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Certified Beverage Professional (CBP)
Course - 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.
Required Textbook: Wine & Beverage Management, taken from The
Essentials of Wine with Food Pairing Techniques by John P. Laloganes and The
Hospitality Manager's Guide to Wines, Beers, and Spirits, Second Edition, by
Albert Schmid. Published by Pearson Learning Solutions.
Send a note to
Ed Manley
saying you want to take the written test
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