A comprehensive course in Beverage Management Certification.
This course offers a broad spectrum of information related to wines, beers and spirits, with a focus on wine. Students will learn about the growing of grapes, varieties of grapes, much attention on wine and food pairings, stocking a bar, reading labels, purchasing, holding and serving techniques. It is intended for the chef, manager or caterer to provide their guests with more knowledgeable choices based on the menu to be served. May be presented as a two day class with Serving Alcohol Responsibly training included.

Course Goal - To review, learn, and reaffirm the responsibilities of a professional beverage manager, including recognizing the varietals of wines, wine and food pairings, serving, storing and purchasing techniques, types of beers, liquors and spirits, to support restaurants, bars, catering and household needs..
Designed to lead to certification by a nationally recognized professional association.

Educational Objectives - Upon successful completion of the comprehensive certification examination, as determined by the certifying agency, will meet the criteria (a score of 70% or higher) for certification and receive a passing grade in this course.

The CBP tests' 80 questions demonstrate your knowledge in the following areas:
                * Beer and Ale (3)
                * Drink Recipes (8)
                * Enology (7)
                * Food Pairing (20)
                * Glassware (3)
                * Math Skills (4)
                * Mixed Drinks (3)
                * Origin of wines (3)
                * Service (9)
                * Serving Alcohol Responsibly (2)
                * Tasting/Aroma (8)
                * Wine Knowledge, General (10) Behavioral Objectives:
* Identify each of the three distinctive categories and several styles of wine
* Utilize the proper glassware for the various beverages
* Understand the five most significant components of information found on a wine label
* Exercise the professional four-step tasting technique used to assess and evaluate wines.
* Understand and communicate key wine-tasting terminology
* Explore the color, aroma, flavor, style and body of a wine
* Provide a framework for wine & food pairing choices by developing analytical & decision-making skills.
* Describe the effects that moist- and dry-heat cooking techniques have on food and wine pairings
* Explore the effects that various cooking techniques have on the success of a wine and food match.
* Understand the typical progression of courses & the common styles of wine that may accompany each one.
* Understand the significant wine-producing regions of the U. S., France, Italy, Germany and Spain
* Provide several strategies for pairing sparkling wine with food types
* Understand the basic styles of the more popular types of fortified wine, and their food pairings
* Recognize the five dessert type categories of Dessert Wines
* Identify the general varieties of lagers and ales and explain the brewing process
* Explain how different alcohols are distilled, including double and triple distillation
* Discuss liqueurs
* Apply drink mixing techniques and garnishing
* Discuss the basic components of commonly ordered drinks
* Identify the components of an effective wine menu.