Beer and Cellar

Award in Beer and Cellar Quality

This course is designed to ensure beer is served to the best possible standard at all times, increasing sales and decreasing wastage within a business.

Course overview

Who should attend this course?

This course is aimed at anyone who handles cask or keg beers and also for those involved in the maintenance of a safe and hygienic cellar.

What does the course involve?

Practical work carried out in a cellar
Line cleaning
Pouring draught products
Changing a keg
Tapping, tilting, venting & changing a cask
Pouring bottled beers

The theoretical sessions:

The characteristics of different beers
Presenting a perfect pint
Personal & food hygiene in the bar
Maintenance of glassware
Beer dispense
Safety in the cellar
Maintenance of product dispense systems (cleaning)
Maintenance and dispense of cask ale
Receiving and controlling cellar stock
Storage and presentation of bottled beers and lagers

On payment of the course candidates will be sent a Beer and Cellar Quality handbook.

Duration: One day course, 9.30am – 5pm.

Course Cost: £ P.O.A.

The cost of the course includes handbook, course work file, examination and certification costs and also lunch and refreshments throughout the day. Transport to the public house cellar will also be provided.

Course Dates

Please call on 0191 281 3520 for 2013 dates.

Location

11 Osborne Terrace, Jesmond, Newcastle upon Tyne, NE2 1NE and a cellar within a near by public house.

Booking this course

Online

Book online by contacting us by clicking the button below. Joining instructions and a proforma for payment will then be sent. Once payment is received either by cheque or card over the phone confirmation of your booking will be sent.

 

 

By Phone

Call us on 0191 281 3520 with your contact details, and joining instructions and a proforma for payment will then be sent. Alternatively payment can be made over the phone and your booking confirmed immediately.

If you require any further information please do not hesitate to contact us.

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