JERRY LEVEL I BEVERAGE & HOSPITALITY CERTIFICATE PROGRAM

EXTRAORINDARY BEVERAGE

Follow a timeline of the beverage service industry, from pre prohibition era cocktails, the craft beverage evolution, to current beverage consumption trends—cocktails through the decades for bar enthusiasts. Test your beverage industry history across all types of beverages.

EXTRAORINDARY PREPARATION

the basics of building a round of drinks. Bar techniques, beverage ingredients, drink presentation, and how to tell a story of your drinks, how to stay organized, and how to message drinks.

THE BARTENDER’S TOOL KIT

Essential bar tools 101. Get instructions for the proper use of bar tools and what tools every bartender needs in their bartender kit. Your cocktail equipment and bar tools guide - glassware, jiggers, bar spoons, mixing, strainers, and tools to garnish a cocktail.

THE BASICS OF BEVERAGE PREPARATION

The skills and techniques for preparation and cocktail presentation. Steps to prepare beverages, mise en place in food and beverage service, and how to serve cocktails and non-alcoholic mocktails. Glassware, garnishes, and ways to make drinks with the MAYA principle of design.

THE BASICS OF COCKTAIL TECHNIQUE

Professional bartender training. The basic techniques used for cocktail making - stirred cocktails, built cocktails, swizzles, shaken cocktails. How to roll a cocktail and how to create a signature shake with different types of cocktail shakers. Types of cocktails for bars and bartending at home.

SPIRITS 101

Study the seven major spirit categories: gin, vodka, agave spirits, sugarcane spirits, whiskey (including Scotch whisky, bourbon, rye whiskey), brandy (including Cognac, Applejack, Armagnac), and liqueurs. Understand aged spirits and unaged spirits. Compare types of alcohol.

THE BASICS OF COCKTAIL FAMILIES

Classify and categorize cocktails with cocktail families. There are many different types of cocktails based on beverage ingredients, preparation, and glassware. Learn about stirred, shaken, sour, fizzy, egg & cream, highballs, bucks, collins and cobblers, juleps, and swizzles.

THE BASICS OF HOSPITALITY & SERVICE

What is hospitality, and what is the difference between hospitality and service? Study the concept of hospitality and how to improve the guest experience. Read examples of great hospitality to understand traits that lead to excellence in hospitality.

THE BASICS OF BARTENDING & SERVICE

Bartending 101. The role of a bartender and the characteristics of an excellent bartender. Learn the standards of bartending, how to communicate effectively as a bartender, and tips to build rapport. Bartender basics, including drink service and hospitality.

THE FOUNDATIONS OF RAPPORT

How to build rapport with customers and how to increase good interactions with people. The importance of rapport, how rapport contributes to success in F&B. How to show empathy, ask questions to bridge the gap, effective communication, and welcome guests.

VERBAL & NON-VERBAL COMMUNICATION

Effective communication and active listening. Verbal cues, body language in communications, and how to transmit information without words. The characteristics of nonverbal communication, the uses of nonverbal communication, and the importance of nonverbal communication.

VODKA FOR PROFESSIONALS

An introduction to vodka. History of vodka, the production of vodka, and styles of vodka. Boost your vodka knowledge. What is vodka made from? What is a neutral spirit or column still? Learn the origin and what makes it the most popular unaged spirit in the world.

BRANDY FOR PROFESSIONALS

Learn the history of brandy, how brandy is made, and brandy styles in this introduction to brandy. Cognac is a grape brandy, but there are many other types to know, including apple brandy, pear brandy, and other fruit brandies. Learn the full spectrum of brandies and their uses.

GIN FOR PROFESSIONALS

How is gin made, and what are the types of gin? Follow a history of gin, in this introduction to gin. A juniper spirit made with a column still, gin is the fastest-growing spirit category. Mostly unaged, here we look at gin vs. vodka and why gin consumption has grown with the cocktail renaissance.

AGAVE SPIRITS FOR PROFESSIONALS

An introduction to agave spirits, the history of mezcal and tequila, the production of agave spirits, and styles of agave spirits. Native Mexican spirits 101. The difference between tequila and mezcal and the classification of tequila and mezcal by age and production method.

SUGARCANE FOR PROFESSIONALS

Rum, Cachaça, Agricole, arrack, and the many types of sugarcane spirits - complete this course to learn the history of rum, production of sugarcane spirits, and the evolution of rum drinking from a tot of navy strength rum, to tiki cocktails, to premium rum for sipping and cigars.

WHISK(E)Y FOR PROFESSIONALS

The history, production, and styles of American, Scottish, and Irish whisk(e)ys. Rye, bourbon, single malt, blended Scotch, Canadian whisky, and more. Follow a timeline of whiskey from Irish-Scottish whisky to North American whiskey in this introduction to whisk(e)y for enthusiasts.

LIQUEURS FOR PROFESSIONALS

An introduction to liqueur, study the history of liqueur and the styles of liqueur. How is a liqueur made - maceration, infusion, or distillation? Learn the differences between herbal liqueur, fruit liqueur, bitters, and amaro. Learn the classification of liqueurs and best uses for liqueurs in cocktails.

AMERICAN WHISKEY FOR EXPERTS

How is American whiskey made, and what are the styles of American whiskey? Take this introduction to American whiskey, including Tennessee whiskey, Canadian rye, bourbon, American rye, white whiskey, and more. Learn what straight whiskey, cask strength, and terms on a whiskey label.

ESSENTIAL COFFEE

Take this introduction to coffee for a little history of coffee, the types of coffee beans, and the difference between coffee and espresso. Learn the pour-over coffee, how to pull an espresso, and how to steam milk. Learn tips for maintaining an espresso machine and basic barista training.

ESSENTIAL BEER

Beer 101. A guide to types of beer styles, from light lagers, ales, wheat beers, dark lagers, IPA, to pilsner, learn the tasting notes for beer. Follow the history of beer timeline, the steps of beer production, and how craft beer evolved along with America's return to home brewing.

