1 Preparation and maintenance of bar and cellar
Tools and equipment for restaurant, bar and cellar
Cleaning equipment and materials
Materials
Bar and restaurant mise en place
Beverage storage
Clearing and cleaning the service area
Security of cash, stock and equipment
Handling and changing casks, kegs and containers for cask
beers
Clearing and cleaning the cellar area
Cleaning and maintenance of beer-dispensing equipment
Sizes of bottles, casks and kegs
2 Viticulture and vinification
Definition of wine
Viticulture
Vinification
3 Wine controls, regulations and labelling
France
Italy
Spain
Portugal
Germany ss
Austria
European union
Australia
United states of america
Other labelling terms
4 Sensorg evaluation
The court of master sommeliers deductive
tasting format
5 Wine areas in the Old World
France
Alsace
Bordeaux
Burgundy and beaujolais
Beaujolais
Champagne
Loire
Anjou
Nantais
Rhone
The southern thone
Languedoc-roussillon
Provence
Other wine-producing regions of france
Italy
Valle d''aosta
Piedmonte
Liguria
Lombardia
Trentino-alto adige
Veneto
Fruili-venezia giulia
Emilia romagna
Toscana
Umbria
Lazio
Marche
Abruzzo
Molise
Campania
Puglia
Basilicato
Calabria
Sicilia
Sardegna
Spain
Jumilla
Castilla la mancha
Ucles
Valdepenas
Montilla moriles
……
6 Wine areas in the New World
7 Sparklingwines
8 Fortified wines
9 Spirits, beers and other drinks
10 Takingbeverageorders
11 Table and bar service
12 Maintaining and increasing sales
13 Standard practices and behaviour
14 Hggiene, health and safetg
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