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Course content

Getting it right in the cellar provides the foundation to the perfect pint. But the Award in Beer and Cellar Quality Course covers far more - from how beer is made to serving the perfect pint.

Cask Marque training courses are a mix of classroom based learning, practical assessments and interactive exercises and cover the following areas.

Introduction to Profit Through Quality

  • The importance of beer to your business
  • How poor quality beer can affect profi ts/customer confidence
  • The profit opportunity of serving the Perfect Pint

stockingmatrixWhat is beer?

  • Outline the main characteristics of each type of draught product
  • How beer is made
  • The differences between cask and keg

The Cellar Environment

  • Hygiene – rules, regulations, best practice
  • Temperature – how this can impact on draught quality
  • Stock Control – maximising yields, reducing wastage

Cask Ale Management

  • Stock management, range and throughput
  • Conditioning cask ale from delivery to serve

Keg Management

  • Stock management, range and throughput
  • Product Dispense Systems
  • Dispense Gas systems
  • Line cleaning

Glass washing and Glass care

  • Key hygiene standards for glass washing
  • Methods of glass washing

Dispense – Serving the Perfect Pint

  • Dispensing the Perfect Pint (by category cask, lager, stout, 'smooth', small pack)
  • In glass temperatures

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