the rubric) and successfully demonstrate the CPR/AED skill on request; any student who fails must schedule a retake within five business days. | In a 10-minute one-on-one session with the instructor, each student responds to five oral questions drawn from across all seven lessons — covering a bar hazard scenario, a regulatory interpretation, a math problem solved aloud, a guest-interaction ethical dilemma, and a question about how their target credential (TIPS, ServSafe Alcohol, or WSET Level 1) relates to a specific topic covered in the course. The instructor may also ask the student to perform one CPR or hemorrhage-control skill to confirm retention of the lab competency. Accuracy · Safety · Communication · Professionalism |
HOS-BART30-02 Trade course
Mixology: Classic and Contemporary Cocktail Craft
36 hr · $475 COMPLIMENTARY
Students learn the foundational techniques, tools, and flavor principles of professional bartending by building a repertoire of classic and contemporary cocktails. Lessons progress from equipment handling and mise en place through spirit families, balance theory, and guest-facing drink production. This course directly supports TIPS and ServSafe Alcohol exam content on responsible service contexts and lays practical groundwork for WSET L1-2 spirit identification.
Outcomes- Identify and safely use standard bar tools, glassware, and equipment following sanitation and PPE protocols covered in Universal Core.
- Measure spirits, modifiers, and juices accurately using jiggers and free-pour counts to within ±0.25 oz of the specified recipe.
- Categorize distilled spirits by base ingredient, production method, and flavor profile consistent with WSET L1-2 spirit families.
- Build, shake, stir, and strain a set of twelve benchmark cocktails to industry recipe standard and present them with correct garnish and glassware.
- Apply balance principles—spirit, sweet, sour, bitter, dilution—to troubleshoot and adjust an off-spec cocktail during live service simulation.
- Document cocktail recipes, batch yields, and prep notes in a standardized bar log that meets employer and health-department record-keeping expectations.
Course text
Students learn the foundational techniques, tools, and flavor principles of professional bartending by building a repertoire of classic and contemporary cocktails. Lessons progress from equipment handling and mise en place through spirit families, balance theory, and guest-facing drink production. This course directly supports TIPS and ServSafe Alcohol exam content on responsible service contexts and lays practical groundwork for WSET L1-2 spirit identification.
How the course runs. 5 blocks: Bar Setup, Tools, and Safe Handling; Measurement, Free Pour, and the Flavor Balance Framework; Spirit Families: Identification, Production, and Flavor; Benchmark Cocktail Production: Shaken, Stirred, and Built; Service Simulation and Professional Documentation.
What competent looks like. Identify and safely use standard bar tools, glassware, and equipment following sanitation and PPE protocols covered in Universal Core. Measure spirits, modifiers, and juices accurately using jiggers and free-pour counts to within ±0.25 oz of the specified recipe. Categorize distilled spirits by base ingredient, production method, and flavor profile consistent with WSET L1-2 spirit families. Build, shake, stir, and strain a set of twelve benchmark cocktails to industry recipe standard and present them with correct garnish and glassware. Apply balance principles—spirit, sweet, sour, bitter, dilution—to troubleshoot and adjust an off-spec cocktail during live service simulation. Document cocktail recipes, batch yields, and prep notes in a standardized bar log that meets employer and health-department record-keeping expectations.
| # | Lesson | Hr | Type | Objective | Activities | Materials | Check |
|---|---|---|---|---|---|---|---|
| 1 | Bar Setup, Tools, and Safe Handling | 6 | demo | Given a fully stocked bar station, the student will identify every hand tool and piece of equipment by name and function, set up a complete mise en place, and demonstrate safe handling and sanitation of cutting tools and glassware without prompting. |
| Boston shaker sets, Hawthorne and julep strainers, bar spoons, muddlers, channel knives, Y-peelers, jigger sets (0.5–2 oz), wine keys, assorted glassware (rocks, highball, coupe, pint, wine, shot), cutting boards, bar mats, sanitizer buckets, lint-free towels, cut-resistant gloves, labeled glass-disposal bin, mise en place spec sheet, OSHA near-miss form template | Instructor scores each student's final station setup against the 20-point mise en place checklist; 16/20 (80%) required to pass. Safe-handling drill is pass/fail: student must demonstrate correct glass-break response with PPE before advancing. |
| 2 | Measurement, Free Pour, and the Flavor Balance Framework | 8 | lab | The student will measure six consecutive pours using a jigger and six using a free-pour count, achieving ±0.25 oz accuracy on all twelve pours, and explain how the spirit-sweet-sour-bitter-dilution framework determines whether a cocktail is balanced. |
| Speed pourers, graduated cylinders (50 mL), jigger sets, water for calibration, pre-made cocktail samples (three balance variants each of a sour and an Old Fashioned template), sugar syrup, fresh citrus juice, Angostura bitters, bar log notebooks, calculators, whiteboard | Instructor reviews bar log entries for all twenty free-pour trials and twelve jigger trials; student must achieve ±0.25 oz on at least 10 of 12 jigger pours and 16 of 20 free-pour attempts to pass (80% threshold). Balance-identification accuracy checked via written entries: 4 of 6 correct fault identifications required. |
| 3 | Spirit Families: Identification, Production, and Flavor | 8 | theory | The student will classify eight major distilled spirit categories by base ingredient, production method, and primary flavor descriptors and match each to at least two classic cocktail applications, consistent with WSET L1-2 spirit knowledge areas. |
| Slide deck (spirit families), Cornell note-taking templates, aroma standard kits or instructor-prepared cotton-pad samples, bar log notebooks, cocktail-matrix worksheets, WSET L1-2 Award in Spirits candidate syllabus (public version), whiteboard markers | End-of-lesson written quiz: 20 multiple-choice and short-answer questions drawn from WSET L1-2 spirit knowledge areas; passing score 16/20 (80%). Students scoring below 80% receive targeted re-teaching before the next lesson. |
| 4 | Benchmark Cocktail Production: Shaken, Stirred, and Built | 10 | practice | The student will independently produce all twelve benchmark cocktails—four shaken, four stirred, and four built—to recipe spec, correct glassware, and industry presentation standard within the time limits used in professional bar service. |
| Full bar station per two students (Boston shakers, strainers, bar spoons, jiggers, muddlers, ice bins, speed pourers), benchmark spirit stock (or non-alcoholic training proxies where required by facility policy), fresh citrus, simple syrup, grenadine, vermouth, Campari, Aperol, prosecco, club soda, mint, garnish kit (citrus wheels/twists/cherries/olives), full glassware set, cocktail production rubric, bar log notebooks, timer | Instructor scores each student's speed-and-accuracy round using the 20-point cocktail rubric (5 points each: recipe accuracy, technique, presentation, sanitation); minimum passing score 16/20 (80%) across the three drawn cocktails. Any critical sanitation failure (e.g., bare-hand contact with a garnish) is an automatic re-attempt regardless of total score. |
| 5 | Service Simulation and Professional Documentation | 4 | field | The student will execute a simulated four-top bar service—taking orders, producing drinks to spec, upselling one item per guest, and completing a closing bar log—demonstrating both technical and guest-interaction skills at a standard consistent with entry-level employment. |
| Simulated bar station, guest-scenario cue cards, dual service/communication rubric, closing bar log forms, non-alcoholic beverage proxies for simulation, service mats, tip tray, POS terminal or mock check pad, TIPS program reference card (guest refusal scripts), pen | Dual rubric scored by the observer student and validated by the instructor: minimum 16/20 on drink quality and 8/10 on communication/service. Responsible-service scenario is pass/fail: student must verbalize a complete, respectful refusal and offer at least one alternative to pass. Bar log is reviewed for completeness (all fields populated = pass). |
