Level: N/A QCA No: N/A
Tutor Delivered Hours: 6 Self Study Hours: N/A
Duration of Training: 1 day
Who is it for?
The Award in Beer and Cellar Quality is aimed at businesses and individuals required to handle and care for cask and / or keg beers – as well as anyone required to maintain a safe and hygienic cellar
Course Aims
The BIIAB Award in Beer and Cellar Quality is designed to help candidates ensure that their beer is consistently served in an optimum condition – which aims to increase sales and decrease wastage
Pre-requisites
Learners are not expected to have any previous knowledge or qualifications in this subject
Training Delivery Methodology
The Award in Beer & Cellar Quality offers a flexible approach for training delivery at Charnwood Training Consultants and in the workplace*
A Tutored course with guidance material to support the programme
*Minimum 6 learners for workplace delivery
Method of Assessment
Practical assessment of learner skills throughout the day followed by a 30 question multiple-choice paper based exam of 45 minutes duration.
Pass Mark
Opportunities for progression
NVQ Level 2 Food and Drink Service (Drink Service)
Intermediate Cellar Management
Cost
£78+VAT (includes pre-course materials and registration / certification with BIIAB)
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Unit 1 |
Understanding Beer Products
By the end of this unit the learner should be able to:
· Define different types of beer and the business benefits of serving beer correctly |
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Unit 2 |
Maintaining Hygiene in the Bar
By the end of this unit the learner should be able to:
· State personal and food hygiene procedures relating to the bar |
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Unit 3 |
Glassware
By the end of this unit the learner should be able to:
· State how to clean, maintain and store glassware
· Describe the appropriate glassware for beer products
· Demonstrate how to operate and maintain glass-washing equipment |
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Unit 4 |
The Perfect Pint
By the end of this unit the learner should be able to:
· Demonstrate how to pour the perfect pint
· Identify and rectify dispense problems
· State the in-glass service temperatures for various beers
· Demonstrate how to clean beer lines |
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Unit 5 |
Maintaining a Safe and Effective Cellar
By the end of this unit the learner should be able to:
· Demonstrate how to receive, store and control stock
· Demonstrate how to maintain a safe and hygienic cellar |
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Unit 6 |
Conditioning Cask Ale
By the end of this unit the learner should be able to:
· Demonstrate how to manage and dispense cask ales
· Explain how to clean and maintain lines for cask products |
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Unit 7 |
Dispense Systems
By the end of this unit the learner should be able to:
· Describe the different types of cooling equipment
· Outline how dispense systems should be maintained |
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Unit 8 |
Bottled Beers
By the end of this unit the learner should be able to:
· Demonstrate how to store and serve bottled beers |
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NB For businesses which do not offer cask beer products, there is a ‘keg only’ version of the test, which consists of 25 multiple-choice items, of 40 minutes duration and excludes material directly relating to caring for and serving cask conditioned ales
Pass Mark |
