G.U.E.S.T© Program | INTRODUCTION V1.4

Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS

ON-BOARD SUPER YACHTS

Specifications, Learning Outcomes and Assessment Criteria for:

GUEST Introduction Wine, Bartending & Mixology Module | Unit 03

Includes: G.U.E.S.T Program Progression Chart Specifications for GUEST Introduction Wine,

Bartending & Mixology Module Qualification Assessment Provision Student Assessment Record

Leading to a G.U.E.S.T Certificate of Competence V14

Page 1 of 6

G.U.E.S.T© Program | Introduction

G.U.E.S.T Program Progression Chart

G.U.E.S.T Program Progression Chart

*GUEST Advanced Wine Appreciation

Module 1 is a 1-day course - recognised

equivalent courses include: WSET Level 1, International Wine Guild

Level 1, EIS Level 1 etc. ** GUEST Advanced Wine Appreciation

Module 2 is a 3-day course - recognised

equivalent courses include: WSET level 2,

International Wine guide level 2, EIS Level

2 etc. ** *The prerequisite for Medical Care

aboard Ship STCW (A-VI/4-2) is the

Medical First Aid STCW (A-VI/4-1)

**** Some STCW HELM (O) courses

would be accepted. Please check with

GUEST Administration for approved

Training Providers

Page 2 of 6

G.U.E.S.T© Program | Introduction

Unit 03 GUEST Introduction Wine, Bartending & Mixology Module

Course Duration The guided learning hours set out for this training must be delivered as a full time course of at least 8 hours,

over a minimum of 1 days.

On successful achievement of the desired standard of competence the Training Provider should issue a

certificate to the student.

Entry Standards Age limit for attending the GUEST© Program is strictly 18years old or over. All courses will be taught in the International Maritime language, English; therefore all students MUST

have a good knowledge of verbal and written English.

Targeted learning aims.

On completion of the

training, students will

have sufficient

knowledge and

understanding to

enable them to meet

the Learning

outcomes.

Will learn factual knowledge of the basics of the world of wine

Will understand the basics of regions and grapes of the world relevant to the yachting industry

Will understand the basic principles of professional wine service

Will understands correct wine storage on-board a yacht

Will have a basic understanding of how to identify the main spirits and recognize the classic service for

spirits

Will learn a basic understanding of how to recognise and use the required tools for cocktail making

Will learn a basic understanding of how to the methods used to prepare cocktails

Assessment

process: Assessment Criteria is achieved through the assessment process of practical demonstrations by applying skills, supported by Assessments through either written exam, discussion testing or assignment testing.

Materials and

Equipment

required

Whiteboard or Flipchart and markers

Pen and paper

TV/screen/projector

4 basic wines

Suitable and relevant glassware for each students

Food of choice for matching activity – food can be simple olives / cheeses etc.

Water

Ice/ Ice Bucket and Tongs

Decoration: straws / decorative sticks/ swizzle sticks etc.

A spirit [clear] for blending a main cocktail for the practical element.

Fruit Juices / Fruits / Mint leaves / relevant accompaniments such as soda / syrups / bitters etc.

Cocktail tools:

Cocktail Shaker / Cocktail Strainer / Jigger (measure) / Bar Spoon / Muddler / Zester (citrus juicer) / Bar Knife / Peeler / Bar Mat / Bottle & Can Opener / Corkscrew / Cutting Board / Bar Towels.

Trainer qualifications

Hold an appropriate qualification in instructional techniques or knowledge, and proven experience of

instructing.

Have training qualifications higher than the level being taught.

Fully understand the specific objectives of the training.

Hold a Food Safety level 2 certificate

Risk Assessment It is the responsibility of

the TP to provide a risk

assessment specific for

each course.

Fire exits to be identified

Handling knives

Handling glassware

Use of cleaning products / chemicals

Page 3 of 6

G.U.E.S.T© Program | Introduction

Unit 03 GUEST Introduction Wine, Bartending & Mixology Module

All Highlighted criteria must be practically assessed as competent

Learning Outcomes Assessment Criteria Assessment Criteria

1. Introduction to the

world of wine

Understand the basics of

the world of wine

1.1 Comparative Tasting of four wines in

order to compare different styles of

wines produced around the world

1.2 Demonstrate wine tasting techniques

1.3 State the wine-making basics.

1.4 Demonstrate Food and wine matching

activity.