| Assessment | Type | Weight | Pass standard | Method & rubric |
|---|---|---|---|---|
| Mixology Knowledge Exam | Written exam | 25% | 75% (38/50 points) | A 50-question written exam covering spirit families and production methods (aligned to WSET L1-2 knowledge areas), flavor balance theory, cocktail recipe identification, tool and glassware names, and foundational sanitation rules from ServSafe Alcohol. Questions are multiple-choice and short-answer; students have 60 minutes. Standard met · Safety · Time · Quality/finish · Documentation |
| Benchmark Cocktail Skills Demonstration | Skills demonstration | 45% | 80% average across all twelve cocktails on the standardized production rubric (minimum 16/20 per drink); any critical sanitation failure requires a full re-attempt of that drink | Each student independently produces all twelve benchmark cocktails in a proctored lab environment, evaluated by the instructor on recipe accuracy, technique correctness, glassware and garnish presentation, and workstation sanitation. This replicates the hands-on performance standard expected in entry-level bartending employment and externship placement. Standard met · Safety · Time · Quality/finish · Documentation |
| Bar Log Portfolio | Log | 15% | All five lesson logs submitted; instructor scores completeness and accuracy at 80% or higher on the log-entry rubric | Students submit their cumulative bar log notebook containing measurement trial data, balance-fault analysis entries, spirit-identification notes, cocktail production self-evaluations, and the service-simulation closing log. The portfolio demonstrates the documentation habit expected in professional bar operations and is referenced during the externship employer evaluation. Standard met · Safety · Time · Quality/finish · Documentation |
| Tool and Sanitation Safety Check | Safety audit | 15% | Pass/fail — all six critical safety behaviors must be demonstrated correctly; a single critical error (e.g., improper glass-break response, bare-hand garnish contact, unsecured shaker cap) results in immediate re-attempt after targeted remediation | A structured observation checklist administered by the instructor covers six critical safety behaviors: correct PPE selection for the hazard (cut-resistant gloves for glass, sanitation towels maintained in solution), proper glass-break response, shaker and tool sanitation between uses, ice-scoop protocol (no glassware in ice bin), cross-contamination prevention for allergens, and handwash compliance. This check aligns with ServSafe Alcohol food-safety handling standards. Standard met · Safety · Time · Quality/finish · Documentation |
HOS-BART30-03 Trade course
Wine & Spirits: Product Knowledge and Service
36 hr · $475 COMPLIMENTARY
Students develop foundational knowledge of major wine regions, grape varieties, distilled spirits categories, and production methods as they apply to bar and restaurant service. Lessons connect product knowledge directly to responsible upselling, food pairing, and guest communication skills required in professional beverage service. Content is aligned with WSET Level 1 and Level 2 Award in Wines exam areas and reinforces responsible-service principles covered in TIPS and ServSafe Alcohol.
Outcomes- Identify the major wine-producing regions of the world and describe the primary grape varieties and style characteristics associated with each, as assessed on the WSET Level 1 and Level 2 exams.
- Explain the production process for each major spirits category—whiskey, vodka, rum, tequila/mezcal, gin, and brandy—and accurately describe their legal definitions and typical flavor profiles.
- Select and recommend wines and spirits to guests based on flavor preference, occasion, and food pairing principles, demonstrating professional verbal communication.
- Read and correctly interpret a wine label from the Old World and New World, identifying appellation, vintage, producer, alcohol level, and any quality classification.
- Properly execute tableside and bar wine service, including opening still and sparkling wine, correct glassware selection, and appropriate serving temperatures.
- Apply responsible service principles when discussing alcohol content and standard drink equivalents for wine and spirits, supporting TIPS and ServSafe Alcohol credential preparation.
Course text
Students develop foundational knowledge of major wine regions, grape varieties, distilled spirits categories, and production methods as they apply to bar and restaurant service. Lessons connect product knowledge directly to responsible upselling, food pairing, and guest communication skills required in professional beverage service. Content is aligned with WSET Level 1 and Level 2 Award in Wines exam areas and reinforces responsible-service principles covered in TIPS and ServSafe Alcohol.
How the course runs. 5 blocks: Foundations of Wine: Grapes, Regions, and Label Reading; Wine Styles, Production, and Food Pairing; Distilled Spirits: Production, Categories, and Flavor Profiles; Bar Wine Service: Glassware, Temperature, and Tableside Technique; Responsible Sales, Upselling, and Standard Drinks Review.
What competent looks like. Identify the major wine-producing regions of the world and describe the primary grape varieties and style characteristics associated with each, as assessed on the WSET Level 1 and Level 2 exams. Explain the production process for each major spirits category—whiskey, vodka, rum, tequila/mezcal, gin, and brandy—and accurately describe their legal definitions and typical flavor profiles. Select and recommend wines and spirits to guests based on flavor preference, occasion, and food pairing principles, demonstrating professional verbal communication. Read and correctly interpret a wine label from the Old World and New World, identifying appellation, vintage, producer, alcohol level, and any quality classification. Properly execute tableside and bar wine service, including opening still and sparkling wine, correct glassware selection, and appropriate serving temperatures. Apply responsible service principles when discussing alcohol content and standard drink equivalents for wine and spirits, supporting TIPS and ServSafe Alcohol credential preparation.
| # | Lesson | Hr | Type | Objective | Activities | Materials | Check |
|---|---|---|---|---|---|---|---|
| 1 | Foundations of Wine: Grapes, Regions, and Label Reading | 9 | theory | Students will correctly identify the world's major wine-producing regions and primary grape varieties and accurately decode Old World and New World wine labels on a written assessment. |
| Blank world maps (printed), assorted real and facsimile wine labels, structured label-decoding worksheet, region/grape flashcard blanks, Wine & Spirit Education Trust WSET Level 1 and Level 2 Award in Wines study guides (student editions), whiteboard and markers, projector with slide deck showing region maps and climate classifications | Students complete a 20-question identification quiz (10 region-to-grape, 10 label-reading items) at the end of lesson; pass mark is 70% (14/20). Students scoring below 70% receive a targeted review sheet and are re-assessed before Lesson 3. |
| 2 | Wine Styles, Production, and Food Pairing | 8 | demo | Students will describe how still, sparkling, fortified, and dessert wines are made and will match a minimum of four wine styles to appropriate food pairings using established pairing principles. |
| Winemaking flow chart (printed and projected), grape cluster or photo, oak stave sample, hydrometer, tasting glasses (ISO or similar), responsible tasting pour measure (approximately 1.5 oz per sample), four wine samples per student group, WSET SAT tasting note sheets, food pairing principles handout, food photo cards, spittoons and water, napkins | Each student submits a completed SAT tasting note for all four samples; instructor evaluates using the WSET descriptive tasting note rubric—student must correctly identify at least three of four wine style categories (sparkling, dry white, dry red, fortified) and provide at least two accurate nose or palate descriptors per wine. Pass mark: 75% of rubric criteria met. Students also verbally justify one food pairing; evaluated as pass/not-yet by instructor. |
| 3 | Distilled Spirits: Production, Categories, and Flavor Profiles | 8 | theory | Students will accurately explain the production process and legal definition for each of the six major spirits categories and identify their distinguishing flavor characteristics on a written and verbal check. |
