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


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  • Beer & Cocktails essentials
    • 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.
  • Wine Service
    • 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.
  • Wine Essentials
    • 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.
  • 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.
  • 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.
  • Wine 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.
  • 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.
  • Beer Essentials
    • 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.
  • Cocktails Essentials
    • 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.
  • Cocktail Essentials (navigable)
    • By the end of this lesson, the associate should be able to… List and explain the most common cocktail mixing methods.
  • Wine Making, Old & New World, Label Analysis
    • 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.
  • 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.
  • Wine Terminologies, Food & Wine Pairing
    • 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.
  • UNASSIGNED
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  • Advanced Food & Wine Pairing
  • Advanced Food & Wine pairing (navigable)


  • Equipment Handling & Identification - Part I
    • 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.
  • Table Setting, Service Styles
    • 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.
  • Equipment Handling & Identification - Part II
    • 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.
  • General Practices
    • 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
    • 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.
  • Equipment Handling & Identification Part 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.
  • Equipment Handling & Identification Part 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.
  • 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.
  • 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.
  • Restaurant 101
    • 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.
  • 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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