Bartending Certification Long Island
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For the First Lesson, Please Have
For the first lesson, please have: There are a few things you will need to prepare prior to your first lesson. 5 Steps to Getting Started: 1. Have Pre-Made Ice (2 Sheets of more if possible) If you have an ice bucket or scoop that would also be great (but not required). 2. Have a Lime + Lemon or Oranges (for cutting practice) 3. Have Glasses (as many as possible) out and on the counter ready for lesson (to match diagram below) (if you do not have all of the glasses please don’t worry or go purchase them) 4. Have a Fruit Cutting knife. (Can be a steak knife) 5. Have your Kit On Your Counter (with all of the above) and a Pen Kit Diagram Includes: 1- 4 Pronged Strainer 1-Stainless Steel 28 Oz Shaker 1-Stainless Steel 1 Oz/1.5Oz Jigger 2-Colored Pourer Nozzles Practice cocktail straws 2-36 Oz’ Practice Liquor Bottles Food colored liquid for practice 1-Colored Shot Glass 1 Oz (Glasses to be provided by you) -—STOP— THE FOLLOWING PAGES ARE ONLY TO BE COMPLETED DURING THE LESSON On each page, underlined is the action either the instructor or student must do INSTRUCTOR- This is the NEW Summer 2013 Curriculum (please follow in the below order:) Step 1: Go over glasses and Tools and set bar (p. 1-3) Step 2: Free Pour Step 3: Shot pour Step 4: Cutting Fruit Step 5: Mixed drinks Step 6: How to use a strainer and shaker Step 7: Instructor Orders drinks from student/ Time student’s drink making with stopwatch Step 8: Checking IDs Step 9 OPTIONAL Step 1: Glasses Figure 1-5 1. -
Student/Parent Handbook 2017-2018
535 Locust Street P.O. Box 325 Sidman, PA 15955 (814) 487-7613 www.fhrangers.org STUDENT/PARENT HANDBOOK 2017-2018 Through the efforts of the Student Assistance Program, the high school administration, and others, this handbook has been prepared for you. Its purpose is to make you aware of the opportunities available to you and the rules and regulations that govern these opportunities. Any organization that is to function smoothly must have order. It is our hope that this book can be your guide to adjust to and participate in the high school program in a manner that will be both educationally enjoyable and profitable. THE MISSION OF THE FOREST HILLS SCHOOL DISTRICT IS TO PROVIDE THE BEST STUDENT-CENTERED EDUCATION IN AN ENVIRONMENT WHERE THE TRADITION IS EXCELLENCE. Nondiscriminatory Statement The Forest Hills School District does not discriminate in educational programs, activities or employment practices based on race, color, national origin, sex, disability, age, religion, ancestry or any other legally protected classification. This policy is in accordance with state and federal laws, including Title VI of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Sections 503 and 504 of the Rehabilitation Act of 1973, the Age Discrimination Act of 1975, and the Americans with Disabilities Act of 1990. This handbook belongs to: NAME______________________________________________ GRADE________ ACTIVITY ROOM__________ 1 TABLE OF CONTENTS POLICIES AND PROCEDURES Ambulance Policy ...............................................................7 -
SCHOOL CATALOG 5354 North High Street, Columbus, OH 43214 *Member of the Professional Bartending Schools of America Network
Ohio Registration # 14-12-2055T SCHOOL CATALOG 5354 North High Street, Columbus, OH 43214 *Member of the Professional Bartending Schools of America Network September 28, 2016 Columbus Bartending School offers an excellent Bartending program with first-rate training facilities and great amenities. Since bartending is a hands-on profession, it needs to be taught by hands-on professional instruction behind real working bars. Columbus Bartending School will teach you what you need to know to become a professional bartender in as little as one week. Our company, which is comprised of over 90 schools nationwide, trains more than 8,000 bartenders each year. Successful completion of this 40-hour Course, will entitle you to receive a certificate from our school along with a letter of recommendation that denotes the complete 40 hour approved bartending program. Bartending jobs vary by region but Ohio has so many liquor serving establishments that certified bartenders are in great demand. We've found that many people have changed careers to become full-time bartenders. In addition, many supplement their income with part-time bartending work. In good times and bad, people socialize in pubs, restaurants, nightclubs and in local bars. If you are ready to learn more, please make the time to visit us. We will show you our standards and how we've trained thousands of people just like you. Columbus Bartending School graduates are also offered local and nationwide job placement assistance. Please call (614) 885-9610 or email us at: [email protected]. Admission requirements and procedures: Ohio law prohibits persons under the age of 21 from being employed as a bartender. -