| Distillation diagram (printed and projected), category comparison table worksheet, aroma reference kit or labeled aroma vials (commercial kit or instructor-prepared), individual student whiteboards or laminated answer paddles, dry-erase markers, WSET Level 2 Award in Spirits study guide (where students also sit that unit), spirits category reference card (instructor-produced one-page summary), projector and slide deck | Students complete a 30-question category identification and production-fact quiz at lesson end; pass mark is 70% (21/30). A follow-up verbal check requires each student to describe, in two sentences, the production method for one assigned spirit category to the instructor; assessed as pass/not-yet. |
| 4 | Bar Wine Service: Glassware, Temperature, and Tableside Technique | 7 | lab | Students will correctly execute full tableside still and sparkling wine service—including label presentation, opening, pouring, and temperature guidance—meeting industry-standard steps with no critical errors. |
| Waiter's corkscrew (one per student), still wine bottles with corks (real or re-corked practice bottles), sparkling cider or re-sealed water bottles for sparkling practice, assorted wine glasses (Bordeaux, Burgundy, Riesling/white, flute, coupe, all-purpose), stem thermometers, ice bucket with stand, wine cradle, serviettes, drip collar rings, glassware identification reference chart, mock table setup (tablecloth, place settings), OSHA projectile hazard reminder card posted at station | Instructor uses a 12-step service checklist (label presentation, clean foil cut, correct corkscrew insertion angle, smooth extraction, taste pour to host, correct sequence for remaining guests, correct glass hold, no drips, sparkling opened safely and quietly, correct glass matched to wine style, temperature within range, verbal description delivered professionally); student must pass 10 of 12 steps (83%) on a single observed run-through. Any critical safety error (cork ejected unsafely, glass breakage, alcohol spilled on guest) is an automatic not-yet requiring full repeat. |
| 5 | Responsible Sales, Upselling, and Standard Drinks Review | 4 | practice | Students will correctly calculate the number of standard drinks in common wine and spirits pours and apply responsible upselling language in two role-play guest scenarios without violating responsible-service principles. |
| Standard drink calculation worksheet, calculators, TIPS (Health Communications, Inc.) student study materials, ServSafe Alcohol (National Restaurant Association) study guide, WSET Level 1 Award in Wines student guide, role-play scenario cards (three per pair), instructor feedback checklist, whiteboard for shared calculation review | Standard drink calculations: all four problems must be answered correctly (100% required, because accurate ABV math is a safety competency linked to TIPS exam objectives; students with any error receive immediate correction and must re-work the problem with the instructor before leaving the lesson). Role-play: instructor rates each student on a five-criteria rubric (open questioning, accurate product description, responsible-service language, professional tone, no false claims about wine/spirits); pass mark is 4 of 5 criteria met in at least one of the two scenarios observed. |
| Assessment | Type | Weight | Pass standard | Method & rubric |
|---|---|---|---|---|
| Wine & Spirits Product Knowledge Exam | Written exam | 25% | 70% (35/50 questions correct) | A 50-question closed-book written exam covering world wine regions, grape varieties, label reading, winemaking and distillation processes, spirits categories, flavor profiles, and standard drink calculations; question types include multiple choice, matching, and short-answer label interpretation. Content is drawn from WSET Level 1 and Level 2 Award in Wines exam areas and TIPS/ServSafe Alcohol standard drink objectives, giving students a documented practice benchmark before sitting those credentials. Standard met · Safety · Time · Quality/finish · Documentation |
| Wine Service Skills Demonstration | Skills demonstration | 45% | Pass 10 of 12 steps on the service checklist; zero critical safety errors | Each student performs a complete guest wine service sequence—still wine and one sparkling wine opening—at a mock table while the instructor evaluates using the 12-step checklist established in Lesson 4. The demonstration is conducted individually in a simulated service environment; any projectile or breakage hazard results in an automatic fail and a mandatory re-attempt after additional coached practice. Standard met · Safety · Time · Quality/finish · Documentation |
| Tasting Notes Lab Log | Log | 15% | At least six of eight tasting notes rated 'meets standard' on the WSET SAT rubric | Students submit a compiled lab log containing a minimum of eight completed WSET Systematic Approach to Tasting (SAT) tasting note forms collected across the course's demo and lab sessions, covering at least one example each of dry white, dry red, sparkling, fortified wine, and one spirit. Each entry is evaluated for accuracy of appearance, nose, and palate descriptors and a supported quality or style conclusion; the log demonstrates the written communication skills tested in the WSET Level 2 Award in Wines exam. Standard met · Safety · Time · Quality/finish · Documentation |
| Responsible Service and Safety Check | Safety audit | 15% | 100% on standard drink calculations; pass on all three role-play criteria rated 'meets standard' | A two-part practical check conducted individually: students first complete four standard drink calculation problems from memory (all four must be correct, as this directly supports TIPS and ServSafe Alcohol exam competency and constitutes a safety-critical skill), then perform one observed guest interaction role-play scenario in which they must demonstrate accurate product knowledge, responsible upselling language, and at least one responsible-service intervention when a scripted guest shows a sign of intoxication. Any failure requires remediation and re-check before the student may progress to Course 4 (Responsible Service). Standard met · Safety · Time · Quality/finish · Documentation |
HOS-BART30-04 Trade course
Responsible Beverage Service
36 hr · $475 COMPLIMENTARY
This course prepares students to serve alcohol legally, ethically, and safely by applying state dram-shop law principles, recognizing intoxication, and executing refusal and intervention techniques. Content maps directly to the TIPS and ServSafe Alcohol credential exams, covering blood alcohol concentration (BAC) factors, ID verification, and host-server liability. Students practice scenario-based decision-making so they can protect guests, employers, and themselves from the legal and human consequences of alcohol misuse.
Outcomes- Explain how BAC is affected by body weight, gender, food consumption, drink strength, and time, and use that knowledge to assess a guest's observable impairment level.
- Correctly identify valid government-issued ID documents, detect common signs of alteration or fakery, and apply the establishment's age-verification procedure without exception.
- Demonstrate a professional refusal or intervention conversation using a scripted, de-escalation framework that protects guest dignity and reduces confrontation.
- Describe the server's and establishment's legal exposure under dram-shop and third-party liability principles and explain how responsible-service practices reduce that exposure.
- Apply ServSafe Alcohol policies for managing intoxicated guests, arranging safe transportation, and documenting incidents in an approved incident log.
- Pass both the TIPS online certification exam and the ServSafe Alcohol proctored exam at or above the required passing score for each credential.
Course text
This course prepares students to serve alcohol legally, ethically, and safely by applying state dram-shop law principles, recognizing intoxication, and executing refusal and intervention techniques. Content maps directly to the TIPS and ServSafe Alcohol credential exams, covering blood alcohol concentration (BAC) factors, ID verification, and host-server liability. Students practice scenario-based decision-making so they can protect guests, employers, and themselves from the legal and human consequences of alcohol misuse.
How the course runs. 5 blocks: Alcohol Physiology and BAC Factors; Dram-Shop Law, Server Liability, and House Policies; Age Verification and ID Checking; Intervention, Refusal, and Safe-Ride Protocols; Integrated Responsible-Service Simulation and Credential Exam Mapping.