Minimum Coverage: of four wines with four samples of food

1.5 Identify why wines may become faulty wines and how to deal with this as part of service

2. Regions and grapes of

the world relevant to the

yacht industry

Understand the basics of

regions and grapes of the

world relevant to the

yachting industry

2.1 Identify the basic characteristic following

Grapes varieties:

Chardonnay

Sauvignon Blanc

Cabernet

Pinot Noir Syrah

Merlot

2.2 Be able to identify the following wine Regions;

France-Champagne, Bordeaux, Bourgogne, Loire, Provence

Italy-Tuscany, Piemonte

Spain-Rioja

Explain main difference between New World wines and Old World. Including wine making techniques

Present main regions of wine production in new world, relevant to the yacht industry; California, Australia, South Africa, South America and New Zealand

3. Wine Service & Storage

Understand the basic

principles of professional

wine service

Understand correct Wine

storage on-board a yacht

3.1 Demonstrate how to prepare for wine service;

Correct glassware

waiters friend

wine temperature and use of coolers/ice buckets

3.2 Demonstrate how to present a bottle of wine at the table

3.3 Demonstrate the correct opening and tasting of

wine at the table

3.4 State the correct storage of wine:

Conditions for correct wine storage area

Storage in the fridge ready for service

4. Spirits

A basic understanding of

how identify the main

spirits and recognize the

classic service for spirits.

4.1 Identify the main Fortified & Aromatized wines and their characteristics

Sherry

Port

Madeira Vermouth

4.2 Demonstrate the classic service for spirits and those with mixers:

Gin/Tonic Single Malt

Rum/Coke

4.3 Identify main spirit styles and what they are made of:

Vodka

Cognac Tequila

Gin

Whiskey

5. Cocktails

A basic understanding of

how recognise the tools

used for cocktail making

Understand methods used

to prepare cocktails

5.1 Identify the correct terminology and use

for the tools used for cocktail making.

5.2 Demonstrate preparation and service of

basic cocktails using the following techniques:

Blending

Shaking

Layering

Pouring

5.3 Discuss and identify the basic elements of a great drink:

Appearance

Character

Presentation

Flavour Aroma

Taste

Texture

Balance

Page 4 of 6

G.U.E.S.T© Program | Introduction

STUDENT ASSESSMENT RECORD SHEET Learning Outcomes Statements provide the

measurable evidence of the expected knowledge, understanding, application, competencies and attitudes of the

subjects the students have covered specific to the GUEST Program level.

Programme: GUEST Introduction Level 1

Students name (FULL name of the student)

Course Title: GUEST Introduction Wine, Bartending & Mixology Module | Unit 03

Approved Trainer (s) name (All trainer (s) teaching this unit)

Student Learning Outcomes: Students will be able to: Please tick when the student has achieved this learning outcome:

Understand the basics of the world of wine

Understand the basics of regions and grapes of the world relevant to the yachting industry

Understand the basic principles of professional wine service

Understand correct Wine storage on-board a yacht

Identify the main spirits and recognize the classic service for spirits

Recognise and use the required tools for cocktail making

Understand the methods used to prepare cocktails

Course GLH

The guided learning hours set out for this training must be delivered as a full time course of at least 24 hours, over a minimum of 3 days.

Course start / end date:

From: To:

Mandatory Practical Learning Outcomes Applying skills: demonstrate, implement, perform

Subject Guideline Reference

Standard achieved? (Yes / No)

Assessment comments (if required)

1. Introduction to Wine 1.4, 1.5

3. Wine Service & Storage 3.1, 3.2,

3.3

4. Spirits | Classic Spirits & Mixers 4.2

5. Cocktails | Preparation & Service Techniques 5.2

Learning Outcome / Criteria (This is in the form of either a Written Exam (WE), Discussion Testing (DT) or Assignment Testing (AT).

Method (WE, DT,

AT)

Subject Guideline Reference

Standard achieved? (Yes / No)

Assessment comments (if required)

1. Introduction to Wine: Understand the basics of the world of wine

1.1 – 1.3

2. Regions & Grapes of the world 2.1 – 2.2

3. Wine Service & Storage 3.4

4. Spirits | Ability to identify the main spirits & classic service

4.1 – 4.3

5. Cocktails | Ability to recognise cocktail tools and methods of preparation

5.1 & 5.3

Trainer Feedback on Assessment:

Student Feedback on Assessment:

Trainers signature:

Date:

Student signature:

Date:

Page 5 of 6

G.U.E.S.T© Program | Introduction Re-assessment authorisation by Lead Trainer: Yes/ No

For any Student that does not meet the above requirements, a re-assessment can be completed if authorised by the Lead Trainer. Only one resubmission is possible per assessment providing the trainer considers that the Student will be able to provide improved evidence without further guidance. This will need to be determined at the time of the assessment.