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Please click on the category, and course name to learn more about each.


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  • [COURSE] Beer & Cocktails essentials (45 min)
    • By the end of this lesson, the associate should be able to… List and explain four (4) ingredients to make beer; List nine steps (9) to make beer, with 80% accuracy; Explain the difference between the two categories of beer; Perform beer service in a pilsner glass; List the four components of a cocktail order; List and explain the most common cocktail mixing methods.
  • [COURSE] Wine Opening & Service (45 min)
    • By the end of this lesson, the associate should be able to� State the three (3) major steps to follow when presenting any wine to a guest; Explain the three (3) items necessary to open a bottle of red wine; Explain and perform the difference between opening a bottle of red wine and a bottle of sparkling wine; Perform white wine opening service according to the standard demonstrated in this lesson.
  • [COURSE] Wine Essentials (45 min)
    • By the end of this lesson, the associate should be able to� Explain how wine labels differ depending on where the wine is grown or produced; List the four (4) conditions that impact how wine turns out; Explain the difference between Champagne and Sparkling Wine; List the four (4) major categories of grapes and give and example of each; Explain how wines get their color; List the most common terms used to describe wine.
  • [COURSE] Wine Making, Old & New World, Label Analysis (navigable)
    • By the end of this lesson, the associate should be able to� Explain how wine labels differ depending on where the wine is grown or produced; List the four (4) conditions that impact how wine turns out; Explain the difference between Champagne and Sparkling Wine; List the four (4) major categories of grapes and give and example of each; Explain how wines get their color.
  • [COURSE] Beer Essentials (navigable)
    • By the end of this lesson, the associate should be able to� List and explain four (4) ingredients to make beer; List nine steps (9) to make beer, with 80% accuracy; Explain the difference between the two categories of beer; Perform beer service in a pilsner glass.
  • [COURSE] Wine Opening & Service (navigable)
    • By the end of this lesson, the associate should be able to State the three (3) major steps to follow when presenting any wine to a guest; Explain the three (3) items necessary to open a bottle of red wine; Explain and perform the difference between opening a bottle of red wine and a bottle of sparkling wine; Perform white wine opening service according to the standard demonstrated in this lesson.
  • [COURSE] Wine Essentials (navigable)
    • By the end of this lesson, the associate should be able to… Explain how wine labels differ depending on where the wine is grown or produced; List the four (4) conditions that impact how wine turns out; Explain the difference between Champagne and Sparkling Wine; List the four (4) major categories of grapes and give and example of each; Explain how wines get their color.
  • [COURSE] Beer Essentials (30 min)
    • By the end of this lesson, the associate should be able to� List and explain four (4) ingredients to make beer; List nine steps (9) to make beer, with 80% accuracy; Explain the difference between the two categories of beer; Perform beer service in a pilsner glass.
  • [COURSE] Cocktails Essentials (30 min)
    • By the end of this lesson, the associate should be able to� List the four components of a cocktail order; List and explain the most common cocktail mixing methods.
  • [COURSE] Cocktail Essentials (navigable)
    • By the end of this lesson, the associate should be able to� List and explain the most common cocktail mixing methods.
  • [COURSE] Wine Making, Old & New World, Label Analysis (30 min)
    • By the end of this lesson, the associate should be able to� Explain how wine labels differ depending on where the wine is grown or produced; List the four (4) conditions that impact how wine turns out; Explain the difference between Champagne and Sparkling Wine; List the four (4) major categories of grapes and give and example of each; Explain how wines get their color.
  • [COURSE] Wine Terminologies, Food & Wine Pairing (navigable)
    • By the end of this lesson, the associate should be able to� describe over 40 common terminologies commonly used to describe wine characteristics; list and describes the most common methods of wine pairing.
  • [COURSE] Wine Terminologies, Food & Wine Pairing (30 min)
    • By the end of this lesson, the associate should be able to� List the most common terms used to describe wine, and describe the three most common methods of food/wine pairing.
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  • Advanced Food & Wine Pairing
  • Advanced Food & Wine pairing (navigable)


  • [COURSE] Equipment Handling & Identification Lesson I (45 min)
    • By the end of this lesson, the associate should be able to� identify different kinds of glassware, flatware, chinaware, and describe their uses and application in the modern dining room.
  • [COURSE] Table Setting, Service Styles (45 min)
    • By the end of this lesson, the associate should be able to� Set up a table according to the standard demonstrated in this lesson; Set up a banquet table according to the standard demonstrated in this lesson; List and explain the three (3) most common forms of table settings; Describe five (5) types of service; Execute American Service (Individual Plate Service) according the standard demonstrated in this lesson; Clear a table of used equipment according to the standard demonstrated in this lesson.
  • [COURSE] Equipment Handling & Identification Lesson II (45 min)
    • By the end of this lesson, the associate should be able to� Handle different kinds of glassware / flatware appropriately. Identify the proper way to handle a plate. Organize the storage of linen.
  • [COURSE] General Practices (45 min)
    • By the end of this lesson, the associate should be able to� List and explain the different protocols for handling menus. List, describe and demonstrate the most common methods of bread and butter service, according to the standards demonstrated in this lesson; Perform mineral and tap water service according to the standard demonstrated in this lesson; Explain the difference between a regular coffee, an espresso and a cappuccino; Correctly record an order, denoting differences between a woman and man; Perform two methods of crumbing.
  • [SAMPLE] Service Course - Tray Handling Lesson
    • This sample reviews Bar Tray uses, techniques and common mistakes. The complete lesson is a manditory component of the Apprentice, Associate, Professional and Master certification programs.
  • [COURSE] Equipment Handling & Identification Lesson I (navigable)
    • By the end of this lesson, the associate should be able to� identify different kinds of glassware, flatware, chinaware, and describe their uses and application in the modern dining room.
  • [COURSE] Equipment Handling & Identification Lesson II (navigable)
    • By the end of this lesson, the associate should be able to� Handle different kinds of glassware / flatware appropriately. Identify the proper way to handle a plate. Organize the storage of linen.
  • [COURSE] Table Setting & Service Styles (navigable)
    • By the end of this lesson, the associate should be able to� Set up a table according to the standard demonstrated in this lesson; Set up a banquet table according to the standard demonstrated in this lesson; List and explain the three (3) most common forms of table settings; Describe five (5) types of service; Execute American Service (Individual Plate Service) according the standard demonstrated in this lesson; Clear a table of used equipment according to the standard demonstrated in this lesson.
  • [COURSE] General Practices (navigable)
    • By the end of this lesson, the associate should be able to� List and explain the different protocols for handling menus. List, describe and demonstrate the most common methods of bread and butter service, according to the standards demonstrated in this lesson; Perform mineral and tap water service according to the standard demonstrated in this lesson; Explain the difference between a regular coffee, an espresso and a cappuccino; Correctly record an order, denoting differences between a woman and man; Perform two methods of crumbing.
  • [COURSE] Restaurant 101 (45 min)
    • By the end of this lesson, the associate should be able to� List standards for personal and professional hygiene when working in a restaurant; Define the main areas of the front and the back of the house in a restaurant; identify the requirements necessary to perform the duties of the six main areas of the front-of-the-house.
  • [COURSE] Restaurant 101 (navigable)
    • By the end of this lesson, the associate should be able to� List standards for personal and professional hygiene when working in a restaurant; Define the main areas of the front and the back of the house in a restaurant; identify the requirements necessary to perform the duties of the six main areas of the front-of-the-house.
  • Special Functions Service
  • Special Functions Service (navigable)
  • Tableside Service
  • Tableside Service (navigable)


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