What competent looks like. Explain how BAC is affected by body weight, gender, food consumption, drink strength, and time, and use that knowledge to assess a guest's observable impairment level. Correctly identify valid government-issued ID documents, detect common signs of alteration or fakery, and apply the establishment's age-verification procedure without exception. Demonstrate a professional refusal or intervention conversation using a scripted, de-escalation framework that protects guest dignity and reduces confrontation. Describe the server's and establishment's legal exposure under dram-shop and third-party liability principles and explain how responsible-service practices reduce that exposure. Apply ServSafe Alcohol policies for managing intoxicated guests, arranging safe transportation, and documenting incidents in an approved incident log. Pass both the TIPS online certification exam and the ServSafe Alcohol proctored exam at or above the required passing score for each credential.
| # | Lesson | Hr | Type | Objective | Activities | Materials | Check |
|---|---|---|---|---|---|---|---|
| 1 | Alcohol Physiology and BAC Factors | 7 | theory | Students will explain the physiological factors that raise or lower BAC and predict the observable effects of increasing impairment on a hypothetical guest. |
| Whiteboard and markers, printed body-system flowchart handout, BAC estimation reference chart (NHTSA-style), impairment-stage cue card deck, TIPS Participant Workbook (Health Communications Inc.), ServSafe Alcohol Manager textbook (National Restaurant Association) | Exit quiz: 10 multiple-choice questions drawn from TIPS and ServSafe Alcohol item banks covering BAC factors and impairment stages; students must score 8/10 (80%) to proceed without remediation. |
| 2 | Dram-Shop Law, Server Liability, and House Policies | 7 | theory | Students will explain, in their own words, what dram-shop liability means for a server and an establishment and identify the house-policy controls that reduce legal exposure. |
| Printed anonymized case-study packets, two sample house-policy manuals, state-law comparison worksheet, state ABC website printouts, ServSafe Alcohol Manager textbook, TIPS Participant Workbook | Short written response: students compose a 150-word memo from a server to a fictional manager explaining the establishment's legal exposure in one of the case studies and recommending two policy controls; instructor uses a 4-point rubric (accuracy of liability explanation, specificity of controls, professional tone, grammar) and requires a score of 3/4 on accuracy and 3/4 on controls to pass. |
| 3 | Age Verification and ID Checking | 6 | demo | Students will correctly verify age using government-issued ID documents, identify at least three common indicators of a fake or altered ID, and apply the establishment's refusal procedure for underage guests. |
| Document light (UV/white light combo), loupe magnifier, commercial training ID replica set (minimum 8 cards including valid and altered examples), ID security feature checklist handout, TIPS Participant Workbook, ServSafe Alcohol Manager textbook | Skills check: each student individually inspects a blind set of five training-replica IDs and classifies each as valid or suspect with written justification; must correctly classify 5/5 cards and demonstrate the refusal role-play to instructor satisfaction (using all three steps of the refusal script) to pass. |
| 4 | Intervention, Refusal, and Safe-Ride Protocols | 9 | practice | Students will execute a professional service-stoppage conversation with an impaired-guest actor and arrange a documented safe-transportation alternative without escalating the situation. |
| De-escalation framework printed reference card, role-play scenario scripts (three levels), service-stoppage observation checklist, blank incident log forms (aligned to ServSafe Alcohol template), smartphone or classroom phone for simulated rideshare call, TIPS Participant Workbook | Scored role-play assessment: instructor evaluates each student on one of the three scenario levels (assigned randomly) using the observation checklist (10 behaviors, 1 point each); students must score 8/10 and submit a complete, objective incident log to pass; any student who skips the safe-ride step automatically repeats the lesson. |
| 5 | Integrated Responsible-Service Simulation and Credential Exam Mapping | 7 | lab | Students will demonstrate end-to-end responsible-service competence across a full simulated bar shift and self-assess their readiness against the TIPS and ServSafe Alcohol exam content domains. |
| Mock bar setup (bar counter, glassware, non-alcoholic pour substitutes, POS terminal or mock check pad), confederate-actor scenario briefs, observation checklist, incident log forms, TIPS and ServSafe Alcohol exam-domain content outline handouts, self-assessment matrix worksheet | Holistic simulation rubric: instructor scores each student across all three rotation stations on a 15-point rubric (5 points each: ID verification accuracy, impairment recognition and intervention quality, documentation completeness); students must score 12/15 overall with no single station below 3/5 to pass; a completed self-assessment matrix is required for a passing record. |
| Assessment | Type | Weight | Pass standard | Method & rubric |
|---|---|---|---|---|
| Responsible Service Knowledge Exam | Written exam | 25% | 75% (30/40 items correct) | A 40-item multiple-choice written exam covering BAC physiology, dram-shop liability principles, age-verification law, impairment recognition, and intervention procedures, drawn from item banks aligned to TIPS and ServSafe Alcohol content domains. Students sit the exam individually under timed, closed-note conditions; results identify which credential exam domains require additional study before Course 8. Standard met · Safety · Time · Quality/finish · Documentation |
| Intervention and Refusal Skills Demonstration | Skills demonstration | 45% | Minimum 80% on the observation checklist (16/20 behaviors demonstrated correctly) with no critical step omitted | Each student individually completes a live, unscripted 10-minute role-play scenario selected by the instructor from three difficulty levels, covering ID refusal, service stoppage for an impaired guest, or safe-transportation arrangement. The instructor scores the student on a 20-behavior observation checklist; omitting the safe-ride offer or failing to complete an incident log are automatic critical failures requiring a retake. Standard met · Safety · Time · Quality/finish · Documentation |
| Incident Log Portfolio | Log | 15% | All four logs rated Satisfactory or above on every criterion; any single 'Unsatisfactory' rating requires revision and resubmission within one class day | Students submit a portfolio of four completed incident logs — one from each role-play activity and one from the full-shift simulation — evaluated on accuracy of observable-behavior language, completeness of required fields (time, staff name, guest description, actions taken, outcome), and absence of speculative or judgmental language. The portfolio doubles as a study artifact for the ServSafe Alcohol exam's documentation domain. Standard met · Safety · Time · Quality/finish · Documentation |
| Responsible Service Safety Check | Safety audit | 15% | Pass on all five criteria; any single failure is a course hold requiring immediate remediation before the student enters externship | A structured direct observation conducted by the instructor during the full-shift simulation, evaluating five non-negotiable safety behaviors: (1) the student never serves a guest they have documented as visibly impaired, (2) the student always requests ID before serving a guest who appears under 30, (3) the student never hands keys back to a guest identified as impaired, (4) the student always calls for a manager or backup rather than physically engaging an aggressive guest, and (5) the student always completes an incident log before the scenario ends. This check mirrors the safety-behavior evaluation used by externship employers. Standard met · Safety · Time · Quality/finish · Documentation |
HOS-BART30-05 Trade course
Bar Costing: Recipe Pricing, Inventory & Profit Control
36 hr · $475 COMPLIMENTARY
Students learn the financial mechanics of a profitable bar operation, including recipe costing, beverage cost percentage, portion control, purchasing, and inventory management. Lessons are grounded in real bar math and industry-standard spreadsheet tools so graduates can contribute immediately to cost-control decisions on the job. Skills support the TIPS and ServSafe Alcohol credential areas related to responsible purchasing and service management.
Outcomes- Calculate the cost and selling price of any cocktail, wine, or beer using standard recipe costing formulas with at least 90% arithmetic accuracy.
- Compute beverage cost percentage and pour cost for individual products and for a bar's overall menu.
- Conduct a beginning-to-ending physical inventory using a standard count sheet and reconcile usage against purchase records.
- Apply portion-control methods—jigger standards, batch recipes, and yield factors—to reduce over-pouring waste to within industry benchmarks.
- Build and interpret a basic bar profit-and-loss statement identifying the major cost categories (cost of goods sold, labor, overhead) and their relationship to gross profit.
- Use a spreadsheet application to automate recipe costing, track inventory variance, and produce a simple purchasing order based on par levels.
Course text
Students learn the financial mechanics of a profitable bar operation, including recipe costing, beverage cost percentage, portion control, purchasing, and inventory management. Lessons are grounded in real bar math and industry-standard spreadsheet tools so graduates can contribute immediately to cost-control decisions on the job. Skills support the TIPS and ServSafe Alcohol credential areas related to responsible purchasing and service management.
