Operating and maintaining beverage dispensing systems correctly as well as the monitoring of refrigeration systems is key to ensuring that a quality product is sold to customers. The basic responsibility of cellar staff is to ensure a continuous, just-in-time supply of high quality product to the bars
Components in this Module
1 - Introduction
- Introduction
- Introduction
2 - Operating and Maintaining Beverage Dispensing Systems
- Bulk Dispensing Systems for Beer
- Method 1 - Behind-bar Cooler Reticulation System
- Method 2 - Central Cooler Reticulation System
- Central Cooler Reticulation System Diagram
- Other types of keg systems
- How to Tap a Keg
- Monitoring and Reporting Faults
- Checkpoint 1
- Bulk Dispensing Systems for Post-Mix
- Post-mix System Options
- Recommended Mix of Soda Water to Syrup
- Generic Post-Mix System Diagram
- Dispensing Equipment for Post-mix
- Cleaning and Maintenance
- Change the Bag-in-box
- Common Post-mix Faults
- Post-mix Faults Challenge
- Frozen Drink Dispensers
- Wine Dispensing Systems
- Spirit Dispensing Systems
- Gases Used in the Cellar
- Gas Uses
- Checkpoint 2
- Bulk Dispensing Systems for Beer
- Method 1 - Behind-bar Cooler Reticulation System
- Method 2 - Central Cooler Reticulation System
- Central Cooler Reticulation System Diagram
- Other types of keg systems
- How to Tap a Keg
- Monitoring and Reporting Faults
- Checkpoint 1
- Bulk Dispensing Systems for Post-Mix
- Post-mix System Options
- Recommended Mix of Soda Water to Syrup
- Generic Post-Mix System Diagram
- Dispensing Equipment for Post-mix
- Cleaning and Maintenance
- Change the Bag-in-box
- Common Post-mix Faults
- Post-mix Faults Challenge
- Frozen Drink Dispensers
- Wine Dispensing Systems
- Spirit Dispensing Systems
- Gases Used in the Cellar
- Gas Uses
- Checkpoint 2
3 - WHS Issues in the Cellar
- WHS Issues in the Cellar
- Manual Handling
- Fire Safety
- Chemicals Used in a Cellar
- Application in the Cellar
- Cleaning Beer Lines
- Checkpoint 3
- Supervising Chemical Use
- Calculation Challenge
- Material Safety Data Sheets
- Handling Corrosive Agents
- pH Scale
- Chemical Disposal
- Chemical Waste
- Gas Safety
- Monitoring the Air
- Gas Safety Continued
- CO2 Monitoring
- Checkpoint 4
- Changing the CO2 Cylinder
- Degassing
- Gas Regulators
- Regulator Gauge
- Trips and Falls
- Electrical Equipment
- Ensuring Staff Compliance
- Checkpoint 5
- WHS Issues in the Cellar
- Manual Handling
- Fire Safety
- Chemicals Used in a Cellar
- Application in the Cellar
- Cleaning Beer Lines
- Checkpoint 3
- Supervising Chemical Use
- Calculation Challenge
- Material Safety Data Sheets
- Handling Corrosive Agents
- pH Scale
- Chemical Disposal
- Chemical Waste
- Gas Safety
- Monitoring the Air
- Gas Safety Continued
- CO2 Monitoring
- Checkpoint 4
- Changing the CO2 Cylinder
- Degassing
- Gas Regulators
- Regulator Gauge
- Trips and Falls
- Electrical Equipment
- Ensuring Staff Compliance
- Checkpoint 5
4 - Using and Monitoring Refrigeration Systems
- Using and Monitoring Refrigeration Systems
- Parts of a Refrigerator
- Refrigeration Cycle
- Types of Refrigerators
- Cleaning and Preventative Maintenance Recommendations
- Monitoring Refrigeration Systems Used for Cellars
- Using and Monitoring Refrigeration Systems
- Parts of a Refrigerator
- Refrigeration Cycle
- Types of Refrigerators
- Cleaning and Preventative Maintenance Recommendations
- Monitoring Refrigeration Systems Used for Cellars
5 - Maintaining Quality of Cellar Products
- Maintaining Quality of Cellar Products
- Ideal Storage Environment
- Checkpoint 6
- Quality Testing
- Inspection and Recording Mechanisms
- Food Safety
- Quality Reports
- Maintaining Quality of Cellar Products
- Ideal Storage Environment
- Checkpoint 6
- Quality Testing
- Inspection and Recording Mechanisms
- Food Safety
- Quality Reports
6 - Conclusion
- Conclusion
- Checkpoint 7
- Congratulations!
- Conclusion
- Checkpoint 7
- Congratulations!
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
If you have any problems or questions just call us on (02) 9635 0477 or email training@alliedrisk.com.au
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