ESSENTIAL WINE

Take an introduction to wine, learn grape varietals, the most popular wine styles with tasting notes, and wine and food pairings. Follow a brief history of wine and how winemaking influences the flavor of wine—your wine guide for the most common types of wine and how to serve it.

SCOTCH WHISKY FOR EXPERTS

History of Scotch whisky, how is Scotch made, and the types of Scotch. An introduction to Scotch whisky, follow Scotch regulation, Scotch flavors by region, and the evolution of Scotch overtime. Read the label to understand the ingredients of Scotch whisky and how it is made.

RESPONSIBLE SERVICE

Responsible alcohol service and risk management. A restaurant compliance course that covers health and safety measures like safety tips when serving alcohol, tips for cutting guests off, and safety standards to keep guests safe, and your establishment in compliance.

ESSENTIAL HYGIENE

Practice hygiene to prevent illness. Learn safe food handling and the basic hygiene of F&B. Download sample cleaning schedules and daily cleaning SOP templates. Learn the highest risk areas, manage waste, store food, and improve hygiene and guest confidence.

EXTRAORDINARY OPERATIONS

Learn how to increase efficiency and improve finances at your establishment. Learned inventory and risk management, how to maintain restaurant equipment, and improved service standards in a bar. Practice bar and restaurant management strategies, download excel food and beverage costing spreadsheets and set KPIs for better operations.

EXTRAORDINARY ETHICS

Stereotypes in the workplace and discrimination in the workplace diminish productivity. Here we cover types of ethical issues that arise in F&B, ethical dilemmas in the workplace, and examples of professional ethics. Study the principles of ethics and ethical decision making.

EXTRAORDINARY LEADERSHIP

Learn how to be a better manager and improve your leadership. This course covers leadership skills and the qualities of a leader. Developed for professionals in the hospitality industry, understand the mindset of a great leader, and progress through the five leadership levels.

JERRY LEVEL II BEVERAGE & HOSPITALITY CERTIFICATE PROGRAM

HOSPITALITY & SERVICE

This course covers the basic principles of hospitality and service and the personality traits for professionals in the hospitality industry. For all job roles, we define hospitality and service and provide examples of great hospitality, types of hospitality and services, and leading theories.

THE MODERN BEVERAGE TEAM

For all service crew training, understand the duties, responsibilities, and job description of a barista, bartender, chef, host, server, manager, and sommelier. Understand the basic service of food and beverage and how group dynamics impact and enhance the guest experience.

THE BASICS OF SERVICE

Test your server skills and knowledge. This course covers the basic service and hospitality of a server, how to serve food correctly at a table, and the proper etiquette for serving food. Develop service program knowledge, how to serve food, clear plates, and floor staff duties.

THE SOS ON THE FLOOR

A guide to improving the guest experience, order taking skills, bussing tables, and server etiquette tips, this course covers the standards of service for servers. Get a sequence of service, with high touch and casual service styles covered, starting with how to greet and seat a guest.

THE BEST PRACTICES OF SERVICE

Floor staff team training, learn more about tray service, carry a service tray, use a tray to serve drinks, efficient floor communication, and tips on how to be a server. Create memorable experiences for guests by following the Ten Commandments of Excellent Service.

THE BASICS OF BARTENDING

Show excellent hospitality as a bartender. Understand bartender responsibilities, the standards of bartending, and tips for building rapport with guests. Develop a communication strategy for loud, busy nights with sign language that conveys a secret service message.

THE SOS BEHIND THE BAR

Follow a bartender sequence of service with bartending tips on how to be a competent bartender. Cover basic bartending knowledge through bartending steps of service. Learn the most effective order to build a round of drinks and the order of bartending techniques for fast service.

THREE STEPS OF PREPARATION

Study the three elements of preparation: professional bar technique, fresh cocktail ingredients, and beverage presentation. Learn how a food and beverage presentation concept can affect the guest experience. Learn the art of mixing, types of garnishes, and choosing ingredients.

BEVERAGE MATH

Learn standard units of measurement, scaling beverage, and tips to batch cocktails for beverage event planning. Learn how to measure ingredients and why some ingredients by weight. Learn how to pre-batch cocktails and the steps to prepare for event beverage service.

BEST PRACTICES IN BEVERAGE PREPARATION

Elevate your food styling and cocktail styling. Learn cooking or bar technique, ingredient storage, and homemade ingredient preparation, contribute to the art of food and beverage presentation. Apply the most advanced yet acceptable design principle in your restaurant.

BAR TOOLS

This course provides an in-depth look at bar tools and how to use them, including Japanese jiggers and American jiggers, Parisian shakers, three-piece shakers, Boston shakers, and tin-on-tin shakers, Hawthorne shakers and cobbler shakers, and bar spoons of all shapes and sizes.

COCKTAIL TECHNIQUE

Refine your cocktail preparation technique with an in-depth study of the shake, roll, stir, swizzle, and build. Learn the hard shake and how to shake with different cocktail shakers. Learn why different types of cocktails require different preparation methods for the best results.

THE HISTORY OF DISTILLED SPIRITS

Follow a history of alcohol consumption and learn how alcohol and human culture developed together. Study distillation from the pot still and the origin of distilled spirits to the column still and modern methods of production. Learn the effect of different types of stills on a spirit.

THE PRODUCTION OF DISTILLED SPIRITS

How are spirits made? Study the production process of distilled spirits, learn about fermentation, distillation, and aging spirits. Learn the difference between aged spirits and unaged spirits and the difference between European oak and American oak and how aging shapes flavor.

THE SEVEN MAJOR SPIRIT CATEGORIES

Learn the seven spirit categories: vodka, gin, whiskey, brandy, agave spirits, liqueur, and sugarcane spirits and study the most popular subcategories within each, including tequila, mezcal, rum, cachaca, Scotch, bourbon, and more. Boost your alcohol spirits' knowledge!