How the course runs. 5 blocks: Bar Math Foundations: Units, Conversions & the Cost Formula; Recipe Costing, Menu Pricing & Beverage Cost Percentage; Portion Control: Jiggers, Batch Recipes & Yield Factors; Inventory Management: Counting, Tracking & Variance Analysis; Bar P&L, Purchasing to Par & Integrated Cost-Control Plan.
What competent looks like. Calculate the cost and selling price of any cocktail, wine, or beer using standard recipe costing formulas with at least 90% arithmetic accuracy. Compute beverage cost percentage and pour cost for individual products and for a bar's overall menu. Conduct a beginning-to-ending physical inventory using a standard count sheet and reconcile usage against purchase records. Apply portion-control methods—jigger standards, batch recipes, and yield factors—to reduce over-pouring waste to within industry benchmarks. Build and interpret a basic bar profit-and-loss statement identifying the major cost categories (cost of goods sold, labor, overhead) and their relationship to gross profit. Use a spreadsheet application to automate recipe costing, track inventory variance, and produce a simple purchasing order based on par levels.
| # | Lesson | Hr | Type | Objective | Activities | Materials | Check |
|---|---|---|---|---|---|---|---|
| 1 | Bar Math Foundations: Units, Conversions & the Cost Formula | 7 | theory | Students will convert between bartending units of measure (ounces, liters, fifths, kegs, cases) and apply the ingredient-cost formula (cost per ounce × ounces used = ingredient cost) to at least five different beverage types with 90% accuracy. |
| Printed unit-conversion reference card, calculator, sample bar invoices (instructor-prepared), whiteboard, pencil-and-paper drill sheets, HVAC text: 'Bar and Beverage Book' (Costas Katsigris & Chris Thomas) as reference for standard pour sizes. | Completion of the drill sheet with ≥18/20 conversions correct and both pair-practice recipe costs within $0.02 of the instructor's answer key; students who miss the mark redo the activity with instructor coaching before advancing. |
| 2 | Recipe Costing, Menu Pricing & Beverage Cost Percentage | 8 | lab | Students will cost a full cocktail recipe (all ingredients including garnish and glass amortization) and calculate a selling price that meets a target beverage cost percentage specified by the instructor, then verify their math using a spreadsheet template. |
| Computers or tablets with spreadsheet software (Google Sheets or Microsoft Excel), instructor-prepared recipe cost card template and spreadsheet template, mock bar price lists for spirits/wine/beer/mixers/garnishes, calculators as backup, printed formula reference sheet (beverage cost % formula, contribution margin formula). | Each of the three completed recipe cost cards must show correct ingredient-level math (within $0.02 per ingredient) and a final selling price that produces a beverage cost percentage within 0.5 percentage points of the target; spreadsheet formulas must be functional. Students scoring below this standard revise with instructor feedback within the same lab session. |
| 3 | Portion Control: Jiggers, Batch Recipes & Yield Factors | 8 | demo | Students will demonstrate standard jigger measurement, calculate batch recipe scaling for a minimum of 50 servings, and apply a yield factor to account for juice and fruit waste, producing results within accepted industry variance. |
| Bar station with jiggers (0.5 oz, 1 oz, 1.5 oz, 2 oz), graduated cylinders, kitchen scale, fresh limes, citrus press, measuring cups, calculator, batch recipe worksheet, PPE: cut-resistant gloves for citrus cutting, sanitation supplies (sanitizer spray, disposable gloves). | Batch recipe must be arithmetically correct when checked against instructor's answer (all quantities within 5 mL or 0.2 oz); calculated yield percentage must be within 5 percentage points of the class median; jigger-measured pour must fall within ±0.1 oz of target as verified by graduated cylinder. Students who miss any element repeat the specific step before moving on. |
| 4 | Inventory Management: Counting, Tracking & Variance Analysis | 8 | practice | Students will perform a physical bottle inventory using the weighted-bottle (tenth) method, enter counts into a spreadsheet, calculate actual usage, and identify at least one variance item that falls outside an acceptable threshold compared to theoretical usage. |
| Set of 20 training bottles at various fill levels (water-filled for practice), printed inventory count sheets, mock receiving logs, computers with spreadsheet variance template, calculator, pens; reference: National Restaurant Association educational materials on beverage cost control. | Bottle count sheet must be fully completed with no blank fields; calculated units-used figures must match the answer key within ±0.1 unit per bottle (accounting for estimation rounding); variance analysis must correctly flag all items exceeding the instructor-set threshold and the written explanation must address at least two plausible causes. Partners who disagree on counts must recount together. |
| 5 | Bar P&L, Purchasing to Par & Integrated Cost-Control Plan | 5 | practice | Students will interpret a simplified bar profit-and-loss statement, calculate purchasing order quantities based on par levels and current inventory, and assemble a one-page cost-control action plan for a simulated bar scenario that addresses at least three identified cost leaks. |
| Printed sample bar P&L statement, par-level worksheet, purchase order form template, computers with spreadsheet software, calculator, all reference materials from Lessons 1–4. | P&L questions must be at least 8/10 correct; purchase order quantities must match the answer key exactly for 9 of 10 items; cost-control action plan must address at least three distinct causes with measurable corrective actions and be judged complete and internally consistent by the instructor. Students with deficiencies revise and resubmit before the end of the session. |
| Assessment | Type | Weight | Pass standard | Method & rubric |
|---|---|---|---|---|
| Bar Costing Knowledge Exam | Written exam | 25% | 75% (38/50 points) correct | A 50-question written exam covering unit conversions, beverage cost percentage formula, yield factors, inventory terminology, P&L categories, and purchasing principles drawn from all five lessons. Questions are multiple-choice and short-answer; students have 60 minutes and may use a calculator but no notes. Standard met · Safety · Time · Quality/finish · Documentation |
| Recipe Costing & Pricing Skills Demonstration | Skills demonstration | 45% | All three cost cards complete and accurate within stated tolerances; recommended selling prices achieve target beverage cost percentage within 0.5 percentage points | The student independently costs three assigned recipes (one well cocktail, one premium cocktail, one draft beer pour) from scratch using only a mock price list and blank cost card forms, then sets a selling price for each that meets the instructor-assigned target beverage cost percentage. The instructor checks arithmetic and formula application in real time. Standard met · Safety · Time · Quality/finish · Documentation |
| Inventory & Variance Lab Log | Log | 15% | Log is fully completed with no missing entries; variance calculations are correct within rounding tolerance; written analysis identifies all flagged items and provides plausible explanations | Students submit the inventory count sheet, completed spreadsheet variance report, and written variance analysis produced during Lesson 4's simulation as a formal lab log. The log is evaluated for completeness, arithmetic accuracy, and quality of the written variance explanation. Standard met · Safety · Time · Quality/finish · Documentation |
| Portion-Control Safety & Measurement Check | Safety audit | 15% | Jigger pour within ±0.1 oz of target on each of three trials; PPE (cut-resistant gloves) donned before any cutting task; sanitation protocol followed before and after lab activity | The instructor observes each student performing three consecutive jigger pours and one fresh-citrus juicing task, checking that PPE is worn correctly during cutting, that the work surface is sanitized before and after the task, and that measured pours fall within the accepted tolerance when verified by graduated cylinder. Any missed safety step is an automatic fail requiring immediate remediation and recheck. Standard met · Safety · Time · Quality/finish · Documentation |
HOS-BART30-06 Capstone
Capstone Project: Full Bar Concept Build & Defense
54 hr · $540 COMPLIMENTARY
Students design, cost, and operate a complete bar concept from scratch, integrating mixology, wine and spirits knowledge, responsible service practices, and financial controls into a single documented project. The capstone culminates in a live service simulation followed by a formal oral defense before an instructor panel. Every deliverable mirrors real employer expectations and maps directly to the exam content areas covered by TIPS, ServSafe Alcohol, and WSET L1–2.
