Training Curriculum

Bartenders’ Union Local 165 Apprentice Training Program

Mastery of the Craft is a lifetime endeavor — this is where it begins.

Program Objectives

The program is designed to educate Apprentice Bartenders, Bartenders, and Beverage Managers in all aspects of the Craft, including:

  • Laws and health regulations as they pertain to bartending in Las Vegas, and the relevance of policies and procedures to our Craft
  • Customer service skills
  • Proper handling, storage, and serving techniques, with practice in pouring various measures of product
  • Memorizing approximately 300 drink recipes from the Union Drink Book
  • Product knowledge including the “ground-to-glass” history and production methods of beverage alcohol
  • History of and current trends and issues related to our Craft
  • Understanding the equipment and procedures utilized in the Craft
  • Instilling and nurturing the passion for and understanding of mastery of the Craft, which is a lifetime endeavor
Course Structure
20Weeks Total
2Days per Week
3Hours per Class
6Hours per Week
120Total Hours

Trainees register for a specific class session, which meets two consecutive days per week for a total of twenty weeks. Each class is three hours, for a total of six hours per week. Upon completion of the course, a Written Final Craft Examination will be administered. The Written Final Craft Exam must be passed, or the Trainee is required to repeat the entire course.

Important: If you register and drop out, or are removed under the attendance policy, you must wait one full class cycle before you are eligible to register again.

Course Units

The course is divided into four units. Each unit is followed by a Unit Practice Test.

1
Unit 01

Bartending & Cocktails

Foundational techniques, cocktail theory, and the craft of professional bartending.

5 Weeks
2
Unit 02

Spirits & Product Knowledge

Ground-to-glass production methods, history, and tasting standards for distilled spirits.

5 Weeks
3
Unit 03

Beer

Beer styles, brewing processes, service standards, and industry knowledge.

4 Weeks
4
Unit 04

Wine

Varietals, regions, viticulture, production methods, and proper wine service.

6 Weeks
Teaching Methods

Each class session combines multiple teaching formats to reinforce learning and develop real-world skills. Trainees also benefit from visits to a local brewery, distillery, and wine school during the program.

Lectures

Reading

Practice Drills

Demonstrations

Films

Discussions

Field Visits

Testing Accommodations

We provide appropriate arrangements to individuals who demonstrate a documented need. Test accommodations are individualized and confidential, and are considered on a case-by-case basis.

  • Extra testing time
  • A separate testing room
  • Scheduled breaks during examination

To request a test accommodation, please speak with or message the instructor, Rory Martinez, at least 2 weeks before the final exam. All requests are kept strictly confidential.

Course Materials

All required materials are provided through the program. No separate purchase is necessary to participate.

Course Manual

Includes course regulations, the full class schedule, and a variety of informational packets that are augmented and expanded throughout the course as new topics are introduced.

Ready to Get Started?

Registration opens for each new class cycle. Secure your spot in the next available session.

Register for Classes