THE HISTORY OF COCKTAILS

Be inspired, engage in cocktail research, and recreate cocktails of old with a fresh perspective. Follow a history of cocktails, with links to the most famous cocktails —starting with those made by the first celebrity bartender, Jerry Thomas, in the first golden age cocktail movement.

THE PRODUCTION OF COCKTAILS

What are the principles of a balanced cocktail? Learn how to make a perfect cocktail and Audrey Saunders six-point method of assessing cocktails by aroma, flavor, and aftertaste. Study how elements of a cocktail or any type of mixed beverage interact to create balance.

COCKTAIL FAMILIES

Study a cocktail classification system determined by the ratio of cocktail ingredients, glassware, and cocktail preparation method. Improve your recall and learn how to remember drinks as a bartender. Learn favorite cocktails by family, including stirred, sour, fizzy, and more.

THE HISTORY OF BEER

Follow a beer timeline, from Egyptian beer, monastic brewers, to craft breweries. What do hops do in beer, and what is the difference between noble hops and alpha hops? What is the origin of lager, and what is the difference between ales and lagers? Answer your beer questions here.

THE PRODUCTION OF BEER

Study how beer is made, and what makes beer different even though all beer is only four ingredients. Learn how production affects the flavor and appearance of a beer and the taste, texture, and aroma. From malting grain to pasteurization, learn the steps of beer production.

THE STYLES OF BEER

Lager vs. ale beer. What are the popular styles of beer, and how can you distinguish a beer by tasting it? Get tasting notes for beer covering the main styles of beer: light ales, dark ales, wheat beer, pale lagers, and dark lagers. Learn subcategories within each major category of beer.

THE SOS OF HOSTING

Get a sequence of service for a host following the phases of service, from host greeting, seating a guest, taking reservations, section management, to friendly farewell. Learn hostess etiquette tips and the responsibilities of a host. This course provides host/hostess training for front of house staff.

BEST PRACTICES OF HOSTING

How to perfect the art of hosting and how to create memorable experiences for guests. Understand the skills needed for a host, qualities of a good host, and the traits to look for in an ideal host. Learn how to provide individualized service and manage the front of a busy restaurant.

BEVERAGE SALES & SERVICE

This course covers the sales and service of wine, beer, waters, and non-alcoholic drinks. Learn how to pour a perfect beer and how to serve beer to a guest. Study sales techniques and strategies to increase sales. Learn tips to increase beverage sales, tips, and average ticket prices.

WINE SERVICE

Study the basics of wine service and table management. Learn how to present a bottle, introduce wine to guests, open a wine bottle, decant wine, and pour wine. Get tips on storing wine and sales techniques for wine, and learn the best glassware for wine.

JERRY LEVEL III HOSPITALITY MANAGEMENT CERTIFICATE PROGRAM

MODERN BAR OPERATIONS

Understand the factors affecting operational efficiency and the areas of F&B operations, including major equipment, daily and weekly SOPs, finances, risk management, inventory management, and more. Get tools on how to manage hospitality finances, and how to improve operations.

EFFICIENT OPERATIONS

Improve the effectiveness of restaurant operations and become more efficient. Learn about operational areas, including service standards, hygiene, F&B health audits, and safety regulations. Learn how to measure the efficiency of your restaurant with key performance indicators (KPIs).

BEST PRACTICES IN OPERATIONS

Learn the principles of efficient operations in a bar or restaurant. Learn tips on how to keep information organized, improving workflow efficiency, and what to do to maintain and fix malfunctioning equipment, and broken wifi (internet). Use best practices to reduce risk and improve profits.

HOSPITALITY APPLIED

Learn the skills needed for work in the hospitality industry. Learn the Enlightened Model of Hospitality, a framework for delivering exceptional hospitality and unforgettable guest experiences by Danny Meyer. A course covering concepts of service and hospitality for all F&B staff.

HYGIENE AS PREVENTION

Learn basic hygiene for F&B operations and get cleaning checklists for your restaurant. This course covers hygiene standards, the importance of hygiene, personal hygiene, and food hygiene practices and guidelines. Learn tips to manage waste and keep your kitchen clean and pest free.

FOOD SAFETY AND HANDLING

The basics of safe food handling to prevent contamination and prevent food poisoning. Tips on storing food to avoid wastage and contamination, best practices during food preparation, and how to handle food with known allergens. Know what to do if a guest has an allergic reaction.

BEST PRACTICES IN HYGIENE

Learn how to maintain a high standard of hygiene in your restaurant and bar. Complete a hygiene review using a daily cleaning checklist and following hygiene SOPs. Consider how to implement and incentivize hygiene initiatives, including safe and sustainable hygiene practices.

RESPONSIBLE ALCOHOL SERVICE

We all have concerns over-serving alcohol in an F&B establishment. Learn the effects of alcohol on the body, the signs of intoxication, how to refuse service to drunk guests, and how to handle intoxicated guests. In this course, we study the tenets of responsible alcohol service.

SAFE VENUES

This course will help with emergency planning, prevention, and response. Study basic safety standards and tips on dealing with medical emergencies, key aspects of fire safety, basics of safe food handling, safety tips when serving alcohol, and procedures to keep guests safe.

COMPLIANT VENUE OPERATIONS

There is much to do to keep your restaurant in compliance. Here we provide a compliance checklist that offers guidelines to stay in compliance. Learn about restaurant licenses, what to do in the event of an audit, and the basics of fire safety in this F&B compliance training course.

GENERAL DINING ROOM MANAGEMENT

Here we study the organization and setup of a dining room to optimize the floor plan of your venue. Learn basic dining room setup for daily service and tips on managing reservations and tables. Learn common table setup requirements for high touch and casual dining and setup SOPs.

INVENTORY MANAGEMENT

Learn how to manage inventory, from ingredient reception, ingredient preparation, ingredient storage, to stock take. Study inventory management techniques to reduce wastage and maximize restaurant profits. Learn how to setup a POS for better inventory management.