The “Dark Side” of Food Stuff Proteomics: the CPLL-Marshals Investigate
Foods 2014, 3, 217-237; doi:10.3390/foods3020217 OPEN ACCESS foods ISSN 2304-8158 www.mdpi.com/journal/foods Review The “Dark Side” of Food Stuff Proteomics: The CPLL-Marshals Investigate Pier Giorgio Righetti 1,*, Elisa Fasoli 1, Alfonsina D’Amato 1 and Egisto Boschetti 2 1 Department of Chemistry, Materials and Chemical Engineering “Giulio Natta”, Politecnico di Milano, Via Mancinelli 7, Milano 20131, Italy; E-Mails: [email protected] (E.F.); [email protected] (A.D.) 2 EB Consulting, Paris, France; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-022-399-3045; Fax: +39-022-399-3080. Received: 4 February 2014; in revised form: 8 April 2014 / Accepted: 8 April 2014 / Published: 17 April 2014 Abstract: The present review deals with analysis of the proteome of animal and plant-derived food stuff, as well as of non-alcoholic and alcoholic beverages. The survey is limited to those systems investigated with the help of combinatorial peptide ligand libraries, a most powerful technique allowing access to low- to very-low-abundance proteins, i.e., to those proteins that might characterize univocally a given biological system and, in the case of commercial food preparations, attest their genuineness or adulteration. Among animal foods the analysis of cow’s and donkey’s milk is reported, together with the proteomic composition of egg white and yolk, as well as of honey, considered as a hybrid between floral and animal origin. In terms of plant and fruits, a survey is offered of spinach, artichoke, banana, avocado, mango and lemon proteomics, considered as recalcitrant tissues in that small amounts of proteins are dispersed into a large body of plant polymers and metabolites. -
Tennessean Article.Pub
NASHVILLE, A GANNETT TENNESSEE THE TENNESSEAN NEWSPAPER VOLUME 97, NO. 214 5 SECTIONS S © COPYRIGHT 2001 PERIODICALS POSTAGE PAID IN NASHVILLE, TN By KETURA WALKER Bartending school grants students the training for a fun and flexible job that’s also lucrative Staff Writer this year have finished the program. Requirements for entering Kim Barber, a 33-year-old certified public accountant bartending school from Hendersonville, recently completed the program to BELLY UP earn some extra money on the side. “I enjoy the atmos- Tennessee law requires a server permit to phere because this is less stressful and it keeps me be employed as a bartender. to a new career f\relaxed,” she said. Within the 40-hour course, she learned To apply for the permit, an individual must how to make 150 mixed drinks. The purple hooter-shooter complete an application and meet the fol- he lights are dimmed as the sounds of Aeros- is her favorite to prepare. lowing requirements; mith bleed through the speakers. A poster of In addition to mixed drinks, students learn about serv- • No conviction of any crime related to Tom Cruise in Cocktail graces the wall along ing beer and wine. Students can complete the course in sale of beverage alcohol or beer, with shrines to beers from around the world. one week or stretch it out to two weeks. Course tuition is schedules 1&2 controlled substance or sex-related crime or embezzlement TLiquor bottles sit against the wall waiting to be emptied. reasonable, but graduates can earn it back in tips within the in past eight years. -
Academic Catalog 2012-2013
ACADEMIC CATALOG 2012-2013 2012-2013 Academic Catalog Lynn University is accredited by the Commission on Colleges of the Southern Association of Colleges and Schools to award baccalaureate, master’s and doctoral degrees. Contact the Commission on Colleges at 1866 Southern Lane, Decatur, Georgia 30033-4097 or call 404-679-4500 for questions about the accreditation of Lynn University. Equal Opportunity Policy Lynn University is committed to and actively supports the spirit and the letter of equal opportunity as defined by federal, state and local laws. It is the policy of Lynn University to ensure equal opportunity in administration of its educational policies, admissions policies and employment policies without discrimination on the basis of race, color, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability, pregnancy, genetic disposition, veteran or military status, marital status, familial status or any other legally protected characteristic in accordance with federal and Florida State law. Lynn University administers all human resource policies and practices, including recruitment, advertising, hiring, selection for training, compensation, promotion, discipline, and termination, without regard to race, color, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability, pregnancy, genetic disposition, veteran or military status, marital status, familial status or any other legally protected characteristic in accordance with federal and Florida State law. Please Be Advised: The contents of this catalog represent the most current information available at the time of publication. However, during the period of time covered by this catalog, it is reasonable to expect changes to be made with respect to this information without prior notice. The course offerings and requirements of Lynn University are under continual examination and revision. -
