PROFESSIONAL KNOWLEDGE
At the concept level:
1. History of drinks and cocktails.
2. Consumer demand.
At the level of understanding:
1. Order planning.
2. Visual inspection of a bottle.
3. Consumer demand.
4. Rules on the use of excise goods.
5. Label and marking of beverages, products.
6. Document management.
7. Completing an inventory report.
8. Storage rules.
9. Requirements for the placement of bar drinks and products.
10. Requirements of regulatory enactments governing the circulation of alcoholic beverages and tobacco products.
11. Types and characteristics of drinks and cocktails.
12. Basic principles of nutrition.
13. Regulatory requirements.
14. Effects of alcohol on the human body.
15. Types of drinks and cocktails.
16. Types of drinks and cocktails.
At the level of use:
1. Factors affecting consumption.
2. Accounting documentation.
3. Types of drinks.
4. Supporting documents for an order.
5. Sensory quality indicators for products.
6. Units of volume and weight.
7. Hygiene requirements in dining establishments.
8. Types of technological equipment and inventory for bars.
9. Instructions for use of technological equipment.
10. Drink menus.
11. Types of classic cocktails.
12. Cocktail calculations.
13. Factors influencing the drawing up of a drink menu.
14. Assortment of barware, equipment, accessories and tools.
15. Cash collection conditions.
16. Types of cash register systems and terms of use.
17. Professional terminology. Correct transliteration of drinks in foreign languages.
18. Programme, discounts and special offers for certain days and times.
19. Company drink and/or food specials. Etiquette and characteristics of serving guests of different ages.
20. Drink menu.
21. Food menu.
22. Beverage and snack compatibility. Rules and serving temperatures for drinks and food.
23. Rules for the storage of bar products and drinks.
24. Recipes and technological cards. Ice storage rules. Barware, equipment, accessories, tools.
25. Basic principles of preparation making.
26. Rules for the storage of drinks and products.
27. Verified and certified measuring instruments.
28. Preparing snacks.
29. Cocktail-making techniques.
30. Time limits for snacks and drinks.
31. Ways of serving drinks and snacks, tableware.
32. Rules for using a tray.
33. Rules for serving tobacco products.

PROFESSIONAL SKILLS

1. Order and accept bar products, inventory.
2. Establish the quantity of beverages and raw materials present in the bar.
3. Plan consumption of drinks and products.
4. Read and analyse the drink label.
5. Check the supporting documents against the order.
6. Determine the quality and shelf life of the product.
7. Keep regular records of drinks and products.
8. Monitor the storage conditions and time limits of beverages and products.
9. Observe the requirements for the preparation of the bar equipment.
10. Follow the instructions for use of the technological equipment.
11. Comply with the hygiene requirements for bar equipment and inventory.
12. Plan the contents of the drink menu.
13. Create a drink menu tailored to the company’s needs and specifics.
14. Develop themed drink menus, taking into account basic nutritional principles, guest demand, etc.
15. Prepare the bar before and after the end of the working day.
16. Establish the quantity of beverages, raw materials, barware, equipment, utensils.
17. Prepare, close and collect the cash register system.
18. Create a positive communication and image of the bar.
19. Adhere to professional ethics.
20. Create an environment of comfort for the guest.
21. Introduce the bar offer to the guest.
22. Assess the effects of excessive alcohol on the human body.
23. Describe alcoholic, non-alcoholic drinks and cocktails for the guest.
24. Observe the rules and temperatures for serving drinks and cocktails.
25. Suggest a drink according to the guest’s preferences.
26. Offer a snack to match the chosen drink.
27. Make preparations according to types of drinks and snacks.
28. Ensure storage of preparations.
29. Use professional utensils, equipment and tools.
30. Control stocks of preparations and ice.
31. Apply different ways of preparing drinks (including hot drinks).
32. Use cocktail-making techniques: serving in a glass, mixing glass, shaker, blender, etc.
33. Prepare hot and cold snacks (incl.
34. in the presence of the guest).
35. Observe the temperature at which drinks, cocktails, snacks are prepared and served.
36. Present prepared drinks, cocktails, snacks and tobacco products.

PROFESSIONAL COMPETENCES
1. Ability to monitor the movement of drinks and products in the bar, taking account of stocks and balances.
2. Ability to prepare the bar’s technological equipment and inventory for the start of work.
3. Ability to design a drink menu, taking into account the company’s specific characteristics and other prerequisites.
4. Ability to prepare the bar and bartender’s work area before and after the end of the working day, in accordance with the company’s internal rules.
5. Ability to prepare, close and collect the cash register system.
6. Ability to apply the basic principles of hospitality in bartending, creating a positive atmosphere, respecting the principles of professional communication and general ethics.
7. Ability to propose and describe drinks and cocktails according to the guest’s preferences.
8. Ability to create beverages, cocktails and snacks of varying complexity.
9. Ability to prepare different types of drinks, cocktails and snacks.
10. Ability to serve drinks, cocktails and snacks in the appropriate glass, utensil and serving temperature.