PERSONAL & COMPANY ETHICS

Those with strong personal ethics make better decisions when faced with an ethical dilemma. Ethical companies attract and retain workers who know how to act in a challenging setting. There are many benefits of having company ethics, here we focus on building an ethical business.

ETHICS APPLIED

Learn how to write a code of ethics, mission statement, code of conduct, and set the goals and values of your company following ethical principles. Encourage workers to be more ethical and discourage stereotypes and discrimination in the workplace. Promote an equal opportunity workplace.

THE BASICS OF FOOD & BEVERAGE COSTING

Learn the basics of cost calculation and get a costing template to track F&B costs. Learn the formula for cost of goods sold (COGS), gross profit margin (GPM), and the difference between theoretical cost and real cost. Interpret a financial report and learn tips to maximize profit.

FOOD & BEVERAGE COSTING MANAGEMENT

What are sales, what is costing data, and how to apply costing strategy to F&B menu? Learn how to calculate the cost of goods sold - COGS - and set costing and pricing guidelines for a menu. Learn what is a loss leader and cash cow and get templates to adjust pricing for your menu.

BEST PRACTICES FOR FOOD & BEVERAGE COSTING

Understand how to interpret sales data, how to improve profitability, and steps to calculate profitability. Learn advanced performance metrics, how to critique monthly sales, and common pricing mistakes. Improve your costing strategy to maximize profitability and increase perceived value.

EMOTIONAL INTELLIGENCE

Learn tips for self-management and valuable social skills that will improve your rapport with colleagues and customers. Learn skills to increase self-awareness, self-regulation, self-motivation, and social awareness. Practice relaxation techniques and how to control work stress.

GENERATIONAL AWARENESS

Each generation comes with a unique background, characteristics, and work style shaped by the events that occurred in adolescence. Study generation gaps and the opportunities and challenges age present in the workplace. Learn tips to create an inclusive environment for all ages.

ANTI HARASSMENT TRAINING

What is workplace harassment? Learn what to do if you are a victim of harassment. Learn how to identify harassment and how to stop harassment. Learn what to do when accused of workplace harassment. Define retaliation. Protect yourself and others from harassment.

PRIVACY & SECURITY BASICS

How can you protect a customer's private information? Learn what data can be shared and what data is considered private. Learn data protection best practices and the laws around data sharing. Keep your private information secure with helpful tips to prevent a breach of data.

THE TENETS OF SUSTAINABILITY

What are the ten core tenets of sustainability? Learn how to operate a more sustainable F&B restaurant. Apply the three R's - reuse, reduce, recycle - in your restaurant. Decrease water consumption and carbon footprint by making small changes to your F&B operations.

APPLIED SUSTAINABILITY

What are the various approaches to sustainability being used in f&b today? Discuss upcycling organic waste, bio cleaners, water conservation, ethical sourcing, and sustainable thinking across nine operational areas. Featuring Potato Head, Native, and Nikoi Island f&b programs.

LEADERSHIP IN THE MODERN BAR

What is leadership, and how to be a good leader and manager for your team? Learn the qualities of leadership, the mindset of good leaders, and improve your leadership and management at work. Learn the difference between management and leadership in a restaurant.

THE FIVE LEVELS OF LEADERSHIP

Learn important leadership skills for workplace success, following the Five Levels of Leadership Theory by Jim Collins. Learn different types of leadership skills and steps to maximize your potential. Assess your leadership skills and brainstorm ways to improve your leadership.

LEADERSHIP APPLIED

Conduct a 360 self-assessment with your coworkers to assess your strengths and weaknesses as a leader and manager. Learn tips on how to practice self-reflection and apply leadership principles in your job role. Improve your management techniques and create a positive team culture.

HOSTING EVENTS

Your go-to guide for events hosting at a bar or restaurant. Events can improve your margins and stimulate business in slow times and off-peak hours. Get the tools you need to start an events business at your restaurant or bar. Get an events checklist and learn event SOPs to prepare your team.

JERRY LEVEL IV BEVERAGE MANAGEMENT CERTIFICATE PROGRAM

FIRST GOLDEN AGE

Beverage appreciation training for all front of house F&B staff - learn the history of the First Golden Age of beverage. Make connections to time and place and improve your menu messaging and menu selection. Follow a beverage history timeline featuring different types of beverages.

THE DARK AGE

A time between Prohibition and the cocktail renaissance, the Dark Age is when pre-packaged ingredients, mass production, and the industrialization of beverage became the norm. Learn the factors that led to a decrease in craft beverage as you follow a beverage history timeline.

SECOND GOLDEN AGE

We are now working in a Second Golden Age of fine drinking, when craft ingredients, advancements in food science and brands of artisanal spirits, beer, soda, and coffee are now fast-growing. Learn about current trends in beverage and be inspired to improve your beverage menu offerings.

THE BEST PRACTICES OF BARTENDERS

What are the qualities of a great bartender? This course covers bartender responsibilities and basic bartending knowledge that will help bartenders work more efficiently and improve the guest experience. Your go-to bartender training guide, with tips on how to improve bartending skills.

THE HISTORY OF VODKA

Follow a brief history of vodka. Learn who first invented vodka and the difference between Polish and Russian vodka. Follow the evolution of vodka. Understand why vodka is filtered and what differentiates premium vodka from others. Improve your vodka knowledge with this course.

THE PRODUCTION OF VODKA

Study how vodka is made and what are the main ingredients in vodka. Learn about the most common vodka additives, why additives are used, and how additives influence the flavor of vodka. Identify how vodka is distilled, with a column still with (usually) a rectification column.

THE STYLES OF VODKA

Learn about the different styles of vodka, and the vodka categories of straight vodka, flavored vodka, and overproof vodka. Learn what labeling terms are most common and why they are important. Learn how vodka the most popular vodka cocktails and how to make them.

