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• Designed to increase the knowledge and competence of licensees, cellar managers and bar staff in licensed hospitality
• Improves beer quality at point of sale across all categories of beer
• Provides valuable knowledge on how to optimise quality and safety through managing the storage and dispense of draught and cask beer products
• Course designed after consultation with the British Beer & Pub Association (BBPA), representatives from the brewing industry and Cask Marque
• Improve product quality and dispense
• Provide guidance on Health & Safety
• The course covers:
  • Brewing process
  • The cellar
  • Orders and deliveries
  • Cask and keg beers
  • Dispense gases/safety
  • Cooling systems
  • Line cleaning
  • Glass care
  • Dispense of beer
  • Fault finding

Included in the WORKSHOP price

• Certificate of achievement on successful completion of a 30 question multiple-choice examination
• Handouts: Training Booklet and Training DVD Pack (this is available to purchase for £15 without completion of the course)
• Refreshments/lunch

The Cellar/Dispense/Cellarwise sections may be accessed by individual chapters, enabling Trainees and Trainers to complete separate chapters in bite size chunks, in line with any training requirements or time constraints.

• Versatile – it can be used as part
of a one day course or as a stand alone package that delegates can use in their own available time
• Sets out standards to be achieved by everyone involved in producing "The Perfect Pint".
• Content:
  • Cellar
  • Dispense
  • HIT (Head Injection Tap)
  • Zero tolerance
  • BOC - Cellarwise