Wine, Bar & Mixology Essentials

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 03; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.

Free

INT-BAR-1 · Wine Fundamentals

4 lessons

INT-BAR-1.1 Wine from Grape to Glass Practice in examiner →

INT-BAR-1.1.1

Wine and the Bar Onboard: What the Job Demands

Introduces bar and cellar work onboard — repeat guests, finite duty-free stock, a bar that moves, and responsible service — and explains, for context only, how the IAMI-governed GUEST framework covers basic wine and bar work. xplor is not an approved provider and awards no certificate.

INT-BAR-1.1.2

How Wine Is Made: Still, Sparkling and Fortified

Covers fermentation and the choices that create white, red, rosé, sparkling and fortified wines, including traditional versus tank method sparkling and sparkling sweetness levels.

INT-BAR-1.2 Grapes, Regions and Tasting Practice in examiner →

INT-BAR-1.2.1

Grape Varieties, Key Regions and Reading the Label

Introduces the major grape varieties and their flavour profiles, the key Old World and New World regions, and how to read a wine label including vintage and appellation systems.

INT-BAR-1.2.2

Structured Tasting: Appearance, Nose and Palate

Teaches the structured tasting method — appearance, nose and palate — and the five structural elements of sweetness, acidity, tannin, alcohol and body used to judge balance and describe wine to guests.

INT-BAR-2 · Wine Service

4 lessons

INT-BAR-2.1 Serving Wine Practice in examiner →

INT-BAR-2.1.1

Serving Temperature, Glassware and Presenting the Bottle

Sets out serving temperatures by wine style, the correct glassware, and the sequence for presenting the bottle, carrying out the host taste-check and pouring correct quantities.

INT-BAR-2.1.2

Opening Still Wine, Decanting and Champagne Service

Step-by-step technique for opening still wine with a waiter's friend, when and how to decant for sediment versus aeration, and safe Champagne and sparkling wine service.

INT-BAR-2.2 Faults, Pairing and the Cellar Practice in examiner →

INT-BAR-2.2.1

Wine Faults and Handling a Faulted Bottle

Identifies the main wine faults — TCA cork taint, oxidation, reduction, heat damage, refermentation and volatile acidity — and gives the discreet procedure for replacing a faulted bottle in front of guests.

INT-BAR-2.2.2

Pairing, Preservation and Cellar Management

Covers food-and-wine pairing principles based on structure and weight, methods for preserving open bottles, and cellar/wine-fridge management including storage conditions, inventory and stock rotation onboard.

INT-BAR-3 · Spirits and the Bar

4 lessons

INT-BAR-3.1 The Spirit Categories Practice in examiner →

INT-BAR-3.1.1

Gin, Vodka, Rum, Tequila and Mezcal

Explains how vodka, gin, rum, tequila and mezcal are produced, what distinguishes quality in each, and the tequila ageing scale from blanco to extra añejo.

INT-BAR-3.1.2

Whisky, Brandy, Liqueurs, Vermouth and Beer

Covers the whisky families (Scotch malt and blend, Irish, bourbon, rye, Japanese), brandy and Cognac ageing terms, liqueurs, vermouth and bitter aperitifs, and beer basics including correct pouring.

INT-BAR-3.2 Bar Setup and Mise en Place Practice in examiner →

INT-BAR-3.2.1

Bar Mise en Place, Tools and Glassware

Covers pre-service mise en place, the essential bar tools and their correct use, the layout of an efficient bar station, and the glassware for each cocktail family.

INT-BAR-3.2.2

Ice, Garnish and Bar Hygiene

Explains how ice controls chilling and dilution, the ice types and their uses, ice and garnish hygiene, and general bar food-safety practice onboard.

INT-BAR-4 · Mixology and Responsible Service

4 lessons

INT-BAR-4.1 Mixology Basics Practice in examiner →

INT-BAR-4.1.1

Mixology Methods, Dilution and Balance

Explains the build, stir, shake, throw and blend methods and when each applies, how dilution is controlled, and the strong/sweet/sour balance behind the classic cocktail templates.

INT-BAR-4.1.2

The Classic Templates and Your Working Repertoire

Gives standard specs for a working repertoire of ten classic cocktails and explains the underlying templates — sour, old fashioned, highball, martini family and tiki — that let you build variations.

INT-BAR-4.2 Guests, Safety and Stock Practice in examiner →

INT-BAR-4.2.1

Zero-Proof, Low-ABV, Batching and Guest Preferences

Covers making genuinely good non-alcoholic and low-ABV drinks, batching for groups including pre-dilution and late-added citrus, and building guest drinks profiles from preference sheets.

INT-BAR-4.2.2

Responsible Service, Allergens, Stock and Bond Control

Covers recognising intoxication, slowing and refusing service diplomatically, guest safety around water and tenders, the crew alcohol policy, allergens in drinks, and bond/duty-free stock control.

Aligned to the IAMI GUEST Program framework. Preparatory study only — assessment and certification are carried out by an approved GUEST Training Provider. Official source (GUEST Program).

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