THE HISTORY OF GIN

What is gin, and what makes it unique from other juniper flavored spirits? Learn the origin of gin, what is genever, and the evolution of gin, from bathtub gin to London dry gin, times of intense popularity, and ill repute. Follow a timeline of gin in this course to the gin craze of today.

THE PRODUCTION OF GIN

Study how gin is made and the standard labeling terms, distilled gin, London gin, and compound gin. Learn the classic botanical blend and how flavor is extracted using infusion, maceration, and cold compounding. Apply knowledge from this course to improve your gin selection.

THE STYLES OF GIN

Learn the gin styles, including navy strength gin, London dry gin, Plymouth gin, aged gin, native gin, nano-gin, old tom gin, and more. Describe the flavor profile gin by its style and learn how to choose the right gin for a cocktail. Learn why gin is the fastest growing white spirit.

THE HISTORY OF AGAVE SPIRITS

Agave spirits hold great cultural significance for the people of Central America. This course is a study of the origin of agave spirits, how tequila developed as a sub-category of mezcal, and how the regulation of agave spirits has helped drive commercialization of native Mexican spirits.

THE PRODUCTION OF AGAVE SPIRITS

What is agave, and how are agave spirits made? Follow the production process from harvesting, cooking, juice extraction, fermentation, distillation, and sometimes aging. Learn how different methods of production influence the flavor of tequila and mezcal.

THE STYLE OF AGAVE SPIRITS

There are many styles of agave with different flavor profiles and made using different agave varieties. In this course, we cover the difference between agave and tequila, the various classifications, and lesser-known styles of native Mexican spirits like pechuga, sotol, raicilla, and bacanora.

THE HISTORY OF SUGARCANE SPIRITS

Follow a history of rum and other sugarcane spirits, including rhum agricole, cachaça, and arrack. Learn how rum was the first American spirit, why it was replaced by whiskey, and how it led a movement of escapism that is tiki. Follow the evolution of rum in this course.

THE PRODUCTION OF SUGARCANE SPIRITS

Some rum is made for sipping while others provide the perfect base for a cocktail. Some rums are heavy of hogo and add powerful aromatics as a top note. Learn how sugarcane spirits are made, how flavor is developed, and what factors influence the quality and style of sugarcane spirits.

THE STYLES OF SUGARCANE SPIRITS

Learn about the different styles of sugarcane spirits and types of rum, including light rum, gold rum, dark rum, overproof rum, and flavored or spiced rum. Learn about the major rum producing islands and the flavor profiles of Jamaican rum, Spanish rum, French-style rum, and cachaça.

THE STYLES OF WHISK(E)Y

Study the different styles of whiskey and types of grain that create unique and regional styles. Learn the styles of Irish whiskey, North American whisk(e)y styles, Scotch, bourbon, rye, single malt, straight whisk(e)y, and more. Learn the flavor profile and popular whisk(e)y cocktails.

THE STYLES OF NORTH AMERICAN WHISK(E)Y

Study the different North American whiskey styles, including bourbon, rye, Tennessee whiskey, and Canadian whisky. Learn the difference between Scotch, bourbon, and rye. Understand the legal terms for North American whiskey, and how to read a whiskey label.

THE STYLES OF IRISH-SCOTTISH WHISKY

Study the different styles of whiskey made in Scotland and Ireland, including single malt Scotch, single grain Scotch whisky, blended malt Scotch, blended grain Scotch whisky, blended Scotch whisky, blended Irish whiskey, pure pot still Irish whiskey, and single malt Irish whiskey.

THE HISTORY OF WINE

Get a history of wine timeline, learn about historical wineries and wine around the world. Study Mediterranean and Western European vine cultivation and learn the difference between new world and old world wine. Understand the 100 point wine rating system and winemaking laws.

GROWING GRAPES

Learn about different grape varietals, different methods of growing grapes (including organic wine), grapevine diseases, and how the vineyard's soil affects the flavor of a wine. Understand how acidity, flesh color, and skin thickness of grapes affects the taste of a wine

WINEMAKING BASICS

How is a red wine made, and how is a white wine made? Study the winemaking process of red wine, white wine, rosé, sparkling wine, sweet wine. Learn about Bordeaux, Cabernet Sauvignon, Cava, Champagne, Riesling, Pinot Grigio, Pinot Noir, Sauvignon Blanc, Syrah, and Zinfandel.

INTRODUCTION TO COFFEE

Learn how to identify a quality coffee, the differences between coffee from different countries, and coffee types (the difference between arabica and robusta). Learn about coffee roasts, coffee flavors, coffee varieties, coffee washing, and commercial vs. specialty coffee.

COFFEE PRODUCTION

Learn how to make great coffee, from brew ratio, to grind size, find out how to make coffee using the pour-over coffee technique, French press, siphon method, and tips for making espresso. Learn how to tamp and how to pull espresso. Make better coffee in this 30-minute course.

COFFEE BEVERAGES

What are the most popular styles of coffee: cappuccino, piccolo, flat white, macchiato, latte, americano and long black? Learn how to make coffee beverages and how to steam milk, taking into account different types of milk used for steaming. A coffee course for baristas and servers.

THE BASICS OF BEVERAGE RETAIL

Learn the basics of beverage sales, including three main alcohol sold by beverage retailer - beer, wine, and spirits. Learn how to make better recommendations based on budget, beverage category, and intended use. Learn how to sell, make better sales, and run a retail store.

BEVERAGE RETAIL MANAGEMENT

Learn the management of daily beverage retail sales. Learn tips for bundling products, special offerings, discounts, and more. Learn how to manage back-of-house inventory, select your product mix, create retail lists, and efficiently run your retail beverage space.

THE BEST PRACTICES OF BEVERAGE RETAIL

Learn how beverage retail to trade, and wholesale beverage sales differ. Learn the most important practices for retail, and what retail experience skills you need. Make better recommendations to customers and learn retail best practices, including product placement, marketing, and more.