Outcomes- Design an original bar menu of at least eight cocktails and four non-alcoholic options with written recipes, costing sheets, and margin targets that reflect industry-standard pour cost control.
- Produce a bar operations manual covering responsible service protocols, age verification procedures, cut-off policies, and incident documentation consistent with TIPS and ServSafe Alcohol exam areas.
- Identify and describe the wine and spirits selections on the concept menu using correct WSET L1–2 terminology for category, style, production method, and food pairing.
- Execute a 45-minute live service simulation behind the stick, demonstrating proper technique, sanitation, guest interaction, and refusal-of-service judgment under observation.
- Deliver a 15-minute oral defense of all project decisions—financial, operational, and regulatory—responding accurately to panel questions drawn from all three credential exam areas.
- Compile and submit a professional portfolio binder that organizes all project documents in a format suitable for a job interview or employer review.
Course text
Students design, cost, and operate a complete bar concept from scratch, integrating mixology, wine and spirits knowledge, responsible service practices, and financial controls into a single documented project. The capstone culminates in a live service simulation followed by a formal oral defense before an instructor panel. Every deliverable mirrors real employer expectations and maps directly to the exam content areas covered by TIPS, ServSafe Alcohol, and WSET L1–2.
How the course runs. 4 blocks: Concept Development & Menu Engineering; Bar Operations Manual & Responsible Service Documentation; Live Service Simulation; Portfolio Finalization & Oral Defense Preparation.
What competent looks like. Design an original bar menu of at least eight cocktails and four non-alcoholic options with written recipes, costing sheets, and margin targets that reflect industry-standard pour cost control. Produce a bar operations manual covering responsible service protocols, age verification procedures, cut-off policies, and incident documentation consistent with TIPS and ServSafe Alcohol exam areas. Identify and describe the wine and spirits selections on the concept menu using correct WSET L1–2 terminology for category, style, production method, and food pairing. Execute a 45-minute live service simulation behind the stick, demonstrating proper technique, sanitation, guest interaction, and refusal-of-service judgment under observation. Deliver a 15-minute oral defense of all project decisions—financial, operational, and regulatory—responding accurately to panel questions drawn from all three credential exam areas. Compile and submit a professional portfolio binder that organizes all project documents in a format suitable for a job interview or employer review.
| # | Lesson | Hr | Type | Objective | Activities | Materials | Check |
|---|---|---|---|---|---|---|---|
| 1 | Concept Development & Menu Engineering | 14 | lab | Students create a fully costed bar concept—including name, target market, theme, cocktail menu, and wine/spirits list—with each item priced to hit a defined pour cost percentage and annotated using correct WSET L1–2 product descriptors. |
| Blank recipe card templates, spreadsheet software (Google Sheets or Excel), current distributor price sheets provided by instructor, WSET Level 1 and Level 2 Awards in Wines study guides, jigger set, digital scale, bar costing workbook from Course 5, whiteboard for peer review sessions. | Instructor reviews each student's concept statement and costing spreadsheet; all menu items must land within the assigned pour cost target range and all wine/spirits annotations must use correct WSET L1–2 category and style language—pass requires 100% of items costed correctly and at least 80% of annotations rated acceptable on the rubric. |
| 2 | Bar Operations Manual & Responsible Service Documentation | 12 | theory | Students produce a written bar operations manual that codifies responsible alcohol service procedures, sanitation protocols, emergency response steps, and incident documentation forms aligned with TIPS and ServSafe Alcohol exam content areas. |
| TIPS participant guide (Health Communications, Inc.), ServSafe Alcohol textbook (National Restaurant Association), sample incident report templates, compliance checklist provided by instructor, word processing software, printer for peer review copies. | Instructor scores the manual against a 20-point rubric covering completeness, accuracy relative to TIPS and ServSafe Alcohol source material, and professional formatting; pass requires a score of 16/20 or higher, with any item involving legal liability or guest safety marked correct before the lesson is considered complete. |
| 3 | Live Service Simulation | 20 | practice | Students execute a 45-minute behind-the-bar service simulation in which they produce drinks from their own menu, manage a three-person guest rotation, apply responsible service judgment, and maintain sanitation standards—demonstrating integration of all prior coursework under realistic conditions. |
| Full backbar and rail setup (speed rail, well spirits, modifiers, bitters, syrups), ice bin, jiggers, shakers, strainers, bar spoons, muddlers, cutting board, channel knife, garnish tray, approved sanitizer solution, quaternary test strips, ID checking guide (state-issued reference card), student's own recipe cards, performance checklist rubric, incident report forms from Lesson 2 manual. | Two instructors independently score the simulation on a 30-point performance checklist covering technique (10 points), responsible service decision-making (10 points), and sanitation/safety (10 points); pass requires 24/30 overall with a minimum of 8/10 on the responsible service section—a failing responsible service score requires a remediation simulation before the defense can proceed. |
| 4 | Portfolio Finalization & Oral Defense Preparation | 8 | lab | Students assemble their complete project portfolio into a submission-ready binder and practice delivering a structured 15-minute oral defense, fielding mock panel questions drawn from TIPS, ServSafe Alcohol, and WSET L1–2 exam content areas. |
| Three-ring binders with tab dividers, table-of-contents template, executive summary template, 30-question mock defense prompt bank (instructor-prepared, mapped to credential exam objectives), TIPS participant guide, ServSafe Alcohol textbook, WSET L1 and L2 study guides, timer, self-assessment worksheet. | Instructor reviews the completed binder for all required sections and confirms the executive summary clearly communicates the concept to a non-specialist reader; pass requires all seven required sections present and the self-assessment submitted—any missing section must be corrected before the formal defense date. |
| Assessment | Type | Weight | Pass standard | Method & rubric |
|---|---|---|---|---|
| Capstone Project Submission | Project | 60% | A minimum score of 80% on the project rubric, with no individual section scoring below 70%, and the responsible service chapter verified as factually consistent with TIPS and ServSafe Alcohol source material before any score is recorded. | The complete tabbed binder—concept statement, costed menu, annotated wine and spirits list, operations manual, incident report forms, and executive summary—is scored by two instructors using a shared rubric that allocates points across concept viability, financial accuracy, responsible service completeness, WSET terminology accuracy, and professional presentation. Any section flagged as factually incorrect on a health, safety, or legal point must be corrected and resubmitted before the oral defense is scheduled. Meets specification · Within estimate · Workmanship · Safety · Documentation |
| Professional Portfolio | Portfolio | 20% | Portfolio must contain all required documents in correct tab order, the executive summary must be rated 'job-interview ready' by the instructor (defined as free of major errors and intelligible to a non-industry reader), and the simulation performance checklist must show a passing score—incomplete portfolios are returned once for correction before a final grade of incomplete is assigned. | The portfolio is evaluated as a standalone artifact that a student could hand to an employer during a job interview; the instructor assesses organization, completeness, professional formatting, and the quality of the one-page executive summary as a representation of the student's ability to communicate their qualifications in writing. The portfolio score contributes to the student's overall course grade and serves as the primary career-readiness evidence submitted to the program advisor. Completeness · Organization · Evidence quality |
| Oral Defense | Oral / panel | 20% | A minimum score of 24/30 on the defense rubric, with at least 8/10 on the responsible service and regulatory knowledge section; a student who scores below the minimum on one section may be offered a single re-defense on that section only within five business days. | The student presents their bar concept to a two-person panel (lead instructor plus one additional faculty or industry guest) for exactly 15 minutes, then responds to up to 10 panel questions drawn from the 30-question bank used in Lesson 4 practice, covering financial decisions, responsible service scenarios, and wine and spirits knowledge consistent with TIPS, ServSafe Alcohol, and WSET L1–2 exam content areas. The panel scores delivery (5 points), financial reasoning (5 points), responsible service and regulatory knowledge (10 points), and wine/spirits product knowledge (10 points) on a shared rubric completed independently by each panelist and averaged for the final score. Explains decisions · Answers technical questions · Professional communication |
HOS-BART30-07 Externship / clinical
Externship / Worksite Placement
81 hr · $325 COMPLIMENTARY
Students complete supervised hours behind a real bar or in a licensed beverage-service establishment, applying mixology, responsible-service, and costing skills in a live hospitality environment. A cooperating employer evaluates performance on station setup, guest interaction, drink execution, and professional conduct. All hours and employer feedback are documented in a structured field log that connects worksite experience to program learning outcomes and credential competencies.
