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

$45.00 Price

135 mins Estimated Time

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?

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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.

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