JERRY LEVEL V ADVANCED F&B MANAGEMENT CERTIFICATE PROGRAM

SPIRITS TASTING TECHNIQUE

Learn how to taste spirits and how to set up a tasting experience for your guests. Conduct spirits tasting, and the art of selecting a flight of spirits. Learn about tasting order, the four S's of tasting, and the best glassware for tasting spirits. Download a tasting chart and more.

WINE TASTING TECHNIQUE

Learn tips on how to recommend wines, wine tasting techniques, and wine descriptors. This course covers the basics of smell and taste, the concept of balance, and the basics of presenting wine to your guests. Learn about nosing wine, tasting wine, and wine glassware.

THE STYLE OF BRANDY

What are the types of brandy, how brandy is made, and the brandy producing countries? Learn about grape-based brandies, Cognac, Pisco, and Armagnac. Learn about apple and pear brandies, applejack, and Calvados, stone fruit, and berry brandies and their uses.

THE STYLE OF GRAPE BRANDY

Your go-to guide for grape brandy including Cognac, Armagnac, and Pisco. Learn the styles of brandy made from wine, how brandies are aged, and brandy age statements. Learn about vintages, blending, grape varietals, and major producing countries and regions.

THE STYLE OF APPLE & PEAR BRANDY

Learn about the different apple and pear brandy styles, including Calvados, Poire Williams, applejack, and American apple brandy. Learn how apple and pear brandies are made, what kind of apples and pears make the best brandy, and best uses for apple and pear brandy in the bar.

THE HISTORY OF AMERICAN WHISKEY

Follow the history of American whiskey, from the Whiskey Rebellion, Prohibition to the whiskey revival. Understand how American rye, Tennessee whiskey, bourbon, and Canadian whisky differ from Scotch and Irish whisk(e)ys and how they evolved from European whisk(e)y.

THE PRODUCTION OF AMERICAN WHISKEY

What is American whiskey made of? American whisk(e)y uses a mashbill of rye or corn, unlike Irish and Scottish whisk(e)y that is made predominantly with barley. Learn about the production of American whiskey and the factors that influence the flavor of the whiskey.

THE STYLES OF AMERICAN WHISKEY

Understand a bottle label, from straight whiskey, blended whiskey, cask strength, Lincoln county process, and to cask finishing. Learn the most popular styles, whiskey cocktails, and flavor profiles of bourbon whiskey, rye whiskey, corn whiskey, Canadian whisky, and Tennessee whiskey.

THE HISTORY OF SCOTCH WHISKY

What is Scotch whisky and why is it spelled with a y? Follow a timeline of Scotch's history, learn about historical Scotch Distilleries, and how Scotch came to become a luxury spirit from humble roots. Learn the Scotch producing regions, Campbeltown, Highland, Lowland, Islay, and Speyside.

THE PRODUCTION OF SCOTCH WHISKY

Scotch whisky is one of the most highly regulated spirits in the world. Learn how Scotch is made and the requirements set by the Scotch Whisky Association (SWA) from the malting process, peating, Scotch whisky distillation, whisky maturation, and Scotch's bottling.

THE STYLES OF SCOTCH WHISKY

What makes one Scotch different from another? Learn the flavor profile of Scotch whisky made in different regions, including the differences between Highland and Lowland Scotch. Learn about single malt Scotch, blended Scotch, grain whiskey, and Scotch styles on the back bar.

GENEVER FOR EXPERTS

What is genever, and how is genever made? Learn the difference between gin vs. genever. Learn the history of genever, from a base of maltwine to jonge genever, the Netherland's most popular spirit. Get genever cocktails both classic and new and learn why genever is making a comeback.

THE HISTORY OF COGNAC

What is Cognac? In this course, you will study the origin of Cognac, famous Cognac Houses, the six crus of Cognac, Cognac regulations, and the AOC (Controlled Appellation of Origin) that protects and governs the production of Cognac.

THE PRODUCTION OF COGNAC

Learn Cognac grape varietals, including Ugni Blanc, Colombard, Folle Blanche, Montils, Sémillon, Folignan Sélect, Jurançon Blanc, and Meslier St-François and the differences between Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires.

THE STYLES OF COGNAC

Study the regions of Cognac, the Charentaise distillation method, and the types of Cognac, Cognac Pale, Fine Cognac, Very Special (VS), Very Superior Old Pale (VSOP), Napoléon, Extra Old (XO), Extra Extra Old (XXO), Vintage Cognac, Extra, Vieux, Hors d'Age and Vieille Réserve.

THE STYLES OF HERBAL LIQUEURS

What are the different styles of herbal liqueurs and how can you use herbal liqueurs in the bar? Learn how to use Anisette, Pastis, Sambuca, alpine liqueurs like Chartreuse, Fernet, Gentian and Génépi, bitters and other liqueurs like saffron liqueurs, mint liqueurs, and rue liqueurs.

THE STYLES OF FRUITS AND OTHER LIQUEURS

Learn about fruit liqueurs (triple sec, curaçao, falernum, limoncello, citrus cordials, maraschino), floral liqueurs (elderflower, crème de violette, citrus blossom), nut liqueurs (crème de noyaux, Amaretto), and seed & pod liqueurs (coffee liqueur, cacao liqueur, vanilla liqueur).

ATTRACTING HOSPITALITY TALENT

How to write a job description, attract candidates, and retain talent. Learn recruitment strategies for a restaurant job opening from HR professionals. Improve your hiring techniques with simple tips that managers can follow. Learn what to look for in a resume and more.

INTERVIEWING TECHNIQUE

Learn interviewing techniques, a list of interview questions, how to review and write a resume, and tips for hiring the right person for the job. Here we focus on group interviews, phone interviews, the hiring process, and how to prepare for the first day of work.

BEST PRACTICES WITH NEW HIRES

Best practices for welcoming and training new hires, how to plan a calendar for open positions, hiring process steps, recruiting process timeline, hiring process checklist, employee onboarding process, onboarding new hires guide, and the importance of onboarding.

