INT-BAR-3.2.2

Ice, Garnish and Bar Hygiene

INT-BAR-3 · Spirits and the Bar · INT-BAR-3.2 Bar Setup and Mise en Place

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

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.