The Bartender's Best Friend
The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page i The Bartender’s Best Friend 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iii The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iv This book is printed on acid-free paper. Copyright © 2003 by Mardee Haidin Regan. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permis- sion of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copy- right.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. -
Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO
autumn omakase A TASTING MENU FROM TATSU NISHINO OF NISHINO By Tatsu Nishino, Hillel Cooperman Photographs by Peyman Oreizy First published in 2005 by tastingmenu.publishing Seattle, WA www.tastingmenu.com/publishing/ Copyright © 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publisher. Photographs © tastingmenu and Peyman Oreizy Autumn Omakase By Tatsu Nishino, Hillel Cooperman, photographs by Peyman Oreizy The typeface family used throughout is Gill Sans designed by Eric Gill in 1929-30. TABLE OF CONTENTS Tatsu Nishino and Nishino by Hillel Cooperman Introduction by Tatsu Nishino Autumn Omakase 17 Oyster, Salmon, Scallop Appetizer 29 Kampachi Usuzukuri 39 Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction 53 Matsutake Dobinmushi 63 Dungeness Crab, Friseé, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette 73 Hirame Tempura Stuffed with Uni, Truffle, and Shiso 85 Hamachi with Balsamic Teriyaki 95 Toro Sushi, Three Ways 107 Plum Wine Fruit Gratin The Making of Autumn Omakase Who Did What Invitation TATSU NISHINO AND NISHINO In the United States, ethnic cuisines generally fit into convenient and simplistic categories. Mexican food is one monolithic cuisine, as is Chinese, Italian, and of course Japanese. Every Japanese restaurant serves miso soup, various tempura items, teriyaki, sushi, etc. The fact that Japanese cuisine is multi-faceted (as are most cuisines) and quite diverse doesn’t generally come through to the public—the American homogenization machine reduces an entire culture’s culinary contributions to a simple formula that can fit on one menu. -
Champagne À Table: the Gastronomic Position Of
Food & Wine October 2015 International Wine & Food Society Europe & Africa Committee Free to European & African Zone Members - one per address - Issue 124 SAVOIE DECOUVERTE A GOURMET FIVE DAYS IN SAN SEBASTIAN Goldlocki Champagne à Table: The Gastronomic Position of Champagne throughout History CHAIRMAN’S MESSAGE Dear Members I hope you enjoyed all your activities and trips during the last few months, and that your branch has a good forward pro- gramme, to keep you involved and busy. We are now in the cycle where you will receive alternately, every two months, a Food & Wine Online communication by email, and then a printed Food & Wine Magazine. I do hope you enjoyed the Online version we sent out at the end of August. Thanks to those who contributed and to Andrea Warren for putting it together. We stressed how important it is that we have your, up to date, email address, so you receive both the International ‗Grapevine‘ and ‗Food & Wine Online‘, and your home address to receive the magazine. You can check and update your email or home address by log- ging onto the www.iwfs.org website, clicking ‗My Account‘ at the top right hand corner, and then Member Details click (edit) or Primary Address Home click (edit). Don‘t forget to click ‗Save Changes‘ when you have made some! Alterna- tively contact your branch administrator to update your details. Some of you missed the email communication because it went from an unfamiliar address and ended up in your spam/ junk mail. Please check your spam filter settings, or for more certainty add this address ‗ International Secretary ‗ email [email protected] to your contacts or address list as a trusted sender/address. -
Professional Bartenders School Workbook