GETTING TO KNOW YOUR GUESTS

Rapport is a cornerstone of extraordinary hospitality. Here we learn the keys to build rapport and how to keep guests coming back to your restaurant. Learn how to create guest profiles, effective communication, interpersonal skills, and build rapport with guests.

BEST PRACTICES IN BUILDING RAPPORT

What are the best practices to build rapport? Improve your greeting technique and create a more welcoming guest experience. Learn how to build rapport at first contact and maintain positive rapport in difficult situations. Your go-to guide to building rapport with guests.

THE IMPORTANCE OF RAPPORT

Learn thoughtful questions to interact and welcome guests to your bar or restaurant. Learn tips for engaging with guests without being overbearing. Learn small talk to keep the conversation going and exit strategies. Establish good rapport with guest for better business.

ETHICS IN THE MODERN BAR

Does your restaurant or company have a code of ethics? Ethical businesses that apply the five universal ethics of hospitality are more likely to succeed. Navigate ethical grey areas and how ethics can help you establish a positive culture that will keep guests happy.

UNDERSTANDING DIVERSITY

Diversity training for F&B. Learn how to avoid discrimination, stereotypes, and how to create a positive culture at work. Learn the benefits of hiring a diverse team, such as increased guest happiness and better problem solving. Encourage and promote a harmony at work.

JERRY COCKTAIL LIBRARY & BEVERAGE DATABASE

COCKTAIL LIBRARY

20th Century Cocktail Adonis Cocktail Americano Aperol Spritz Aviation Bamboo Bee's Knees Bijou Blood & Sand Bobby Burns Boulevardier Bourbon Smash Bramble Breakfast Martini Bronx Brooklyn Caipirinha Daiquiri Dark and Stormy Espresso Martini French 75 Gibson La Paloma Last Word Long Island Tea Mai Tai Manhattan Margarita Martinez Martini Dry Martini (Dirty) Mint Julep Mojito Moscow Mule Negroni Old Fashioned Pisco Sour Queens Park Swizzle Ramos Gin Fizz Rob Roy Singapore Sling Tom Collins Whiskey Sour El Presidente Gimlet Hanky Panky Pina Colada Sidecar Bloody Mary Between The Sheets Brandy Alexander Brandy Crusta Charlie Chaplin Chrysanthenmum Clover Club Cuba Libre Corpse Reviver No.2 East India El Diablo Fogcutter Grasshopper Harvard Hot Toddy Hotel Nacional Special Jack Rose Mary Pickford Painkiller Sazerac Southside Vesper Tommy's Margarita Tuxedo Remember the Maine Scofflaw Vieux Carre White Russian French Martini Batida White Lady Pegu Club Fish House Punch Genever Daisy Collins Genever Martinez Improved Holland Gin Cocktail Kopstoot Kir Royal Applejack Rabbit Cosmopolitan Rusty Nail Algonquin Bellini Airmail New Amsterdam

