Bartending

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Courses - January 2023

Level 1

Course Details

Conestoga 101
CON0101

Description:

This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.

  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:

Field Placement (Bartending)
FPLT1410

Description:

The Field Placement will provide the learner with the opportunity to demonstrate the skills acquired through the Program in an occupational setting. The student is required to source their own field placement with guidance from faculty/ placement officer. The Field Placement will be approved and evaluated by the College.

  • Hours: 24
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

The World of Beer
HOSP1190

Description:

This course is designed to investigate the increasingly popular view that beer is, and should be, judged on the same level as wine. Topics will include the history of beer production, different styles of beer, the brewing process, correct storage and serving techniques for bottle and draught beer. An opportunity for beer comparison will be provided in a lab setting.

  • Hours: 21
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Introduction to Spirits
HOSP1200

Description:

This course is designed to introduce the student to the fundamentals of spirits and liquors. The correct storage, care and service of these products will be explored along with the distillation process, historical and medical properties of spirits and liquors. The significance of taste and density in the preparation of drinks will be discussed.

  • Hours: 21
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Beverage Cost Control
HOSP1210

Description:

A fundamental knowledge of math concepts is necessary to succeed in the beverage industry. Calculator use, basic arithmetic, ratio and proportion, metric measurement conversion, beverage costing and inventory control will be studied in this course.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Mixology I
HOSP1235

Description:

This intensive core course will introduce the students to the art and science of mixology. The student will develop the skills required to mix and serve beverages using standard mixing practices, and utilize those skills to prepare a set of one hundred recipes. Choosing appropriate garnishes and glassware will also be covered.

  • Hours: 35
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Mixology II
HOSP1300

Description:

Building on the fundamental skills and knowledge of beverage preparation, the student will practice ways to put a little flair into the serving style. Successful completion of this course requires mastery of 75% of the drink recipes introduced in the semester one Mixology course.

  • Hours: 35
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Customer Service
HOSP1400

Description:

This course examines how management is the key to delivering quality customer service in the food and beverage industry. The fundamental concepts of delivering and monitoring excellent service, service recovery and essential employee service training techniques will be reviewed.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

The World of Wine
HOSP1540

Description:

This comprehensive wine course will explore the major international grape varieties, wine regions and wine styles of the world, including Canada! Students will experience how grape growing and wine making methods can influence wine style, quality and price. Professional wine service will be practiced, highlighting the importance of proper wine storage and service temperatures. Food and wine pairing concepts will be examined with in-class wine and food pairing activities. Wine labels and quality control identifiers will be analyzed. Students will learn how to design wine menus and create a wine list.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Safety in the Workplace
OHS1320

Description:

This course focuses on developing awareness and skills for the student to safely manage and conduct him or herself within a variety of employment settings. Through the units of the course, participants will have the opportunity to enhance their understanding and knowledge of general Health and Safety guidelines, including WHMIS, Fire Safety and Workplace Violence. The unit on Accessibility for Ontarians with Disabilities Act will instruct the student on the requirements for Accessible Customer Service and Integrated Accessibility Standard Regulations. General information on Safe Driving, Privacy of Information and Hand Washing will be addressed as well. The course also provides participants with critical information regarding their insurance coverage (WSIB or other) while employed. As well as guidelines to follow in the event of an injury. Participants will receive a printable Record of Completion upon successful conclusion of this course, in order to demonstrate awareness of safe working practices to their employers.

  • Hours: 14
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Hospitality Certifications: SmartServe & Food Handlers
OHS1390

Description:

Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).

  • Hours: 7
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Program outcomes

  1. Communicate effectively with customers and other staff.
  2. Perform beverage cost calculations.
  3. Perform required cash and inventory calculations.
  4. Maintain a high standard of sanitation and safe food handling practices.
  5. Prepare and serve a wide assortment of mixed drinks.
  6. Utilize knowledge of wines to advise customers regarding wine choices.
  7. Compare various types of beer.
  8. Apply knowledge and skills of the Smart Serve program.
  9. Apply the bartending knowledge & skills acquired in a practical setting.