Outcomes- Complete the required supervised worksite hours at an approved licensed beverage-service employer and document each shift in a structured field log.
- Demonstrate professional bartending station setup, sanitation, and breakdown procedures that meet employer and health-department standards without prompting.
- Execute cocktail and non-alcoholic beverage orders accurately and efficiently under real service conditions, applying techniques learned in Mixology.
- Apply responsible-service protocols — checking identification, recognizing impairment, and refusing service when warranted — consistent with TIPS and ServSafe Alcohol standards.
- Use par-level tracking, waste recording, and basic inventory counts during at least two shifts, applying skills from Bar Costing.
- Receive a satisfactory or better rating from the site supervisor on the program's employer evaluation rubric across all assessed competency areas.
Course text
Students complete supervised hours behind a real bar or in a licensed beverage-service establishment, applying mixology, responsible-service, and costing skills in a live hospitality environment. A cooperating employer evaluates performance on station setup, guest interaction, drink execution, and professional conduct. All hours and employer feedback are documented in a structured field log that connects worksite experience to program learning outcomes and credential competencies.
How the course runs. 4 blocks: Externship Orientation and Worksite Readiness; Supervised Shift Blocks 1–3: Station, Service, and Responsible Alcohol Practices; Supervised Shift Blocks 4–5: Costing, Inventory, and Advanced Service; Externship Debrief, Log Compilation, and Professional Reflection.
What competent looks like. Complete the required supervised worksite hours at an approved licensed beverage-service employer and document each shift in a structured field log. Demonstrate professional bartending station setup, sanitation, and breakdown procedures that meet employer and health-department standards without prompting. Execute cocktail and non-alcoholic beverage orders accurately and efficiently under real service conditions, applying techniques learned in Mixology. Apply responsible-service protocols — checking identification, recognizing impairment, and refusing service when warranted — consistent with TIPS and ServSafe Alcohol standards. Use par-level tracking, waste recording, and basic inventory counts during at least two shifts, applying skills from Bar Costing. Receive a satisfactory or better rating from the site supervisor on the program's employer evaluation rubric across all assessed competency areas.
| # | Lesson | Hr | Type | Objective | Activities | Materials | Check |
|---|---|---|---|---|---|---|---|
| 1 | Externship Orientation and Worksite Readiness | 6 | theory | Students identify site-specific policies, safety protocols, and documentation requirements before their first shift so they begin work ready to perform and record hours accurately. |
| Externship agreement packet, OSHA General Duty Clause summary (OSHA.gov), site employee-handbook excerpts, pre-site safety checklist, digital or paper field-log template, program supervisor contact card | Student submits a completed pre-site checklist signed by both student and program coordinator, and enters one practice log entry reviewed for correct format; both items must be complete and accurate before the first worksite shift is approved — pass = 100% completion of checklist and correctly formatted log entry. |
| 2 | Supervised Shift Blocks 1–3: Station, Service, and Responsible Alcohol Practices | 45 | field | Students perform bar setup, live drink service, and responsible-service interventions across three multi-shift blocks totaling at least 45 hours, logged and initialed by the site supervisor each shift. |
| Field log (digital or paper), employer evaluation rubric (program-issued), bar tools and equipment at the worksite, state alcohol-service law reference card, TIPS quick-reference card, ServSafe Alcohol key-concepts summary | Field log entries for every shift are signed by the site supervisor; mid-externship employer evaluation rubric shows a rating of Satisfactory or higher on at least 4 of 6 competency areas; student documents a minimum of two responsible-service decisions with rationale — any Unsatisfactory rating triggers a remediation plan before Shift Block 4 begins. |
| 3 | Supervised Shift Blocks 4–5: Costing, Inventory, and Advanced Service | 24 | field | Students apply bar-costing and inventory skills in a live environment during two additional shift blocks, demonstrating that classroom financial skills transfer to real bar operations. |
| Site inventory sheets or blank inventory template, par sheets, waste-log form, calculator, field log, final employer evaluation rubric, POS or register (site equipment) | Inventory count matches supervisor's verified count within an acceptable variance (±5% by bottle count); waste-log calculation is arithmetically correct; final employer evaluation rubric shows Satisfactory or higher on all six competency areas — a single Unsatisfactory on the final rubric requires a documented remediation conference with the program coordinator. |
| 4 | Externship Debrief, Log Compilation, and Professional Reflection | 6 | theory | Students compile all field-log entries into a complete externship portfolio, reconcile total hours, and present a structured oral reflection connecting worksite experiences to program outcomes and credential standards. |
| Compiled field log (all entries), employer evaluation rubric copies, word processor for reflection paper, program outcome list, TIPS and ServSafe Alcohol competency summaries | Field log is complete (all hours logged, all entries supervisor-initialed, total ≥ 81 hours); written reflection addresses all three prompts with correct credential references and is at least 450 words; oral debrief responses are specific and accurate — pass requires all three components submitted and each meeting minimum standard; missing hours or missing supervisor signatures = incomplete until resolved. |
| Assessment | Type | Weight | Pass standard | Method & rubric |
|---|---|---|---|---|
| Final Employer Evaluation Rubric (Skills Demonstration) | Skills demonstration | 70% | Satisfactory or higher rating on all six competency areas of the program-issued employer evaluation rubric, completed and signed by the site supervisor at the conclusion of Shift Block 5. | The cooperating employer's designated supervisor rates the student on six competency areas — station setup and sanitation, drink preparation accuracy, speed and efficiency, guest interaction and professionalism, responsible-service protocol adherence, and inventory/costing task performance — using the program-issued rubric with a four-level scale (Unsatisfactory, Needs Improvement, Satisfactory, Exceeds Expectations). A single Unsatisfactory on the final submission requires a documented remediation conference; the student may not progress to Course 8 until all areas reach Satisfactory. Competency · Safety · Attendance · Conduct · Initiative |
| Externship Field Log and Professional Reflection Portfolio (Lab Log) | Log | 30% | Complete field log with all shifts supervisor-initialed and total hours ≥ 81, plus written reflection scoring at least 80% on the program's reflection rubric (content, credential accuracy, and professional writing), plus a passing oral debrief rated Satisfactory by the program coordinator. | The field log documents every worksite shift with date, hours, tasks performed, responsible-service decisions, and supervisor initials, and is submitted as a compiled portfolio; the two-page written reflection and 5-minute oral debrief are evaluated together as evidence that the student can articulate how worksite experience connects to program learning outcomes, TIPS standards, and ServSafe Alcohol principles. Incomplete logs or reflections that do not reference specific credential standards are returned for revision before a final grade is assigned. Complete · Verified |
HOS-BART30-08 Exam prep
Certification Exam Preparation: TIPS, ServSafe Alcohol & WSET L1–2
23 hr · $230 COMPLIMENTARY
This course systematically reviews every content domain tested on the TIPS, ServSafe Alcohol, and WSET Level 1–2 exams so that students enter each credentialing session with confident, exam-ready knowledge. Lessons alternate between targeted content review and timed practice testing, giving students repeated exposure to question formats, scoring thresholds, and time-management strategies. The course concludes with full-length mock exams under realistic testing conditions for all three credentials.
