Services Hospitality, Tourism, Travel, Gaming and Leisure

Spirits and Liqueurs Preparation and Service Training

SAQA US 243957 | NQF 3 | Credits 8 | Duration 5 Days
From $1,242 per delegate

Description

This course equips learners with the knowledge and practical skills required to prepare and serve spirits and liqueurs in a professional hospitality environment. It covers product knowledge, mixing techniques, responsible service, and customer interaction to ensure compliance with industry standards.

Learning Outcomes

  • Identify different types of spirits and liqueurs, including their characteristics and production methods.
  • Demonstrate correct techniques for measuring, mixing, and serving spirits and liqueurs.
  • Apply responsible alcohol service practices in compliance with South African legislation.
  • Evaluate customer preferences and recommend appropriate spirits and liqueurs.
  • Maintain cleanliness and hygiene standards for equipment and work areas.
  • Implement stock control procedures to manage inventory and reduce waste.

Target Audience

This course is designed for bartenders, waitstaff, and hospitality professionals who serve alcoholic beverages in restaurants, bars, hotels, or event venues.

Prerequisites

None — open enrollment

Course Outline

Day 1: Introduction to Spirits and Liqueurs

Objectives:
• Understand the history and classification of spirits and liqueurs.
• Identify key ingredients and production methods.
• Recognise major spirit categories (whisky, vodka, gin, rum, brandy, tequila).
• Define liqueurs and their role in the beverage industry.

Topics:
• History and evolution of distilled spirits.
• Classification: base spirits and liqueurs.
• Overview of distillation process (pot still, column still).
• Raw materials: grains, grapes, sugarcane, agave, botanicals.
• Key spirit categories and their characteristics.
• Introduction to liqueurs: herbal, fruit, cream, nut-based.
• Reading labels and understanding alcohol by volume (ABV).
• Legal definitions and regulations in South Africa.

Day 2: Production and Flavour Profiles

Objectives:
• Explain the production process for each major spirit.
• Describe flavour profiles and how they are influenced by ingredients and ageing.
• Differentiate between types of liqueurs and their manufacturing methods.
• Understand the impact of terroir and climate on spirits.

Topics:
• Whisky production: malting, mashing, fermentation, distillation, maturation.
• Vodka production: fermentation, distillation, filtration.
• Gin production: maceration, distillation, botanicals.
• Rum production: molasses vs. cane juice, fermentation, ageing.
• Brandy production: wine distillation, ageing in oak.
• Tequila production: agave harvesting, cooking, fermentation, distillation.
• Liqueur production: infusion, distillation, compounding.
• Sensory evaluation: tasting technique, identifying flavour notes.

Day 3: Service Techniques and Equipment

Objectives:
• Demonstrate correct pouring and measuring techniques.
• Identify appropriate glassware for different spirits and liqueurs.
• Explain serving temperatures and garnishes.
• Understand responsible service of alcohol (RSA) principles.

Topics:
• Standard pour sizes and measuring tools (jiggers, pour spouts, optic measures).
• Glassware: tumblers, highballs, snifters, shot glasses, liqueur glasses.
• Serving temperatures: chilled, room temperature, with ice.
• Garnishes: citrus twists, herbs, spices, fruit slices.
• Responsible service: checking IDs, recognising intoxication, refusing service.
• Setting up a bar station for spirits and liqueurs.
• Hygiene and cleanliness in spirit service.
• Customer interaction and upselling techniques.

Day 4: Mixology and Cocktail Preparation

Objectives:
• Apply classic cocktail recipes using spirits and liqueurs.
• Balance flavours: sweet, sour, bitter, strong.
• Use proper mixing techniques (shake, stir, build, muddle).
• Create original cocktails with given ingredients.

Topics:
• Classic cocktails: Old Fashioned, Martini, Margarita, Daiquiri, Negroni.
• Mixing methods: shaking, stirring, building, layering.
• Ice types and their effect on dilution.
• Using liqueurs as modifiers, sweeteners, or flavour accents.
• Bitters, syrups, and fresh juices.
• Garnishing for cocktails: citrus, herbs, edible flowers.
• Recipe scaling and costing.
• Common mistakes and how to avoid them.