Campus Store T-Shirts and More Be Sure to Check Out Professional Bartender School’s Online Campus Store www.ProBartendingSchool.com and click on Campus Store or Campus Store: www.zazzle.com/BartenderSchool T-Shirts Hoodies Customize online Mugs your clothing Caps styles, color and size Tote Bags Business Cards and more VISIT THE CAMPUS STORE OFTEN AS WE CONSTANTLY ADD NEW BARTENDING SCHOOL ITEMS Campus Store: www.zazzle.com/BartenderSchool NOTES STUDENT NAME___________________________ ADMISSIONS: 760.471.5500 SAN MARCOS SCHOOL INSTRUCTOR PHONE: 760.471.8400 MISSION VALLEY SCHOOL INSTRUCTOR PHONE: 619.684.1970 JOB PLACEMENT LINE: 760.744.6300 PLEASE SILENCE YOUR CELL PHONES!! Every class will be about 1 hour instruction and 2 hours hands-on training. You must complete 30 hours of class time to graduate. Students who must miss classes, arrive late, or leave early, please make arrangements with your instructor to make up for lost time. We are very flexible, but it is imperative that you let us know the circumstances. Signing In and Out: State law requires that all students sign in on our daily attendance sheets in order to receive credit for your classes. Students in the afternoon class must park in the rear parking lot to accommodate the other businesses. 48 1 NOTES The bar station, or well , is where a bartender prepares cocktails. Every bar has the same or similar equipment. When your well is fully stocked, you will have everything you need for your shift at arms length. Your well liquors are the lowest quality and cheapest liquor available. They are located in the speed rail for easy access. -
ABC Bartending Schools Catalog
ABC BARTENDING SCHOOLS 5024 South Ash Avenue Tempe, AZ 85282 (480) 777-2333 Fax (480) 777-5353 SCHOOL CATALOG Bartending & Mixology Published August 2004 Phoenix/Tempe - Las Vegas - Palm Beach - Miami - Orlando - Duluth Orange County - South Beach - San Francisco - Atlanta - Los Angeles Fort Lauderdale - Birmingham - Tampa – Jacksonville - Chicago -Hawaii New York - Houston - Mount Prospect - Dallas - Detroit - Columbus Corporate Oces 3317 NW 10th Terrace, Suite 407 Fort Lauderdale, FL 33309 (954) 566-0488 Fax (954) 566-0456 Just Remember This Number... 1-888-COCKTAIL (Toll Free) Nationwide Table of Contents Page # Locations Inside Front Cover Administration Staff & Instructors 1 Introduction Educational Philosophy 1 Legal Control 2 Licenses 2 Facilities 2 Academic School Hours 2 Class Size 2 Instructional Hour 2 Transfer of Credits 3 Attendance 3 Leave of Absences 4 Withdrawal & Dismissal 4 Student Conduct & Responsibility 5 Tutorial 5 Standards of Academic Progress 5 Grading System 6 Admissions Admission Requirements 2 Enrollment & Start Dates 6 Financial Assistance 3 Student Services Housing 4 Graduation 6 Placement 4 Grievance & Resolution Procedures 5 Appeals Procedures 4 Refund and Cancellation Policies 7 Calendar 6 & 8 Tuition & Fees 8 Course Description 11 Program Outline 10 i STUDENT NOTES ii ADMINISTRATIVE STAFF & FACULTY: Director / Owner Tony Sylvester Administrator Charrise Abruntilla Instructor John Kane Instructor Terry Milsaps FACULTY: All faculty members are experienced in their field of training. All faculty members are licensed in states requiring licensing by the appropriate licensing authority. DISCLAIMER: The student should be aware that some information in the catalog might change. It is recommended that students considering enrolling in the school check with the schools web site (www.abcbartending.com) or the School Director to determine if there has been any change from the information provided in the catalog. -
Questions and Answers Regarding Food Facility Registration (Seventh Edition): Guidance for Industry
Contains Nonbinding Recommendations Questions and Answers Regarding Food Facility Registration (Seventh Edition): Guidance for Industry You may submit electronic or written comments regarding this guidance at any time. Submit electronic comments to https://www.regulations.gov/. Submit written comments on the guidance to the Dockets Management Staff (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number FDA-2012-D-1002 listed in the notice of availability that publishes in the Federal Register. U.S. Department of Health and Human Services Food and Drug Administration Office of Foods and Veterinary Medicine Center for Food Safety and Applied Nutrition Center for Veterinary Medicine Office of Regulatory Affairs August 2018 1 Contains Nonbinding Recommendations Table of Contents I. INTRODUCTION .............................................................................................................. 3 II. QUESTIONS AND ANSWERS ...................................................................................... 4 A. Who Must Register? .................................................................................................... 4 B. Who is Exempt from Registration? ........................................................................... 4 C. Definitions .................................................................................................................. 21 D. When Must You Register or Renew Your Registration? .....................................