BEVERAGE DATABASE

Amaro Averna Amaro Montenegro Amaro Nonino Amaro Ramazzotti Aperol Becherovka Benedictine Campari Cedilla Acai Liqueur Chartreuse 1605 "Liqueur d'Elixir" Chartreuse 9Eme Centenaire Chartreuse Elixir Vegetal Chartreuse Genepi Chartreuse Gentiane Chartreuse M.O.F Chartreuse Yellow Cointreau Cynar Drambuie Ferrand Dry Curacao Grand Marnier Hum Botanical Spirit June Fleur de Vigne Liqueur Kringle Cream Luxardo Amaretto di Saschira Luxardo Angioletto Hazelnut Liqueur Luxardo Espresso Liqueur Luxardo Limoncello Luxardo Maraschino Liqueur Luxardo Sambuca Dei Cesari Luxardo Sangue Morlacco Cherry Brandy Luxardo Triplum Triple Sec Mathilde Cassis Liqueur Mathilde Framboise Liqueur Mathilde Peche Liqueur Picon Amer Picon Biere Picon Biere A L'Orange Pimm's No.1 Sipsmith Summercup St. George NOLA Coffee Liqueur St. George Raspberry Liqueur St. George Spiced Pear Liqueur St. Germain Elderflower Liqueur Suze Gentiane Tempus Fugit Crème de Cacao Tempus Fugit Crème de Menthe Tempus Fugit Crème de Noyaux Tempus Fugit Duplais Swiss Absinthe Blanche Mozart Dry Chocolate Liqueur Carpano Antica Vermouth Cocchi Vermouth di Torino Cocchi Vermouth Amaro Cocchi Americano Bianco Cocchi Americano Rosa Cocchi Barolo Chinato La Quintinye Vermouth Royal Blanc La Quintinye Vermouth Royal Extra Dry La Quintinye Vermouth Royal Rouge Mancino Bianco Ambrato Vermouth Mancino Chinato Vermouth Mancino Rosso Amaranto Vermouth Mancino Secco Vermouth Mancino Vecchio Barricato Vermouth Tempus Fugit Kina L'Aero D'Or Death's White Whisky High West Campfire High West Silver OMG Pure Rye White Whiskey High West Silver Western Oat Whiskey High West Son Bourye High West Yippee-Ki-Yay Rye Whiskey Ransom The Emerald 1865 Whiskey Michter's US1 American Whiskey Michter's US1 Sour Mash Whiskey Cyrus Noble Bourbon Ezra Brooks Single Barrel Bourbon Four Roses Single Barrel Bourbon Four Roses Small Batch Bourbon High West American Prairie Bourbon High West American Prairie Reserve Bourbon Jefferson's Ocean Bourbon Jefferson's Reserve Bourbon Jefferson's Standard Bourbon Johnny Drum Private Stock Bourbon Maker's Mark Bourbon Michter's 10 Year Bourbon Michter's US1 Small Batch Bourbon Rebel Yell Kentucky Straight Bourbon Rebel Yell Small Batch Reserve Bourbon Willet Family Estate "Proof Private Cask" 20 year Bourbon Willet Pot Still Reserve Bourbon Compass Box Asyla Blended Scotch Compass Box Great King St. Blended Scotch Compass Box Hedonism Blended Scotch Compass Box The Peat Monster Blended Scotch Compass Box The Spice Tree Blended Scotch High West Double Rye High West Rendezvous Rye Michter's 10 Year Rye Michter's Single Barrel Rye Rebel Yell Small Batch Rye Willet 2 Year Small Batch Cask Strength Rye Willet 6 Year Single Barrel Cask Strength Rye Willet 7 Year Single Barrel Cask Strength Rye Willet 8 Year Single Barrel Cask Strength Rye Willet XCF 7 Year Cask Strength Rye Butterfly Boston 1902 Absinthe St. George Absinthe Verte Tempus Fugit Absinthe Mansinthe Tempus Fugit Duplais Swiss Absinthe Blanche Tempus Fugit Duplais Swiss Absinthe Verte Brooklyn Gin Citadelle Original Gin Citadelle Reserve Gin Farmer's Gin Fords Gin G'Vine Floraison Gin G'Vine Nouaison Gin Hendrick's Gin Ransom Old Tom Gin Sipsmith London Dry Gin Sipsmith Sloe Gin Sipsmith VJOP Gin St. George Botanivore Gin St. George Dry Rye Gin St. George Terroir Gin Tanqueray Gin Tanqueray Ten Gin Monkey 47 Gin Aylesbury Duck Vodka Belvedere Vodka Boyd & Blair 151 High West 7000' Vodka Ransom's The Vodka Sipsmith Damson Vodka St. George All Purpose Vodka St. George California Citrus Vodka St. George Chile Vodka Cana Brava Rum Diplomatico Ambassador Selection Rum Diplomatico Blanco Reserve Rum Diplomatico Mantuano Rum Diplomatico Planas Rum Diplomatico Reserva Exclusiva Rum Diplomatico Reserva Rum Diplomatico Single Vintage 2004 Rum El Dorado 12 Year Rum El Dorado 15 Year Rum Koko Kanu Rum Plantation 3 Stars White Rum Plantation Barbados 2001 Single Island Rum Plantation Grande Reserve 5 Year Rum Plantation Guyana 2005 Single Island Rum Plantation Jamaica 2001 Single Island Rum Plantation O.F.T.D Rum Plantation Original Dark Rum Plantation Panama 2004 Single Island Rum Plantation Pineapple Stiggin's Fancy Rum Plantation "Proof Private Cask" Belize XO Rum Plantation "Proof Private Cask" Panama 8 Year Rum Plantation "Proof Private Cask" Trinidad 25 Year Rum Plantation St Lucia 2003 Single Island Rum Plantation XO 20th Anniversary Rum Leblon Cachaca Leblon Reserve Especial Cachaca Yaguara Cachaca Blue Encanto Grand & Noble Pisco Encanto Reserve Moscatel Pisco Encanto Reserve Quebranta Pisco Alipus San Andres Blanco Mezcal Alipus San Juan del Rio Blanco Mezcal Alipus San Luis Blanco Mezcal Artenom 1146 Anejo Tequila Artenom 1414 Reposado Tequila Cimarron Blanco Tequila Don Amado Anejo Mezcal Don Fulano Blanco Don Fulano Blanco Fuerte Don Fulano Imperial Don Fulano Reposado Fuenteseca 12 Year Tequila Fuenteseca 18 Year Tequila Fuenteseca 7 Year Tequila Fuenteseca 9 Year Tequila La Venenosa Raicilla Costa Los Danzantes Anejo Mezcal Los Danzantes Joven Mezcal Los Danzantes Reposado Mezcal Mezcal Derrumbes Michoacan Mezcal Derrumbes Oaxaca Mezcal Derrumbes San Luis Patron Anejo Tequila Patron Blanco Tequila Patron Reposado Tequila Patron XO Coffee Liqueur Purasangre Blanco Tequila Purasangre Extra Anejo Tequila Purasangre Reposado Tequila Tequila Cabeza Laird's 100 Proof Applejack Laird's 80 Proof Applejack Laird's Jersey Lightning White Apple Brandy Luxardo Albiocca Apricot Brandy St. George California Reseve Apple Brandy Cerbois VSOP Armagnac Cerbois XO Armagnac Pierre Ferrand Abel 45 Year Cognac Pierre Ferrand Original 1840 Cognac Pierre Ferrand Reserve 20 Year Cognac Pierre Ferrand Selection de Anges 30 year Cognac East Imperial Burma Tonic East Imperial Grapefruit Tonic East Imperial Mombasa Ginger Beer East Imperial Old World Tonic East Imperial Soda Water East Imperial Thai Dry Ginger Ale East Imperial Yuzu Tonic Fee Brothers Aztec Chocolate Bitters Fee Brothers Black Walnut Bitters Fee Brothers Cardamom Bitters Fee Brothers Celery Bitters Fee Brothers Cherry Bitters Fee Brothers Cranberry Bitters Fee Brothers Gin Barrel Aged Orange Bitters Fee Brothers Lemon Bitters Fee Brothers Mint Bitters Fee Brothers Old Fashion Bitters Fee Brothers Orange Bitters Fee Brothers Peach Bitters Fee Brothers Rhubarb Bitters Fee Brothers Whiskey Aged Bitters Fernet Branca Foro Amaro Regan's Orange Bitters Rinomato Scrappy's Aromatic Bitters Scrappy's Black Lemon Bitters Scrappy's Cardamom Bitters Scrappy's Celery Bitters Scrappy's Chocolate Biters Scrappy's Firewater Tincture Scrappy's Grapefruit Bitters Scrappy's Lavender Bitters Scrappy's Lime Bitters Scrappy's Orange Bitters Scrappy's Orleans Bitters Tempus Fugit Fernet Angelico Tempus Fugit Gran Classico Cocchi Brachetto Cocchi Brut
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