Day 5: Advanced Applications and Service Excellence

Objectives:
• Design a cocktail menu for a venue.
• Conduct a spirit and liqueur tasting session for guests.
• Handle customer queries and recommendations confidently.
• Apply knowledge to food pairing and after-dinner service.

Topics:
• Food pairing: matching spirits and liqueurs with dishes.
• After-dinner service: digestifs, liqueur coffees, cigars.
• Tasting events: structured tastings, flights, guided experiences.
• Menu design: pricing, descriptions, seasonal offerings.
• Trends in spirits and liqueurs (craft, local, organic).
• Inventory management and stock control.
• Handling special requests and dietary restrictions.
• Final assessment: practical service scenario.

Practicals

16 hours of practicals To be conducted online or on-campus or in-house
Overview

Practical sessions are integral to this course as learners must develop hands-on skills in pouring, mixing, and serving spirits and liqueurs. These sessions provide supervised practice in a simulated bar environment to ensure competence in service techniques and cocktail preparation.

Practical Activities
  • Pouring and Measuring Techniques — Learners practice accurate pouring using jiggers, pour spouts, and optic measures, focusing on standard pour sizes and free-pouring control. (3h)
  • Glassware Selection and Service Setup — Learners identify appropriate glassware for various spirits and liqueurs, and set up a bar station with correct tools and garnishes. (2h)
  • Classic Cocktail Preparation — Learners prepare a set of classic cocktails (e.g., Old Fashioned, Martini, Margarita, Daiquiri) using proper mixing techniques. (5h)
  • Original Cocktail Creation — Learners create an original cocktail using provided spirits and liqueurs, then present it with a name, description, and garnish. (3h)
  • Service Simulation and Customer Interaction — Learners role-play serving customers, including taking orders, making recommendations, and handling queries about spirits and liqueurs. (3h)

Summatives

Each delegate is assessed continuously throughout the course via daily exercises, scored practical assignments, and a final summative test at the end.

Practical Assignments — 30%

Practical assignments are observed and scored against a rubric during the practical sessions. Each delegate's practical mark is averaged into a single 100% score and contributes 30% to the final total.

Daily Exercises — 20%

Every training day ends with a multiple-choice exercise scored out of 100%. The scores from each daily exercise are averaged across the duration of the course to produce a Daily Average mark, which contributes 20% to the final total.

Final Test — 50%

On the last day a final summative test is written. It is a multiple-choice paper with multiple-answer questions: each question may have more than one correct option, and a single wrong selection on a question marks the entire question wrong — no partial credit. The final test is scored out of 100% and contributes 50% to the overall mark.

Final Total
Component Out of Weight
Practical Assignments (rubric-scored) 100% 30%
Daily Average (multiple choice) 100% 20%
Final Test (multi-answer multiple choice) 100% 50%
Final Total 100%

All marks are recorded on the AATICD LMS and visible to each learner under their account.

Certificate

Certificate of Completion

Awarded to delegates who achieve an overall mark of 50% or higher on the Final Total (Practicals 30% + Daily Average 20% + Final Test 50%).

How it works
  • Certificates are auto-generated on the AATICD LMS as soon as the marks pass the 50% threshold.
  • Each certificate is a branded PDF with the delegate's name, the course title, the unit standard ID, NQF level, credits, and the date of issue.
  • You can download or print your certificate from your LMS dashboard at any time after issue — there's no reissue fee and no expiry date.
  • If you scored under 50% you can sit the final test again at the next scheduled session at no extra cost.
Where to find it

Sign in to the LMS, open your dashboard, and your certificates appear under My Certificates. Each entry has a View / Download button and a print option.

Training Discounts

Group discounts apply automatically — the more delegates you enrol, the greater the saving. Discounts are calculated at 3% per 5 delegates, scaling up to 40% off for 100+ delegates.

Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% discount per 5 delegates, up to 40% off for 100+ delegates. Contact us for a custom group quote.

Upcoming Training Sessions
Online training — attend live sessions from anywhere via our virtual classroom.
Start End Delivery Season Price Action
Mon 07 Sep 2026 Fri 11 Sep 2026 Virtual Spring 2026 $1,242 Register
Mon 28 Sep 2026 Fri 02 Oct 2026 Virtual Spring 2026 $1,242 Register
Mon 19 Oct 2026 Fri 23 Oct 2026 Virtual Spring 2026 $1,242 Register
Mon 07 Dec 2026 Fri 11 Dec 2026 Virtual Summer 2026 $1,242 Register
Mon 11 Jan 2027 Fri 15 Jan 2027 Virtual Summer 2026 $1,242 Register
Mon 15 Feb 2027 Fri 19 Feb 2027 Virtual Summer 2026 $1,242 Register
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Mon 06 Dec 2027 Fri 10 Dec 2027 Virtual Summer 2027 $1,242 Register
Mon 27 Dec 2027 Fri 31 Dec 2027 Virtual Summer 2027 $1,242 Register
Mon 17 Jan 2028 Fri 21 Jan 2028 Virtual Summer 2027 $1,242 Register
On-Campus training — face-to-face sessions at our training venues across Africa and beyond.
Showing all 492 sessions across 26 venues
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Mon 10 Aug 2026 Fri 14 Aug 2026 Durban, South Africa Winter 2026 $2,916 Register
Mon 10 Aug 2026 Fri 14 Aug 2026 Abu Dhabi, UAE Winter 2026 $5,238 Register
Mon 10 Aug 2026 Fri 14 Aug 2026 Pretoria, South Africa Winter 2026 $1,863 Register
Mon 10 Aug 2026 Fri 14 Aug 2026 Dubai, UAE Winter 2026 $5,238 Register
Mon 10 Aug 2026 Fri 14 Aug 2026 Cape Town, South Africa Winter 2026 $3,078 Register
In-House training — we bring the trainer to your organisation, tailored to your team.
Start End Delivery Season Price Action
Mon 14 Sep 2026 Fri 18 Sep 2026 Your Premises Spring 2026 $1,615 Register
Mon 05 Oct 2026 Fri 09 Oct 2026 Your Premises Spring 2026 $1,615 Register
Mon 26 Oct 2026 Fri 30 Oct 2026 Your Premises Spring 2026 $1,615 Register
Mon 14 Dec 2026 Fri 18 Dec 2026 Your Premises Summer 2026 $1,615 Register
Mon 18 Jan 2027 Fri 22 Jan 2027 Your Premises Summer 2026 $1,615 Register
Mon 22 Feb 2027 Fri 26 Feb 2027 Your Premises Summer 2026 $1,615 Register
Mon 08 Mar 2027 Fri 12 Mar 2027 Your Premises Autumn 2027 $1,615 Register
Mon 15 Mar 2027 Fri 19 Mar 2027 Your Premises Autumn 2027 $1,615 Register
Mon 22 Mar 2027 Fri 26 Mar 2027 Your Premises Autumn 2027 $1,615 Register
Mon 14 Jun 2027 Fri 18 Jun 2027 Your Premises Winter 2027 $1,615 Register
Mon 05 Jul 2027 Fri 09 Jul 2027 Your Premises Winter 2027 $1,615 Register
Mon 26 Jul 2027 Fri 30 Jul 2027 Your Premises Winter 2027 $1,615 Register
Mon 13 Sep 2027 Fri 17 Sep 2027 Your Premises Spring 2027 $1,615 Register
Mon 04 Oct 2027 Fri 08 Oct 2027 Your Premises Spring 2027 $1,615 Register
Mon 25 Oct 2027 Fri 29 Oct 2027 Your Premises Spring 2027 $1,615 Register
Mon 13 Dec 2027 Fri 17 Dec 2027 Your Premises Summer 2027 $1,615 Register
Mon 03 Jan 2028 Fri 07 Jan 2028 Your Premises Summer 2027 $1,615 Register
Mon 24 Jan 2028 Fri 28 Jan 2028 Your Premises Summer 2027 $1,615 Register
Training Discounts
Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% off per 5 delegates, up to 40% for 100+

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