This course is designed to equip the students with the knowledge, skills and attitudes necessary to perform the duties, tasks and steps required of a bartender in the various bar and food and beverage outlets. It also provides the students with sufficient knowledge on how to operate a bar and provide wine service to guests in hotels and other hospitality related establishments.
General Course Objectives:
at the end of 54 hours of virtual classroom and laboratory activities, the students will be able to:
1. Demonstrate skills and knowledge required to carry out Bar service operations
2. Manifest the basics of mixing cocktails and the importance of standard recipes and standard requirements.
3. Demonstrate competency in determining the quality of wines, wine service and pairing.
- Teacher: JOHN MICHAEL IBARRA
- Enrolled students: 22