Cellar Management
Cellar Management

Cellar Management
Course Summary
Cellar management is about keeping a cellar in good condition, so that customers always get a perfect pint. This learning program includes all aspects of cellar management: Selling Beer, Receipt of Stock, Managing Keg Beers, Managing Cask Ales, and maintaining the Ideal Cellar.
Course Description
Publicans; bartenders; and any one working or wanting to work on licensed premises.

Selling Beer (Cellar Management - Course 1)
Cellar management is about keeping a cellar in good condition, so that customers always get a perfect pint. The vast majority of beer sold in the UK is draught. If the beer sold is of poor quality or served by untrained staff who don't know how to remedy the situation, it will greatly affect the licensed premises' turnover. This course introduces the importance of cellar hygiene and covers the different types of beer storage containers. It also identifies the characteristics of conditioned ales and beer.

To recognise the importance of the cellar hygiene, identify beer storage methods and identify the characteristics of conditioned ales and beer

Receipt of Stock (Cellar Management - Course 2)
Good stock control is essential to keeping a full range of quality beers available to your customers at all times. This course explains how to manage and receive stock on your premises outlining the main considerations for accepting product delivery. The course covers key points such as shelf life for a wide range of beer types and containers, the basic principles of stock rotation and how to order correct quantities of stock. The course also explains in detail how to prepare for and accept a delivery, checking for damage such as leaks or mould growth and other problems such as incorrect quantity and expiry dates. Finally, the course concludes on how to follow good storage practices and report beer waste. 

Recognise considerations for receiving stock and maintaining good stock control.

Managing Keg Beers (Cellar Management - Course 3)
The correct management of keg beers helps to ensure customers are served the highest quality beers possible. Proper cellar management involves practices such as setting gas cylinders at the correct pressure, controlling cellar temperature and following appropriate service procedures before, during and after dispensing beers. All of these practices are examined in this course. In addition, the correct steps to follow when cleaning beer lines are explained in detail.

To meet the cellar management requirements necessary to ensure that the highest quality beers possible are dispensed on your premises.

Managing Cask Ales (Cellar Management - Course 4)
Cellar management is about keeping a cellar in good condition so that customers always get a perfect pint. Cask-conditioned ale, or cask ale, is a draught beer which is not fully processed in the brewery and is stored in a cask. It is usually stored in a pub cellar for one to two days before it is ready to be served, depending on the particular beer. The beer is withdrawn from the cask using a tap inserted into the keystone. A hand-pump or beer engine is used to draw the beer up to the bar. This course introduces the procedures involved in conditioning cask ales and general good housekeeping procedures which are involved in managing cask ales.

To recognise the procedures involved in conditioning cask ales, those involved in maintenance and cleaning.

The Ideal Cellar (Cellar Management - Course 5)
Good design and maintenance is essential to keeping a clean and safe cellar on your premises. This course explains the key design considerations for the ideal cellar along with maintenance tips such as how to keep walls, ceilings and floors, lighting and power, temperature control and ventilation. The course describes how to store a range of cellar tools, outlining common mistakes made with cleaning fluids and chemicals. General health and safety guidelines for minimising the risk of accidents, including gas safety and electrical safety, are discussed in detail and finally, the course concludes with guidelines for manual handling and special procedures for moving casks and kegs.

To implement design, maintenance and safety considerations for the ideal cellar.
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