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Bar: Preparation and Service

TFBO1023

Description

This module deepens the knowledge gained in Bar Operations Studies 1- Foundation (TFBS 1027). The learner will develop the skill so bartending, and gain knowledge of basic cocktails, hot drinks, health drinks, cash & stock control, and bar cellar operations.

Duration

Subject to demand the module will be offered for one semester (48 hours in total). Classes will be held Monday @ 3.30pm OR Wednesday @ 3.00pm in Room M1.07.

Entry Requirements

Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.

Award

Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

How to Apply/Enrol

Completed application forms should be returned to the School of Culinary Arts and Food Technology. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures. 

Please note:  All modules are offered subject to the level of demand and availability of facilities.

As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures.