Interior Service Essentials
Wine, Bar & Mixology Essentials
- Modules
- 4
- Lessons
- 16
- Questions
- 80
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.
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). Wine service, spirits and the classic cocktails.
INT-BAR-1 · Wine Fundamentals
4 lessons
INT-BAR-1.1 Wine from Grape to Glass
Practice in examiner ↗INT-BAR-1.1.1Wine and the Bar Onboard: What the Job DemandsIntroduces 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.PreviewINT-BAR-1.1.2How Wine Is Made: Still, Sparkling and FortifiedCovers fermentation and the choices that create white, red, rosé, sparkling and fortified wines, including traditional versus tank method sparkling and sparkling sweetness levels.Locked
INT-BAR-1.2 Grapes, Regions and Tasting
Practice in examiner ↗INT-BAR-1.2.1Grape Varieties, Key Regions and Reading the LabelIntroduces 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.LockedINT-BAR-1.2.2Structured Tasting: Appearance, Nose and PalateTeaches 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.Locked
INT-BAR-2 · Wine Service
4 lessons
INT-BAR-2.1 Serving Wine
Practice in examiner ↗INT-BAR-2.1.1Serving Temperature, Glassware and Presenting the BottleSets 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.LockedINT-BAR-2.1.2Opening Still Wine, Decanting and Champagne ServiceStep-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.Locked
INT-BAR-2.2 Faults, Pairing and the Cellar
Practice in examiner ↗INT-BAR-2.2.1Wine Faults and Handling a Faulted BottleIdentifies 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.LockedINT-BAR-2.2.2Pairing, Preservation and Cellar ManagementCovers 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.Locked
INT-BAR-3 · Spirits and the Bar
4 lessons
INT-BAR-3.1 The Spirit Categories
Practice in examiner ↗INT-BAR-3.1.1Gin, Vodka, Rum, Tequila and MezcalExplains how vodka, gin, rum, tequila and mezcal are produced, what distinguishes quality in each, and the tequila ageing scale from blanco to extra añejo.LockedINT-BAR-3.1.2Whisky, Brandy, Liqueurs, Vermouth and BeerCovers 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.Locked
INT-BAR-3.2 Bar Setup and Mise en Place
Practice in examiner ↗INT-BAR-3.2.1Bar Mise en Place, Tools and GlasswareCovers 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.LockedINT-BAR-3.2.2Ice, Garnish and Bar HygieneExplains how ice controls chilling and dilution, the ice types and their uses, ice and garnish hygiene, and general bar food-safety practice onboard.Locked
INT-BAR-4 · Mixology and Responsible Service
4 lessons
INT-BAR-4.1 Mixology Basics
Practice in examiner ↗INT-BAR-4.1.1Mixology Methods, Dilution and BalanceExplains 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.LockedINT-BAR-4.1.2The Classic Templates and Your Working RepertoireGives 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.Locked
INT-BAR-4.2 Guests, Safety and Stock
Practice in examiner ↗INT-BAR-4.2.1Zero-Proof, Low-ABV, Batching and Guest PreferencesCovers 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.LockedINT-BAR-4.2.2Responsible Service, Allergens, Stock and Bond ControlCovers 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.Locked