Outcomes- Accurately explain responsible alcohol service principles—blood alcohol content, signs of intoxication, refusal procedures, and dram shop liability—at the level required to pass the TIPS certification exam.
- Correctly apply food-safety protocols for alcohol service—temperature control, allergen awareness, sanitation procedures, and inspection readiness—at the level required to pass the ServSafe Alcohol certification exam.
- Identify and describe major wine and spirit categories, production methods, service standards, and tasting terminology at the level required to pass the WSET Level 1 and Level 2 Awards.
- Demonstrate effective multiple-choice test-taking strategies, including process of elimination and time pacing, achieving at least the published passing score on each full mock exam.
- Self-diagnose knowledge gaps using practice-exam results and complete targeted remediation before the live credentialing sessions.
- Organize and submit all candidate registration documents and meet exam-day logistics requirements for each of the three credentialing bodies.
Course text
This course systematically reviews every content domain tested on the TIPS, ServSafe Alcohol, and WSET Level 1–2 exams so that students enter each credentialing session with confident, exam-ready knowledge. Lessons alternate between targeted content review and timed practice testing, giving students repeated exposure to question formats, scoring thresholds, and time-management strategies. The course concludes with full-length mock exams under realistic testing conditions for all three credentials.
How the course runs. 4 blocks: TIPS Exam Domain Review: Responsible Alcohol Service; ServSafe Alcohol Exam Domain Review: Food Safety in Alcohol Service; WSET Level 1 & Level 2 Exam Domain Review: Wine and Spirits Knowledge; Full Mock Certification Exams & Gap Remediation.
What competent looks like. Accurately explain responsible alcohol service principles—blood alcohol content, signs of intoxication, refusal procedures, and dram shop liability—at the level required to pass the TIPS certification exam. Correctly apply food-safety protocols for alcohol service—temperature control, allergen awareness, sanitation procedures, and inspection readiness—at the level required to pass the ServSafe Alcohol certification exam. Identify and describe major wine and spirit categories, production methods, service standards, and tasting terminology at the level required to pass the WSET Level 1 and Level 2 Awards. Demonstrate effective multiple-choice test-taking strategies, including process of elimination and time pacing, achieving at least the published passing score on each full mock exam. Self-diagnose knowledge gaps using practice-exam results and complete targeted remediation before the live credentialing sessions. Organize and submit all candidate registration documents and meet exam-day logistics requirements for each of the three credentialing bodies.
| # | Lesson | Hr | Type | Objective | Activities | Materials | Check |
|---|---|---|---|---|---|---|---|
| 1 | TIPS Exam Domain Review: Responsible Alcohol Service | 6 | theory | Given the TIPS exam content outline, students will explain the physiology of alcohol absorption, behavioral signs of intoxication, legal duties of servers, and intervention techniques with enough precision to answer practice questions at the published passing threshold. |
| TIPS participant workbook (current edition, Health Communications, Inc.), TIPS exam content outline, printed scenario cards, paper answer sheets or LMS quiz module, pens, personal error-log worksheet | Score on the 40-question TIPS-style practice quiz; pass mark is the current TIPS minimum passing score (verify with HCI at time of delivery); instructor reviews error logs and provides written feedback to any student below threshold before Lesson 3. |
| 2 | ServSafe Alcohol Exam Domain Review: Food Safety in Alcohol Service | 5 | theory | Given the ServSafe Alcohol exam blueprint, students will correctly apply food-safety and responsible-service regulations—including sanitation, temperature control, allergen communication, and refusal of service rules—to written test scenarios. |
| ServSafe Alcohol participant guide and exam prep materials (National Restaurant Association Education Foundation, current edition), ServSafe Alcohol exam blueprint, digital flashcard platform or printed flashcard sets, answer key, quiet exam environment | Score on the 40-question ServSafe Alcohol-style practice exam; pass mark mirrors the current ServSafe Alcohol minimum passing percentage (verify with NRAEF at time of delivery); students below threshold receive a targeted reading list from the participant guide before Lesson 3. |
| 3 | WSET Level 1 & Level 2 Exam Domain Review: Wine and Spirits Knowledge | 6 | demo | Given the WSET Level 1 and Level 2 Award specifications, students will correctly identify principal grape varieties, major wine regions, distilled spirit categories, production processes, and systematic tasting descriptors as required by the WSET assessment criteria. |
| WSET Level 1 Award in Wines and Spirits textbook, WSET Level 2 Award in Wines textbook, WSET SAT grid worksheets, world wine and spirits maps (WSET-approved), two wine samples and one spirit sample (instructor-selected), tasting glasses, dump bucket, water, printed or LMS-delivered WSET-style practice question bank | Score on the 50-question WSET-style practice bank; pass mark is set at the WSET published minimum for Level 2 (verify with WSET at time of delivery); instructor reviews topic-cluster breakdowns and assigns specific textbook chapters or online WSET resources to any student with a cluster score below 60% before the mock exam. |
| 4 | Full Mock Certification Exams & Gap Remediation | 6 | practice | Under timed, simulated exam conditions, students will complete one full mock exam for each of the three credentials—TIPS, ServSafe Alcohol, and WSET Level 1 or Level 2—and achieve at least the credential-specific passing threshold on each, demonstrating readiness for live credentialing. |
| Full-length mock exam packets for TIPS, ServSafe Alcohol, and WSET Level 1/Level 2 (constructed from official content outlines and publisher-released sample questions), answer keys with domain mappings, personal readiness reflection form, pencils, a clock or timer visible to all students, a quiet room arranged in individual-desk format | Each student must meet or exceed the current published passing score for all three credentials on the mock exams; students who pass all three are cleared for live credentialing scheduling; students who fall below threshold on any credential receive a written remediation plan specifying exact domains to review and must complete a second instructor-graded practice set covering those domains before sitting the live exam. |
| Assessment | Type | Weight | Pass standard | Method & rubric |
|---|---|---|---|---|
| Three-Credential Full Mock Examination Suite | Mock certification exam | 100% | Student achieves at least the current published minimum passing score on every one of the three mock exams (TIPS, ServSafe Alcohol, and WSET Level 1 or Level 2); any student below threshold on one or more exams must complete documented remediation and a second practice set before live credentialing is scheduled. | Students complete one full-length, timed mock exam for each credential under realistic exam-room conditions, producing a scored result with domain-level breakdowns for TIPS responsible-service knowledge, ServSafe Alcohol food-safety and service content, and WSET wine and spirits knowledge. Scores and remediation records are filed in each student's portfolio and used to confirm readiness before the school submits exam registrations to Health Communications, Inc., the National Restaurant Association Education Foundation, and the Wine & Spirit Education Trust. Score · Time management |
Program completion
External credential: ServSafe Alcohol; TIPS; WSET L1-2
Students sit the TIPS certification exam administered by Health Communications, Inc., the ServSafe Alcohol exam administered by the National Restaurant Association, and the WSET Level 1 and/or Level 2 Awards administered by an approved WSET program provider on behalf of the Wine & Spirit Education Trust. Pass standard: Credential issued by the body.
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