BP 1 Understanding what alcohol is and how it affects the body

What alcohol is, the effects of drinking it and alcohol production

BP 2 Alcohol categories explained

BP 2 Fermented Drinks

The production methods and ingredients of fermented drinks including wine, beer, cider & perry, sake, pulke & palm wine

BP 2 Distilled Drinks

The production methods and ingredients of distilled drinks including vodka, whisk(e)y, agave spirits, brandies & fruit spirits, cane spirits, rice spirits

BP 2 Flavoured Spirits

The production methods and ingredients of flavoured spirits including gin and jenever, aquavit & anise

BP 2 Blended Spirit Drinks

The production methods and ingredients of blended spirits including liqueurs and RTDs

BP Assessment 1

BP 3 Low and No-Alcohol Drinks

The production methods and ingredients of low and no alcoholic drinks including still and sparkling water, soft drinks, juices, cordials, syrups & squash, bitters & shrubs, tea, coffee & other hot drinks, low alcohol, reduced alcohol & de-alcoholised drinks

BP 4 The importance of food and drink harmony

The role of flavours, taste and smell and food and drink pairing

BP 5 Understanding sustainability practices

Sustainable practices, responsible sourcing and waste reduction

BP Assessment 2

CSS 1 The importance of good customer service

How to be a successful bartender, the key characteristics of good customer service and the different types of customers and their needs

CSS 2 Understanding the procedures for setting up the bar areas for service for a range of alcoholic and non-alcoholic beverages

Understanding the bar area set-up routine, the importance of glassware to create the perfect pour, the equipment and techniques used in the bar for making cocktails, the additional equipment used in the bar for drink service and the methods for taking payments

CSS 3 Understanding the methods for preparing a range of alcoholic drinks

The main methods for making mixed alcoholic drinks, and for serving beer, cider, wine and liqueurs and understanding the principles of cellar management

CSS 4 The main methods for preparing and serving non-alcoholic drinks

The methods used to serve low-alcohol and no alcohol cold drinks and those used to serve non-alcoholic hot drinks

CSS Assessment 1

CSS 5 Understanding how to deal with customer incidents

How to handle customer complaints and how to deal with customers under the influence of alcohol or drugs

CSS 6 Understanding the bar area close down routine

CSS 7 The importance of responsible service

Understanding the process of responsible service and how a venue promotes it

CSS Assessment 2

LLP 1 Health & Safety and food hygiene legislation

Understanding your Health and Safety responsibilities and understanding risks and how to prevent them. Causes and prevention of food poisoning and safe and hygienic working practises. The correct use of dangerous equipment, fire warning and using fire safety equipment. Dealing with fire and security incidents and keeping people and premises safe

LLP 2 Understanding how licensing laws are applied to licensed premises

Licensing objectives, licensable activities, weights & measures, age restrictions, TENS, music, TV & gambling and the consequences of bypassing the law

LLP 3 Understanding customer service legislation and how it applies to licensed premises

Descriptions on menus and drinks lists, avoiding discrimination and refusal of service, customer property & debt and GDPR (General Data Protection Regulations)

LLP Assessment