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As you may be aware, in addition to my teaching job, for the last nine years I have a (seasonal) weekend job where I assist the managing of my Rugby Club’s bar (I call it a job because it is, but I enjoy the social aspect of it so much that I would class is as a hobby too!). In the past there have been a number of opportunities for me to attend CPD sessions ran by companies for bar staff. Though I would love to attend them, they inevitably always clash with school days. However, last weekend, my line manager and friend asked me if I would like to attend one this week as he knew I was on holiday. I gladly accepted. On Wednesday I attended an all-day course ran by Diageo. I wasn’t sure what to expect. Here is a quick summary of what today’s course covered: 

• Introduction
• Guinness
• Mixed spirits
• Profit Production
• Brand Knowledge
• Customer Service
• Merchandising
• Responsible Drinking
• The commercial Argument
• Brands
• Business Building
• Training Trainers

As you can see, there were a number of aspects of the course that were solely relevant to bar practice and bar staff. Indeed, I will be formulating a CPD session for the Staff Team at the Rugby Club. However a great deal of what was covered was very relevant to my teaching and my subject. During certain units of INT1, INT2 and Standard Grade Biology, we study the process of fermentation. On Wednesday we very given a detailed talk on the fermentation process and how it is unique to the kind of alcohol that is being made. For example, I now know: 

• Why Smirnoff Vodka can be considered superior to other brands of vodka (distilled many times to remove impurities).
• London Dry Gin is flavoured with Juniper berries as opposed to actually being made with them.
• Even after more than 200 years, the yeast from each brew of Guinness is used in the next batch!
• Spirits such as Gin and Vodka are gluten free, however spirits that are malted are not (something that I had googled a number of times in the past without success!)

 I was very interested and impressed with the detailed Science behind the manufacturing of the different alcoholic drinks (lots of ideas and facts to share with my INT1’s who will be going onto their last topic of Biotechnological Industries after the break). During the afternoon’s session we covered Profit Production. Here we looked at how profits could be increased by doing simple things like reducing spillage. Using a pre-formulated Excel spread sheet, we calculated how much profit would be lost over the year if there was half a pint of liquid in each drip tray at the end of a night. It was really interesting to see just how much does go down the drain. At the end of the course we were given a copy of all these resources. I will definitely be using them with my Intermediate 1 class (I feel a mini project coming on!) 

There was so much covered during the day. I felt that all of it was relevant to me. The course was superb; the presenters/trainers were excellent communicators. They really brought everything down to a level that all the attendees could understand. I don’t think there was an individual there who did not feel engaged and enthused. The package that we were given at the end of the course will also be very useful. In addition to the presentation, the binder and CD-ROM are fine examples of training materials; something that I will bear in mind when developing my own educational/CPD resources in the future.

I would like to thank the trainers for their very useful course today. Keep up the good work! 

(Anyone who wants a shamrock on their head of Guinness, Just give me a shout! I should have perfected it by tomorrow!)